Serves: 8
Total Calories: 339

6 russet potatoes peeled and cubed
6 tablespoons butter or margarine
3 tablespoons flour
2 cups milk
1/2 cup green bell pepper finely diced
3 tablespoons pimiento diced
1 teaspoon salt
Freshly ground pepper to taste
1 cup sharp cheddar cheese grated
Few grains of cayenne pepper
1/2 cup round buttery cracker crumbs

Cook potatoes in salted water until tender drain. Melt 4 tablespoons butter or margarine in a saucepan stir in flour. Cook, stirring, for 3 minutes. Add milk and bring to a boil stir and cook until thickened. Add green pepper, pimiento, salt, pepper, cheese, and cayenne. Pour sauce over potatoes blend carefully. Put into 8-inch square greased baking dish. Melt remaining 2 tablespoons butter or margarine and mix with cracker crumbs sprinkle over top and bake in a preheated 400° F oven for 15 minutes or until hot and bubbly.

Note: Good way to use leftover potatoes.

Nutritional Facts:

Serves: 8
Total Calories: 339
Calories from Fat: 146

More Recipes from the Fresh from the Garden Cookbook:
Acorn Squash Rings
Baked Zucchini
Beet Greens Fiesole
Beet-Onion Medley
Beets À La Creme
Broccoli Loaf With Orange Glazed Carrots
Broccoli Scallop
Broccoli Soufflé
Corn Pudding
Corn-Bean Soufflé
French Fried Eggplant
Garden Peas
Glazed Onions
Green Bean-Walnut Toss
Green Beans In Lemon Chiffon Sauce
Herbed Green Beans
Indian Vegetable Fry
Lima Beans And Mushrooms
Middle Eastern Eggplant
Minted Carrots
Minted Peas
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Orange Glazed Carrots
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Potatoes O'Brien
Ratatouille
Sauced Cabbage And Celery
Sautéed Eggplant
Sautéed Green Tomatoes
Sautéed Peppers And Corn
Spinach Pancakes
Spinach Stuffed Onions
Swiss Green Beans
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Turnips Or Rutabagas Au Gratin