1 cup chopped onion
2 tablespoons butter
2 tablespoons lemon juice
1 1/2 cups shredded Cheddar cheese
3 tablespoons dried parsley
1 cup sliced celery
1/4 cup diced green bell pepper
1/2 cup diced green bell pepper
1/4 cup diced celery
1/4 cup diced celery
1/4 cup diced red bell pepper
1/4 cup diced red bell pepper
1/8 teaspoon salt
1/8 cup brown sugar
3 tablespoons grated Parmesan cheese
In a large bowl, combine onion, butter, lemon juice, Cheddar cheese, parsley, celery, pepper, bell pepper, celery and red pepper. Mix together.
Heat a large skillet over medium heat. Add potatoes and cook until tender but crisp and slightly browned, about 10 minutes. Drain, cool and peel.
In a large bowl, mix 2 tablespoons butter, lemon juice, cheese, parsley, celery and pepper. Mix together.
Heat a large saucepan over medium heat. Add 1/3 cup milk to skillet, mix thoroughly. Add heavy cream and 1/2 cup potato mix.
Add 2 tablespoons butter mixture and 1/2 cup potato batter. Simmer over medium heat for about 10 minutes, or until a knife inserted in the center comes out clean. Remove from heat and stir in celery mixture. Garnish with green pepper.