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SAMPLE RECIPES: 1. Cocktail Cream Puffs with Nutted Chicken Filling 2. Pennsylvania Dutch Potato Dressing
by The Junior League of Mobile
Wimmer Companies, Inc Date: December 1964 ISBN: 0960305416 Paperback ORDER/INFO |
Serves 8 to 10 Mrs. Kenneth Hannon
Peel and boil potatoes in salted water until done. Drain, mash, and add salt, pepper, milk and butter to taste, as for creamed potatoes. While potatoes are cooking saute celery, bell pepper, and onion in one-half stick margarine. When vegetables are limp, add one-half stick margarine and bread crumbs and saute until bread is brown. Fold into creamed potatoes and turn into greased one and a half quart casserole. Dot with butter and bake in 325 degree oven until brown. This can be made ahead. |
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