1/4 c. butter
4 lg. onions, sliced
1 c. boiling water
6 potatoes, cubed
1 tbsp. salt
1/2 tsp. seasoned pepper
3 tbsp. parsley
1 1/2 c. milk
2 c. grated Cheddar cheese, processed
2 lb. deveined shrimp

Or use 2 (5 oz.) glasses Kraft Old English cheese spread.

In butter, saute onion slices. Add water, then potatoes, salt and pepper. Simmer, covered, until potatoes are tender. Do not drain. Heat milk with cheese until melted. DO NOT LET BOIL. Add shrimp to potatoes and cook until pink, about 4 minutes. Add hot milk and cheese. Heat but do not boil, then sprinkle chopped parsley on top of servings. Serves 4 to 6.