2 cups diced potatoes
1/4 cup celery flakes
1/4 onion flakes
2 1/2 teaspoons salt
2 cups water
1/4 cup butter
1/4 cup flour
1/4 teaspoon black pepper
1/2 teaspoon Colman’s Mustard
1 1/2 teaspoons Worcestershire sauce
3 cups milk
1/4 lb. grated cheese
2 teaspoons parsley flakes
1 cup cooked tomatoes

Combine potatoes, celery and onion flakes with 1 teaspoon of salt and water in a deep kettle. Cover; simmer until tender -- about 15 minutes.

Meanwhile, melt butter in double boiler. Blend in flour. Add remaining 1 1/2 teaspoons salt and next 4 ingredients while stirring. Cook, stirring constantly, until thickened. Add cheese; stir until melted. Stir into potato mixture. Add parsley and tomatoes.

Makes 6 servings.

Submitted by: Tonya Holman