3	med.	potatoes, peeled and diced
1	c.	sliced celery with tops
1	lg.	onion, chopped
2	c.	boiling water
1/4	tsp.	pepper
1	can	evaporated milk
8	oz.	Cheddar cheese, shredded
1	can	tiny shrimp, undrained (41/2 oz.)
4	tbsp.	dry sherry
		salt to taste
		chopped parsley

Put potatoes, celery, onion and boiling water in Crockery Pot. Cover and cook on lot 10 to 12 hours (3 - 4 on high) 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.