| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Jewish | Vegetable | 24 | Servings |
INGREDIENTS
| 6 | lb | Chef's Potatoes |
| 3 | Onions; Processed, strained | |
| 3 | c | All-purpose flour |
| 8 | Egg yolk | |
| 3 | tb | Kosher salt |
| 2 | tb | Black pepper |
INSTRUCTIONS
From: elayne@usa.pipeline.com (Elayne Cohen) Date: Wed, 17 Jul 1996 21:55:39 GMT Peel, cube, and simmer potatoes (or steam) until tender. Run through food mill. Combine with remaining ingredients. Spread on 2 oiled sheet pans. Bake until golden brown. Portion into 3 squares. Package 2 to a portion. Freeze some for future use. JEWISH-FOOD digest 262 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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