Pittsburgh Potatoes A Vintage Recipes

PITTSBURGH POTATOES, A VINTAGE RECIPE

Steps:

• Cook potatoes and onions in boiling water for 10 minutes. Drain and place in buttered baking dish.
• Make white sauce, (melt margarine, whisk in flour for 2 minutes and then whisk in milk. Season and simmer for a minute or two.)
• Add chopped pimiento and cheese to the sauce and pour over potatoes.
• Bake until browned and bubbly, about 30 minutes at 350.

PITTSBURGH POTATOES

Steps:

• Preheat oven to 375.
• In a large mixing bowl mix all ingredeanes (make sure that the hash browns are still frozen).
• Spread mixture evenly in to a 13x9 glass baking pan.
• Bake for 45 minutes.
• Let cool for about 3-5 min and serve.
• Also good the reheated.

PITTSBURGH POTATOES

Steps:

• Boil potatoes whole until soft. Then cube.
• In a 9x13 pan put potatoes, pepper, onion, bread and Velveeta Cheese. Sprinkle with salt and pepper.
• Mix melted butter and milk and pour over potato mixture.
• Cover with crushed corn flakes and bake at 350 degrees for 50 minutes.

PITTSBURGH POTATOES

Steps:

• Cook first 3 ingredients in boiling water to cover in a saucepan 15 minutes; drain and add pimiento strips.
• Cook cheese and next 4 ingredients in a saucepan over low heat, stirring costantly, until thoroughly heated and cheese melts.
• Pour cheese sauce over potato mixture, and spoon into a baking dish.
• Top with breadcrumbs, and dot with butter.
• Bake at 350 degrees F.
• for 20 to 30 minutes.