 |
| Pittsburgh Potatoes |
|
Mary Keller |
|
| 4 cups diced cooked potatoes | |
| 1 cup evaporated milk | |
| 1 lb. Velveeta cheese | |
| little chopped onion | |
| salt/pepper/dash of Tabasco | |
| Cooked potatoes. Mix together the rest of the ingredients and heat to melt the cheese. | |
| Bake at 350°
for 25- 30 minutes. |