| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | English | Vegetables, Cheese/eggs | 6 | Servings |
INGREDIENTS
| 6 | Medium potatoes | |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/4 | c | Butter |
| 1/2 | ts | Baking powder |
| 3 | tb | Light cream |
| 1/4 | c | Milk |
| 1 1/2 | oz | Cream cheese |
| 4 | oz | Old english cheese |
| 2 | Egg yolks | |
| 2 | Egg whites | |
| 2 | tb | Grated parmesan cheese |
INSTRUCTIONS
Boil potatoes in jackets. Peel and force through a sieve or ricer. Add salt, pepper, butter, baking powder, and cream. Beat until well blended and butter is melted and absorbed in potatoes. Combine milk, cream cheese and Old English cheese in a saucepan. Heat, stirring, until cheese melts. Add 2 T. at a time to potatoes, beating after each addition until all is used and potatoes are light and fluffy. Stir beaten egg yolks into potatoes and mix well. Beat egg whites until consistency of meringue and fold into potatoes. Pour into a 2-qt. ovenproof casserole, sprinkle with Parmesan cheese, and place in a hot 450 degree oven to brown beautifully (approx. 15 min.) NOTE: "Add 1 t. lemon juice to meringue just before folding into potatoes. You'll like it." From: "Clarita's Cocina" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God will ultimately have HIS way, not yours!”