br>To make the sweet potato gratin, layer sweet potatoes in recesses
everal small ones with the potato mixture. Pour the milk over
rizzle the mixture over the potato salad and stir in lightly
nd sides of 6-cup gratin dish with garlic. Mince garlic
simmer.
Arrange the potato slices in an 8-inch
ream, season then pour over potato mixture. Bake for 35-40
Preheat oven to 375\u00b0.
Blend onion recipe soup mix, beer and water; set aside.
In 2-quart rectangular baking dish sprayed with nonstick cooking spray, layer half of the potatoes, soup mixture and cheese.
Repeat, ending with cheese.
Cover with aluminum foil and bake 1 hour.
Remove foil and continue baking an additional 5 minutes or until top browns slightly.
Makes about 8 servings.
n top of each mini potato gratin.
Sprinkle some grated cheese
Butter a shallow 2-quart gratin pan or ceramic baking dish
Repeat with the sweet potato and finally remaining potato. Pour cream over
nd cheese.
Complete the gratin with a layer of sweet
he remaining ingredients.
Bake potato gratin on center rack of your
br>Arrange half the red potato slices in a greased 9
o saucepan & mash with a potato masher, adding some reserved cooking
ver steaks and serve with gratin on the side.
f the white and sweet potato slices randomly in the baking
Combine the first six ingredients and mix well.
Sift together the flour and baking powder. Add to the potato chip mixture and mix well.
Stir in the pecans.
Drop by teaspoonfuls onto a greased baking sheet, allowing space for the cookies to spread.
Bake at 375\u00b0 for 10 to 15 minutes, or until lightly browned.
Makes 5 dozen cookies.
Grease a shallow 4-cup ovenproof dish. Peel potatoes and sweet potato and cut into slices. Place potato and onion in prepared dish in alternating layers. Pour chicken stock over potatoes. Sprinkle evenly with cheese and bake in preheated 350\u00b0 oven for 45 minutes or until golden brown. Serves 4.
layer of half the potato slices, then another of half
Dissolve yeast in 1/2 cup warm potato water.
Add to the potato water mixture.
Mix warm potato water, sugar and salt together. Mix egg whites and shortening together.
Add yeast mixture.
Mix together mashed potatoes and flour.
Add to yeast and egg white mixture.
Mix well and knead until smooth.
Place in refrigerator immediately.
Punch down occasionally.
May be kept for 5 days.