| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Dutch |
Penndutch, Meats |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Potato, mashed, hot |
| 1 |
tb |
Parsley, minced |
| 1 |
|
Egg, well beaten |
| 2 |
tb |
Butter, melted |
| 1 |
|
Onion, minced |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Poultry seasoning |
| 1 |
qt |
Bread, stale, cubed |
| 1/2 |
c |
Celery, diced |
| 1 |
pn |
Pepper |
INSTRUCTIONS
Mix together the potatoes and egg. Soak the bread in cold water and squeeze
dry. Add to the potato mixture, stir in the other ingredients, and mix
well. Use for stuffing fowl or meat. Source: Pennsylvania Dutch Cook Book -
Fine Old Recipes, Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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