|Salt||1 1⁄2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Parsley||1 Tablespoon, minced|
|Pimiento||2 Tablespoon, chopped|
|Onion||2 Tablespoon, grated|
|Cooked potatoes||5 Cup (80 tbs), cubed|
|Shredded sharp cheddar cheese||1 Cup (16 tbs)|
Blend a mixture of the flour, salt, and pepper into hot butter in a saucepan.
Heat until bubbly.
Stir in the milk.
Bring to boiling; cook 1 to 2 minutes.
Add parsley, pimiento, and onion; mix well.
Pour over cubed potatoes and toss lightly to mix thoroughly.
Turn into a 9x5x3-inch loaf pan lined with waxed paper.
Cover and chill overnight.
Unmold potato loaf onto a buttered heat-resistant platter.
Remove waxed paper.
Heat in a 350CF oven 30 minutes.
Remove from oven; sprinkle cheese evenly over top of loaf.
Return to oven and heat 15 minutes, or until cheese is melted.