| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 6 |
|
Russet potatoes — 1-1/2 |
|
|
Pounds |
| 4 |
c |
Water |
| 1/4 |
ts |
Salt |
| 3 |
|
Egg yolks — well-beaten |
| 1/2 |
ts |
Sugar |
| 3 |
|
Egg whites |
| 2 |
ts |
Margarine |
| 2 |
ts |
Bread crumbs |
INSTRUCTIONS
Peel the potatoes and cut into chunks. Cook in the 4 cups water with salt
added if desired until potatoes are tender. Drain and press through sieve,
or use electric mixer to beat until smooth. Add freshly ground black pepper
if you wish. Add the well-beaten egg yolks and sugar. Blend well. Beat the
egg whites until stiff and fold into the potato mixture. Grease a mold or
1-1/2 quart baking dish with the margarine; dust with the bread crumbs.
Pour the mixture into dish and bake in preheated 350-degree oven for 30
minutes or until set. Serve immediately.
Optional: Sprinkle top with good quality paprika just before baking.
Recipe By : Jo Anne Merrill
From: Gary Watson <watson@rahul.Net> Date: Sun, 22 Jan 1995 09:09:32 -0800
(
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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