Jalapeno Potatoes

• 8 medium boiling potatoes
• salt and pepper to taste
• 1 green bell pepper, chopped
• 8 green onions, chopped
• 1 c. melted oleo
• 2 Tbsp. flour
• 2 c. milk
• 1 (6 oz.) roll jalapeno cheese
• 1 (6 oz.) roll garlic cheese
• 1 (4 oz.) jar pimientos, drained and chopped

1. Preheat oven to 350u0b0.
2. Boil potatoes in their jackets until tender.
3. Peel and slice.
4. In a flat buttered 3-quart casserole, layer potato slices and season with salt and pepper.
5. Saute bell pepper and onions in 1/2 cup oleo until tender.
6. In saucepan, combine flour and 1/2 oleo and stir until bubbly.
7. Add milk and cheeses and stir over medium heat until cheese melts.
8. Add onion mixture and pimientos and blend well.
9. Pour over potatoes and bake for 45 minutes.
10. This is best when assembled the day before.

boiling potatoes, salt, green bell pepper, green onions, oleo, flour, milk, roll, roll garlic, pimientos

Taken from www.cookbooks.com/Recipe-Details.aspx?id=677221 (may not work)