| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
12 |
Servings |
INGREDIENTS
| 3 |
lb |
Potatoes; boiled, peeled, and diced |
| 3 |
|
Eggs; beaten |
| 1 1/4 |
c |
Milk |
| 1/2 |
c |
Butter or margarine; melted |
| 3 |
tb |
Chopped parsley |
| 1/2 |
c |
Grated Parmesan cheese |
| 8 |
oz |
Mozzarella cheese; grated |
|
|
Garlic salt to taste; (optional) |
|
|
Bread crumbs; (about 3 tablespoons) |
|
|
Paprika |
INSTRUCTIONS
Preheat oven to 350°F. Mix all ingredients together except crumbs and
paprika. Oil a 3-quart round casserole. Sprinkle sides and bottom with
bread crumbs and paprika. Pack potato mixture into casserole. Bake 1 hour.
Unmold on serving dish and serve hot.
Variation: Equivalent amount of frozen hash brown potatoes may be used in
place of boiled ones; let thaw until they can be well mixed with other
ingredients.
Source: A Texas Hill Country Cookbook
Happily scanned and MC formatted, using Buster, by Pamela Creeden 5/7/98
Recipe by: The Best of the Best From Texas, p.132
Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@sprintmail.com>
on May 7, 1998
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