Equipment needed: Potato Ricer, Pasta Rolling machine, Mixer,
or with a little whipped cream (recipe follows) or cinnamon on top
If using frozen hake, defrost and dry with kitchen towels.
Lightly season the fish fillets with salt and peper and arrange in a greased oven dish.
Combine the sour cream, potato crisps, garlic, cheese, chives and paprika and spread over fish.
Bake for about 30 minutes at 400 degrees F. (Thickest part of the fish should flake easily and no longer be glassy).
Garnish with extra chives.
In a large soup pot add uncooked diced potatoes and water to cover. Bring to boil and cook until potatoes are tender. Drain and rinse potatoes.
Combine the cooked potatoes, cucumber, onion, celery seeds, salt and pepper. Toss lightly.
To prepare dressing combine hard boiled egg yolks with the sour cream, mayonnaise, vinegar and mustard. Add to the potato mix and toss very lightly.
Let stand 15 minutes before serving.
Garnish with chives or scallions.
Boil potatoes until tender; cut in half, if desired.
In separate saucepan, heat beans, milk and cream of chicken soup until hot.
Pour mixture over drained potatoes and sprinkle Mozzarella cheese on top.
Bake at 350\u00b0 for 10 minutes.
br>Beat egg whites and cream of tartar until foamy.
arge scoops of vanilla ice cream and place on a large
Cook potatoes whole in boiling, salted water until tender. Drain. Slice about 1/4 inch thick.
Preheat oven to 350\u00b0F Combine sour cream, potato soup, salt and pepper.
Layer bottom of a 2 quart casserole with 1/3 of potato slices, cubed ham, then 1/3 cream mixture.
Repeat layering 2 more times. Sprinkle bread crumb and shredded cheese mixture over top.
Bake uncovered about 30 minutes, or until heated through and browned on top.
Toss potatoes lightly in butter.
Chop onions and tops; reserve small amount of tops.
Add onions to potatoes.
Chop egg whites; add to potato mixture.
Add celery, salt and pepper; toss lightly.
Mash egg yolks; add to potatoes.
Add sour cream, mayonnaise, mustard and sugar.
Mix well.
Pour over potato mixture; toss.
Garnish with reserved onion tops.
nd cool.
Whip chilled cream until soft peaks will firm
Combine the sugar, cocoa, flour, and salt in a heavy saucepan. Mix well, using the back of a spoon to break up any small lumps of flour or cocoa. Add the yolks and gradually stir in the milk until the mixture is smooth. Place over medium to medium high heat and cook, stirring constantly, for about 5 minutes or until the mixture thickens. Remove from heat and stir in vanilla and butter. Pour into baked pie crust and top with meringue. Bake according to meringue recipe used for coconut cream pie.
n half.
Prepare Almond-Cream Filling; spoon into bottom of
ayer on cake plate; spread Cream Filling evenly over layer.
he potatoes.
Mix sour cream, mayo and lemon juice together
pray.
Pour the Sour Cream Sauce over the rolled tortillas
Wash potatoes and cook in boiling water until tender.
Drain and cool completely.
Peel and cube.
Combine potatoes, eggs and celery in a large bowl; toss gently.
Combine mayonnaise, sour cream, salad dressing, lemon juice, salt and pepper in a small bowl; stir well.
Pour over potato mixture, tossing gently.
Cover and chill thoroughly.
Combine the potatoes, cucumber, onion, salt, celery seed and pepper. Sieve egg yolks; set aside.
Chop egg whites.
Add to potato mixture. Chill.
Blend together the egg yolks, sour cream, mayonnaise, vinegar and mustard. Pour over potato mixture. Toss and chill.
Makes 8 to 10 servings.
Mix all ingredients and put in large freezer.
Freeze as you would any homemade ice cream. This recipe is for a large freezer. For small freezer, cut recipe in half.
Chill potatoes.
Add celery, 3 tablespoons vinegar and salt; toss lightly.
Place sour cream in small mixing bowl.
Add coddled eggs, remaining vinegar, pepper, mustard, garlic and onion; mix well.
Pour dressing over potato salad; mix well. Chill for at least 3 hours before serving.
Combine potatoes, celery, cucumbers, onion, celery seed, salt and pepper.
Toss lightly.
Separate cooked egg yolks from whites. Dice whites and add to potato mixture.
Sieve yolks and combine with sour cream, mayonnaise, vinegar and mustard.
Add to potato mixture and mix carefully.
Chill for several hours.
Serves 6 to 8.