ddition.
Transfer the sweet potato puree to a buttered 8
Melt oleo and mix with potatoes.
Add sugar, salt, milk and flavoring.
Beat eggs and fold in.
Pour into greased souffle baking dish.
Mix brown sugar and flour together well.
Sprinkle over souffle mix.
Pour 1/3 cup melted oleo over this and sprinkle with chopped pecans.
Bake at 350\u00b0 for 30 to 35 minutes.
and salt.
Allow any potato \"fibers\" to remain on the
Thaw hash brown potatoes and mix all together.
Put in buttered casserole.
Bake covered 1 hour at 350\u00b0.
Uncover.
Bake until brown, about 10 minutes.
Stir occasionally as souffle bakes and allow to cool a bit before serving.
old into potato mixture.
Pour batter into 2-quart souffle dish
Preheat oven to 350\u00b0.
Combine sweet potatoes, 3/4 stick softened butter, sugar, nutmeg, cinnamon, eggs and evaporated milk.
Pour into buttered casserole dish.
Bake for 20 minutes. While souffle is baking, melt 1/2 stick butter; stir in cornflakes, brown sugar and nuts.
Spread on top of souffle. Cover with miniature marshmallows and continue baking until set. If canned potatoes are used, use only 1/2 cup milk.
Makes 4 to 6 servings.
Preheat oven to 350\u00b0F.
Butter a souffle dish generously.
Mix all the souffle ingredients well and pour into buttered dish.
Combine all topping ingredients in a small bowl and crumble evenly over potato mixture.
Bake for 35-45 minutes.
In a large bowl combine mashed potatoes, heavy cream, onion and 1 teaspoon salt.
Into the potato mixture, beat in the stick of softened butter, 2 egg yolks and salt and white pepper to taste.
In another bowl beat the 4 egg whites with a pinch of salt and cream of tartar until stiff peaks form.
Fold this into the potato mixture.
Put the souffle into a buttered 1 to 1 1/2-quart casserole.
Top it with the onion slices, brush it with butter and bake it for 45 minutes.
Serves 8.
This recipe should not be doubled.
oft. Drain well mash with potato masher or food mill.
nd flour a 2-quart souffle dish.
In a medium
Lightly grease a 2 quart souffle dish. Sprinkle dish with 1
Make 4 sandwiches with bread, cheese and ham; trim crusts. Place in buttered casserole dish.
Mix eggs, milk and dry mustard. Pour over sandwiches.
Let stand a few hours or overnight in refrigerator.
Pour melted butter over sandwiches and sprinkle on cornflakes or potato chips.
Bake 1 hour at 350\u00b0.
To avoid burning bottom, place casserole dish in pan of water to bake. Enjoy!
alt.
Whisk in sweet-potato puree, then egg yolks, one
Combine sweet potatoes, sugar, eggs, milk, 1 stick butter, and vanilla, in bowl.
Pour into 10x13 casserole dish.
Mix pecans, flour, brown sugar, and stick melted butter together and crumble over top of souffle.
Bake at 350\u00b0F for 30-35 minutes--should resemble pumpkin pie.
In a large bowl, combine the first nine ingredients. Beat egg yolks; stir into potato mixture. In a small mixing bowl, beat egg whites until stiff peaks form; gently fold into potato mixture. Transfer to a 2-qt. souffle dish coated with nonstick cooking spray. Bake, uncovered, at 375\u00b0 for 40 - 45 minutes or until golden. Serve immediately.
Heat oven to 375\u00b0.
In bowl of electric mixer, beat mashed sweet potatoes with softened butter, light brown sugar, bourbon, cayenne pepper and ground cinnamon 2 minutes or until fluffy. Stir in light cream and 3 egg yolks.
In separate bowl, using electric mixer, beat egg whites on high speed 5 minutes or until stiff peaks form; fold into sweet potato mixture.
Pour mixture into buttered 1 1/2-quart souffle dish; sprinkle with chopped pecans.
Bake 45 minutes or until souffle is puffed and golden brown on top.
00b0F Butter a 6 cup souffle dish.
Cook the butter
Equipment needed: Potato Ricer, Pasta Rolling machine, Mixer,
onion, chives and pepper to potato mixture; stir well.
Beat
train and chill.
For Souffle Base:
Bring a pot