wo tablespoons of the mashed potato mixture and flatten it out
nion, sour cream, cream cheese, butter, shredded cheese and seasonings. Mix in
ntil serving.
For Mashed Potato Balls -.Peal potatoes and cut them
kins.
Add butter, parmesan cheese, milk and salt. Mash again
otatoes. Beat in the cream cheese, milk and butter until smooth
To prepare the potato balls, first of all, you got
Divide potatoes into 6 equal parts; press a cheese cube into each.
Shape into a ball.
Dip potato balls into melted margarine; then into corn flake crumbs.
Place in a shallow baking dish. Bake in preheated 400\u00b0
oven for 10 minutes, or until lightly brown.
Deep fry skins for about 45 seconds. Sprinkle with cheese and place under broiler just long enough for cheese to melt.
Sprinkle with crumbled bacon, green onions and sour cream
Serve along with soup.
Mix potatoes, onions, butter and cheese.
Roll into 8 balls and roll balls in egg and water mixed with salt.
Roll balls in bread crumbs.
Place on greased foil-lined pan.
Bake at 400\u00b0 for 10 to 12 minutes.
Serves 8.
Preheat oven to 350\u00b0F.
Bake the potatoes until tender, then peel and mash them.
Stir in the brown sugar, orange juice, zest and nutmeg.
In a separate bowl, toss the coconut with the sugar and cinnamon.
Press mashed potatoes around each marshmallow, creating a 2 to 3-inch diameter ball.
Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open.
rizzle the mixture over the potato salad and stir in lightly
Mix all the ingredients needed for the ball as a dough.
Roll the dough as balls
Make a smooth paste with the ingredients under the \"For coating\" sub division.
Dip the balls into the paste.
Roll the balls over the bread crumbs.
Fry it in the oil till it becomes golden brown in color.
Serve hot ! With tomato ketchup !
Your Cheese corn balls is ready !
Prepare risotto according to package directions. Chill in the refrigerator at least 1 hour, until cooled.
Roll risotto into 2 inch mounds. Place a marble-sized chunk of goat cheese on each mound. Press cheese chunks into mounds, then roll mounds around cheese, creating balls.
In a medium saucepan over medium heat, heat the oil and cook the risotto balls, turning occasionally, until evenly golden brown. Drain on paper towels and serve hot.
arge bowl combine onion, cream cheese, sour cream, butter, and seasonings
he egg, butter, dry milk, cheese, flour and nutmeg; season with
eaped tablespoonfuls of mixture into balls. Arrange on a plate.
Prepare the sweet potato by piecing it several times
armesan cheese, mixing until just combined.
Roll mixture into balls about
easoning.
Finally top with cheese.
Bake for 25 to
heddar cheese and diced onion into the potatoes. Shape potato mixture into