rizzle the mixture over the potato salad and stir in lightly
Mix potato water, sweet milk and shortening;
Prepare veggies. Thinly slice big potato in the long direction. You'
Make your favorite roll recipe.
Meanwhile, grate cheese and set aside.
Then, brown hamburger.
Add onion and saute 5 minutes. Add the remaining ingredients; stir together and simmer.
Roll dough into 2 rectangles, 1/4-inch thick.
Spread with cooled hamburger mixture and sprinkle with Mozzarella cheese.
Roll up and slice.
Let rise and then bake at 350\u00b0 for 20 to 25 minutes. They freeze well.
(Optional:
serve hot, topped with a sauce, cream of mushroom soup with peas added.)
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.
Boil potato in its jacket until tender; peel and mash.
Add butter.
Sift powdered sugar and sprinkle some on bread board. Work the remaining sugar into
mashed potato. Roll this mixture onto waxed paper to 1/2-inch thickness.
Spread with peanut butter and roll up.
Wrap in waxed paper and chill for 2 hours and slice to desired thickness.
Use any hot roll recipe.
Add a little flour to make dough stiff.
After shaping, let rise not quite double.
Bake 30 minutes in a 275\u00b0 oven.
Cool and store in airtight bags.
Can store in refrigerator for up to 2 weeks.
Bake at 425\u00b0 for 5 to 7 minutes.
Mix together.
Unroll towel and spread mixture on top.
Roll back up and put in aluminum foil or freeze. Slice as needed
Equipment needed: Potato Ricer, Pasta Rolling machine, Mixer,
AKE THE CROQUETTES:
Place potato, yucca, butter, remaining seasoning mix
readcrumbs in a shallow dish. Roll balls in breadcrumbs, coating evenly
Boil potato in jacket until tender.
Sweet Potato Mash
Preheat oven to
an. Add the potatoes, sweet potato, carrot, onion, beets, thyme and
Boil potato until tender.
Rice it to obtain a very smooth mixture.
Mix with powdered sugar until thick enough to knead. Knead well and roll out and spread with peanut butter.
Spread peanut butter 1/4-inch thick.
Roll as for a jelly roll.
Slice.
Beat powdered sugar into the mashed potato. Keep adding powdered sugar until mixture is at a dough like consistency and is no longer sticky.
Turn the potato \"dough\" out and knead for about 5 minutes; add more powdered sugar if necessary.
Roll the potato \"dough\" out to about 1/4 inch thickness and spread with peanut butter or jelly or both.
Roll the dough up like a jelly roll and cut like cookies.
Boil potato until well done.
Take peeling off and mash well. Mix powdered sugar with potato until it is thick enough to roll out (takes about 1 pound box).
Sprinkle dough board with powdered sugar.
Roll out and spread with peanut butter.
Roll up.
Wrap in wax paper and refrigerate until cool enough to slice and serve.
Place the potato in a small saucepan and
nd press through a potato ricer. Add the potato starch and egg
If using sweet potato or yam from a can,