| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | c | Mashed potato |
| 1 | Egg | |
| Flour to make a stiff dough | ||
| 1 | tb | Pareve margarine or chicken fat |
| Salt to taste. |
INSTRUCTIONS
Combine ingredients thorougly; form into 2 mounds. Brush with diluted egg yolk or evaporated milk. Bake in moderate oven (350F) until delicately browned or about 20 min. Variations: The same proportions may be used in making larger quantities. Fillings may be added. Make a depression in the center of each mound and fill with 1 tbs. of cooked leftover meat or chicken or a combination of chopped liver and hard-cooked eggs. Or fill with pot cheese seasoned to taste (don't use chicken fat!!) with salt and pepeer and combined with 1 egg per cup of cheese. Then bake. Posted to JEWISH-FOOD digest Volume 98 #005 by "Shoshana L. Boublil" <toramada@mail.netvision.net.il> on 5 Ja, n 98
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