INGREDIENTS

INSTRUCTIONS

1. Preheat the oven to 400 degrees. Wash the potatoes and prick several
times with a sharp meat fork. Bake in the centre of the oven for 50 to 60
minutes or until soft. Remove from the oven, split in half, and scrape the
potato pulp into a bowl.
2. While the potatoes are baking, melt the butter in a 12-inch skillet or
saute pan over medium-high heat. Add the onions and saute, stirring
frequently, for 20 minutes or until the onions are well browned and
caramelized. Set aside.
3. Lower the oven temperature to 375 degrees. combine the potato pulp and
browned onions with the remaining ingredients. Beat until smooth with a
hand mixer or in a food processor fitted with the steel blade. If you're
using a food processor, do not add the onions until the other ingredients
are smooth, then add them and pulse on and off to incorporate without
pureeing them. Scrape the mixture into a lightly oiled 8- by 8-inch baking
dish or a 6-cup souffle dish.
4. Bake in the centre of the oven for 30 minutes or until the pudding is
slightly puffed and browned. Serve immediately.
NOTE: The pudding can be prepared through step 3 up to two days in advance
and kept refrigherated, thightly covered with plastic wrap. Either allow it
to reach room temperature or add five minutes to the baking time
Gazelle, p. 189-190.
Posted to MM-Recipes Digest V4 #081 by David Tuttle
<dstuttle@pop.eclec.com> on Mar 21, 1997

A Message from our Provider:

“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”