Two pounds potatoes, peeled and sliced thin
16 ounces Velveeta cheese, cubed
2 cups mayonnaise
1 can (7 ounces) chopped green chilies
Mix potatoes, cheese, mayonnaise and green chilies. Pour into a 9x13 inch baking dish. Cover and bake one hour at 325 degrees, stirring several times to keep from burning. Note: I sometimes have used a 32-ounce bag of frozen hash brown potatoes to save time peeling and slicing.
Hi-ho ... go to the fair.
Send your comments to: Peggy Goodrich, Food For Thought, P.O. Box 1192, Enid, OK 73702.