Melt 1/4 cup butter; stir in a mixture of 1/4 cup all purpose flour; 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Gradually add 1 1/2 cups milk and cook, stirring constantly, until the sauce becomes thickened and smooth.

Slice thin 4 green onions including tops. Dice 8 cooked and peeled medium potatoes. Chop 2 ounces pimiento. Blend vegetables and sauce. Turn into loaf pan 8 1/2 x 4 1/2 inches. Refrigerate several hours or overnight.

Unmold on buttered heatproof platter. Bake at 350 degrees 45 minutes. Remove from oven; sprinkle with 2 cups grated sharp cheese. Return to oven, bake for 15 minutes more. Mince enough fresh parsley to yield 2 tablespoons.

Garnish hot potato loaf with minced parsley. Serve cheese crusted loaf with fried chicken or as the "hot dish" to accompany hamburgers, frankfurters or fish cooked over an outdoor grill. This recipe will make 6 servings.