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.
Working in circles, arrange the potato slices in the pie crust
Add matzo cake meal and potato starch gradually, beating. Beat until
ooking time.
Allow the torte to cool slightly before releasing
n top of the chilled torte, and top with the caramel
00b0C).
Grease and flour torte pans; set aside.
Prepare
Equipment needed: Potato Ricer, Pasta Rolling machine, Mixer,
an with baking parchment.
Torte: In a mixing bowl, cream
Spread top and sides of torte with prepared glaze. Cover; refrigerate
/2 of the recipe as this recipe makes 2-9 inch
-----TOMAKE THE WARM CHOCOLATE TORTE-----.
Spray 4 (4-oz
knife around edges of torte and remove sides of springform
level cup of prepared Recipe #453973 (without added flour).
Beat well.
Add sifted potato flour and baking powder.
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.
ith remaining meringue. Cover the torte and refrigerate for 3 hours
creating a bowl. Place the potato skins flesh-side up on
irm.
To serve, remove torte to serving platter.
Spoon