2 tbsp. melted butter
4 c. thinly sliced, peeled raw potatoes
1/2 c. chopped onion
1/4 c. chopped green peppers
1/4 c. water
1 tsp. salt
1/4 tsp. pepper
3/4 c. evaporated milk
1 c. shredded processed American cheese
Chopped parsley

Put into 10 inch skillet the butter, potatoes, onion, green pepper, water, salt and pepper. Cover and cook over low heat 20 to 25 minutes, or until potatoes are tender, stirring often. Stir in evaporated milk and cheese.

Cover and heat until cheese melts and sauce thickens, stirring often. Do not boil. Top with parsley. Makes 4 servings. NOTES: Once the cheese melts, you can put this in a hot oven for about 10 minutes to brown the top.

Nutrition: 485 calories. Menu Suggestions: Steak; escarole, onion, and orange salad with French dressing; rolls and butter.