Ingredients
- 3 potatoes peel
- 1 onion (chopped)
- 2 cups boiling water
- 8 ounces process cheddar cheese (shredded)
- 1 cup celery with tops (sliced)
- 4 tablespoons dry sherry
- 1/4 teaspoon pepper
- 1 package evaporated milk
- 1 package tiny shrimps
- some parsley
Put potatoes, celery, onion and boiling water in cooker. Cover and cook on low 10 to 12 hours (high, 3 to 4 hours) or until potatoes are tender. Stir in pepper, evaporated milk, cheese and shrimps during last hour. When ready to serve, stir in sherry and salt. Sprinkle with parsley. Makes about 2 quarts.
