lour and 1/2 cup Recipe #453973 (one batch without added
o medium and simmer until potatoes are translucent at edges and
otato with a fork; add potatoes to a slow cooker (do
If using fresh pumpkin the original recipe states: Bring a large pot
eat and stir in the potatoes.
Season with salt and
Add potato to salted water in a large saucepan. Cook, covered, 10 minutes or until tender. Drain. (Do NOT overcook the potatoes- they will be mushy!).
Meanwhile, melt the butter in a small skillet over medium-high heat.
Add garlic and salt (optional). Cook, stirring constantly, for 3 minutes or until garlic is tender.
Add parsley, pepper, and dill (optional). Pour over potatoes, tossing gently to coat.
Enjoy!
50 degrees F.
The original recipe says to grease a 12
Parboil, cool, peeled, and grated potatoes into a greased 2 quart casserole.
Heat cream and milk in a medium saucepan.
Add cheese, dry mustard, and salt, pepper, and nutmeg to taste.
Heat and stir until cheese is melted and mixture is creamy.
Pour cheese mixture over potatoes.
Do Not Stir!
Bake in a preheated 350 degrees F oven for 1 hour or until top is nicely browned.
This recipe may be prepared ahead of time and refrigerated until ready to bake.
Cook potatoes until just tender; let cool.
Peel off skins and cut into 1/2-inch cubes.
Melt butter.
Add flour and slowly stir in milk.
Cook until thick.
Add in cheese and stir until melted. (Can add onion, if desired.)
his bread according to the original instructions (which caused a lot
EASONING) IS IN THE ACTUAL ORIGINAL RECIPE, BUT MAY BE OMITTED IF
NOTE: original recipe also suggested 3/4 cup soft tofu instead of yogurt. Personally, I prefer the tofu sour cream.
In a large stock pot, gently steam the potatoes until fork tender; approximately 20 minutes.
Peel and grate the horseradish root. Stir together the horseradish root, sugar, salt, and white pepper in a small bowl.
Transfer the cooked potatoes to a serving bowl and gently toss with the yogurt mixture.
Adjust seasoning. Garnish with fresh chives. Serve hot.
In a small saucepan, over low to medium low heat,combine gravy mix, sage,pepper, and buttermilk.
Stirring until no lumps remain, and desired thickness is reached, turn heat to low ,keeping gravy warm.
Over medium heat in a medium sized skillet heat oil till hot but not smoking.
Add frozen patties, and cook on both sides until golden brown, and remove from skillet.
Top each pattie with 1/2 cup of reheated mashed potatoes.
Cover potatoes with desired amount of gravy, and enjoy :).
br>Prepare Meat Filling - The original recipe simply used chopped cooked meat
alted water to boil, place potatoes in the boiling water. Let
EASONING) IS IN THE ACTUAL ORIGINAL RECIPE, BUT MAY BE OMITTED IF
AKE GRAVY, FOLLOW Recipe #422335 OR THE RECIPE IN Recipe #487767. (STEP ONE
ater, cook the unpeeled whole potatoes until just tender when pierced
Boil potatoes until done, but not mushy.
Peel and shred in large flat casserole.
Cool potatoes well before shredding.
I usually do potatoes the day before and let cool in refrigerator overnight.
Heat together the remaining ingredients.
Pour over potatoes.
Dot with butter and paprika.
Refrigerate 24 hours. Bake at 325\u00b0 for 1 hour.
Grease and flour bottom and sides of baking pan.
Preheat oven to 350\u00b0.
Peel and slice potatoes to 1/4 inch thick and lay one layer on the bottom of the pan.
Sprinkle chopped onion over the potatoes and add a few pats of butter.
Place a layer of cheese over everything and sprinkle with a little flour.
Continue layering up until all of the potatoes have been used and cheese is on top.