Recipe: Pennsylvania Dutch Potato Dressing (using fresh bread crumbs)

PENNSYLVANIA DUTCH POTATO DRESSING

8 medium potatoes
salt and pepper (to taste)
milk
butter
1 stick (1/2 cup) margarine, divided use
2 celery stalks, chopped
1 small bell pepper, chopped
1 medium onion, chopped
1 cup fresh bread crumbs

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 the vegetable mixture into the creamed potatoes and turn into greased one and a half quart casserole. Dot with butter.

Bake in 325 degree F oven until brown. This can be made ahead.

Makes 8-10 servings
From: Mrs. Kenneth Hannon
Source: Recipe Jubilee by The Junior League of Mobile