| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Russian |
Christmas, Russian, Vegetables |
10 |
Servings |
INGREDIENTS
| 6 |
|
Potatoes, 5 Large May Be |
|
|
Used |
| 2 |
|
Onions, 3 May Be Used If You |
|
|
Love Onions |
| 1/2 |
c |
Oil, OR |
| 1/4 |
lb |
Butter, 1 Stick |
| 1 |
c |
Cheddar Cheese, Shredded OR |
| 1 |
c |
Dry Bryndzia, Sheep's Milk |
|
|
Cheese |
| 2 |
t |
Salt |
| 2 |
t |
Ground Black Pepper |
INSTRUCTIONS
Peel and quarter the potatoes, cover with water, and cook until soft.
Meanwhile, cook the chopped onions in melted butter until golden.
Drain and rice the potatoes. Shred the cheddar cheese or crumble the
bryndzia. Add the onions, cheese, salt and pepper to the potatoes,
blending well. Allow to cool, stirring occasionally. This filling may
be refrigerated for several days but NOT frozen. NOTE Leftovers may
be used to make breakfast cakes or a a filling for potato boats or
stuffed in green peppers. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eve.txt
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