| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Veggies |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Potatoes Peeled, cooked and hot |
| 1 |
pk |
(8oz) cream cheese, softened |
| 1/4 |
c |
Butter or mararine |
| 1/2 |
c |
Sour cream |
| 1/2 |
c |
Milk |
| 2 |
|
Eggs, lightly beaten |
| 1/4 |
c |
Finely copped onions |
| 1 |
ts |
Salt |
|
|
Dash pepper |
INSTRUCTIONS
In a large bowl mash the potatoes until smooth. Add the cream cheese in
small pieces and the butter. Beat until well blended. Stir in the sour
cream. In a seperate bowl combine the milk, eggs and onions. Stir in the
potato mixture, salt and pepper. Beat until light and fluffy. Place in a
casserole and refrigerate for several hours or overnight. Bake in a 350~
oven for 45 minutes, until the top is lightly browned. Serves 8 to 12.
Source: Aunt Bee's Mayberry Cookbook Contributor: George Lindsey
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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