Baked Potato Topping

2 (2 1/2 oz.) jars dried beef
1 T. margarine
1 (13 oz.) can evaporated milk
1/2 c. shredded Cheddar cheese
2 green onions, chopped with greens
1/2 tsp. dry mustard

Melt margarine in fry pan. Shred dried beef and sauté in margarine until absorbed. Remove from heat, stir in milk; heat to boil, stirring constantly. Add 1/2 cup shredded Cheddar cheese, green onion and dry mustard. Simmer for a few minutes. Serve over baked potatoes; garnish with finely-shredded Cheddar cheese.

Jolene Bjorneby