RICKEY'S POTATOES
12 ea red potatoes, peeled, sliced ½-inch thick
1/4 lb butter
1 box (3/4 lb) Velveeta cheese
3 ea purple onions, sliced ½-inch thick
Salt to taste
Red pepper to taste
Water
In a pan place potatoes and onions, cover with water. Bring to a boil, reduce to a slow roll, cook until tender. Check with a fork. Drain off water, allow potatoes and onions drip-dry. Slice cheese into ¼-inch thick slices. In a baking dish alternate slices on potatoes, onions and cheese, pats of butter. Season with salt and pepper to taste, each layer. Finish with topping of cheese. Bake at 350 degrees F for 20 minutes or until bubbly. Yield: 6 servings