1/4 c. butter, melted
1/4 c. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. milk

Blend together ingredients of the white sauce and cook until well blended. Remove from heat. 2 oz. chopped pimento 8 red potatoes, peeled, cooked & diced 2 c. grated cheese 2 tbsp. fresh parsley

Blend potatoes, pimentos and onions into sauce. Turn into a 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Refrigerate several hours or overnight. Unmold onto a heat proof platter. Bake at 350 degrees for 45 minutes. Remove from oven and sprinkle with 2 cups grated cheese. Return and bake 15 more minutes. Mince enough fresh parsley to make 2 tablespoons and garnish with a row of parsley down the middle of the loaf. Serves 12.