| 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.
A Message from our Provider:
“God Answers Knee Mail”