rizzle the mixture over the potato salad and stir in lightly
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.
ver the top of the knish and bake till golden brown
ectangles).
Filling Instructions: Peel potato, cut lengthwise and then into
chmaltz as directed in the recipe. Rinse the livers and pat
repare Meat Filling - The original recipe simply used chopped cooked meat
Equipment needed: Potato Ricer, Pasta Rolling machine, Mixer,
/2 of the recipe as this recipe makes 2-9 inch
level cup of prepared Recipe #453973 (without added flour).
lices similar to the potato. Place the potato starch in a small
Lightly toast whole wheat bread. Spread one tablespoon butter on each slice of bread. Spread mustard on bottom slice of bread over butter.
Either boil or microwave the hot dogs, can be sliced lenthwise prior to cooking. Layer the hot dog slices on the bottom slice of bread.
Top the hot dog slices with potato salad and spread evenly.
Layer hard boiled egg slices on top of potato salad.
Season with salt & pepper to your liking. Top with other slice of bread. Cut in half on the diagonal and serve.
Place bread flour, rye flour, potato flakes, caraway seeds, demarara sugar,
creating a bowl. Place the potato skins flesh-side up on
n between the pieces of potato). Fry until completely golden-brown
ot, and slice the peeled potato and onion over the beans
THER SEASONINGS IN PLACE OF Recipe #453973 -- USE SPARINGLY TO AVOID
aking dish, mix the sweet potato, 2 tblsp of oil, cumin
otatoes work wonderfully in this recipe.
House Seasoning:
1
AKE THE CROQUETTES:
Place potato, yucca, butter, remaining seasoning mix
Smooth 1/2 of the mashed potatoes into a buttered 10 inch pie plate.
Saute the mushrooms and onions in butter, add lemon juice, salt and pepper.
Spoon this over the potato layer.
Spread sour cream over the onion/mushroom mixture.
Top with remaining potatoes.
Sprinkle with paprika and bake at 350 degrees for about 45 minutes or until browned.