Mash hot potato on flat work board or
Mix shortening, milk, sugar, salt, potato and egg.
Add yeast. Add flour.
Mix.
Place in refrigerator for 6 to 8 hours before using.
Preheat oven to 350\u00b0.
Grease pan.
Cook potatoes, saving water.
Mix sugar, butter and salt; add hot potato water.
Let cool.
Add mashed potatoes and egg; stir.
Mix yeast with warm water; add to mixture.
Stir.
Add flour, a little at a time; mix until stiff, then start kneading rest of flour into it until no longer sticky (about 7 minutes).
Let rise until double.
Punch down; form balls.
Let rise again until double.
Bake for 20 minutes.
Makes about 20.
o 400\u00b0F. Spread the potato wedges on a baking pan
Spoon cottage cheese over hot potato.
Top with vegetables and dressing.
Sprinkle with Parmesan cheese.
Makes 1 serving. Preparation time:
10 minutes plus baking potato.
Using nonfat cottage cheese and Kraft Free Italian dressing, contains 370 calories, 2 grams total fat and 15 milligrams cholesterol.
ave 1 cup hot potato water.
(Discard remaining potato water.)
Mash
br>Add the potatoes and potato water, stirring well to blend
oft.
Drain, saving the hot potato water to use in the
et aside.
Combine potatoes, potato water, butter, sugar and salt
Cook potatoes and onions together until potatoes are tender; drain.
Save the potato water.
Put the potatoes through ricer or coarse strainer.
While potatoes are cooking, melt butter in heavy 6-quart saucepan.
Add chopped parsley and basil.
Blend in flour and seasoning.
Gradually stir in cold milk.
Add potato water. Cook over medium heat, stirring constantly, until mixture thickens slightly.
Stir in potatoes and onions; heat.
Makes about 12 cups.
Can be frozen.
Boil potato in\tslightly
salted
water
until\tcooked. Mash hot potato, adding as much powdered sugar as it will hold to make dough that can be rolled out.
Add vanilla during this process. Roll out
on
powdered
sugar to 1/4-inch thickness. Spread with peanut
butter
generously.
Roll
up
and\tslice. This candy keeps very well.
Stir first 4 ingredients and add sugar and salt; mix. Dissolve dry yeast in 1 cup warm potato water.
Mix in.
Cover and let rise 2 hours.
Then add flour.
Let rise 2 more hours. Punch down and make out rolls.
Put on buttered baking pan or in buttered muffin tins.
Let rise until doubled in size.
Bake at 375\u00b0 for 12 minutes or so.
Butter tops.
Scrub potato and pierce both sides.
Dissolve
yeast
in lukewarm water.
Combine hot potato water or\tmilk
with
shortening, sugar and salt.
Stir until shortening is
melted and sugar and salt are dissolved.
Cool and
add well beaten eggs and dissolved yeast; mix thoroughly. Add about 1/2 of the flour and beat mixture well.
Add remaining
flour
and
mix thoroughly\tbut do not knead.
Brush the inside
of
a large bowl with shortening.
Put dough into this bowl, brush dough with shortening, cover and put in refrigerator.
Pour 1 1/3 cups hot potato water over shortening, sugar and salt.
Allow to stand until lukewarm.
Dissolve yeast in 1/4 cup lukewarm water.
Add to first mixture.
Then add eggs, mashed potatoes and flour.
Combine flour, sugar, yeast and salt in bowl.
Add potato water, potatoes and oil to flour mixture.
Beat 3 minutes on high speed.
Stir in enough more flour to make a soft dough.
Turn onto floured surface; knead until smooth.
Place in oiled bowl; turn to oil top of dough.
Cover and let rise in warm place until double. Punch down and divide in half.
Shape into 2 loaves and place into 2 greased loaf pans.
Cover and let rise until double.
Bake at 375\u00b0 for 45 to 50 minutes.
coat thoroughly.
transfer the potato slices to a sheet pan
Cook potatoes and onions together until tender.
Drain; save potato water.
Put potatoes through coarse strainer.
While potatoes cook, melt butter in 6-quart saucepan.
Add parsley and basil.
Blend flour, salt and pepper in, gradually add the cold milk.
Add scalded milk and potato water.
Cook over medium heat, stirring constantly, until mixture thickens slightly.
Stir in potatoes and onions.
Serve with chopped parsley and dust with paprika.
Makes 12 cups.
This soup freezes successfully.
Stir together potatoes, hot potato water, lard and sugar. Cool.
Add yeast dissolved in water.
Mix together and let set for 2 hours.
Add salt, eggs and flour.
Mix well and knead on floured board.
Put in refrigerator overnight.
When ready to use, roll out about 1/2 inch thick.
Place in greased pan, also greasing each biscuit.
Put in warm place and let rise 2 or 3 hours.
Bake in moderate oven.
Mix all ingredients together except the chicken soup and potato chips.
Place in a fairly deep baking casserole.
Spread the can of chicken soup over top and cover with the crushed potato chips.
Bake at 325\u00b0 for 30 minutes. Serve immediately.