1 c. thick celery slices
1 c. green pepper strips
2 tbsp. butter
3 tbsp. flour
1 c. milk
1/2 lb. Velveeta cheese, cubed
1 (4 oz.) can mushrooms, drained
2 tbsp. chopped pimiento
4 lg. baked potatoes, split

Saute celery and green pepper in butter. Blend in flour. Gradually add milk; cook stirring constantly until thickened. Add process cheese spread, mushrooms and pimiento; stir until process cheese spread is melted. Serve over potatoes. Makes 4 servings.