POTATO PUDDING
2 cups finely diced potatoes
1 cup boiling water
1 1/2 cups hot milk
4 eggs, slightly beaten
!/3 cup chopped onion
1 1/2 teaspoons salt
1/8 teaspoon ground black pepper
1 to 2 tablespoons chopped fresh parsley (for garnish)
Cook potatoes in boiling water just until tender; drain.
Stir hot milk slowly into eggs. Add potatoes and remaining ingredients; mix well. Pour into a greased 1 1/2-quart casserole.
Bake at 350 degrees F (moderate oven) 40 minutes, or until set.
VARIATION:
Use 2 tablespoons fresh or frozen chopped chives in place of the parsley and onion.
Makes 6 servings, about 3/4 cup each
Source: Popular Ways with Potatoes, USDA Home and Garden Bulletin No. 43, 1966
2 cups finely diced potatoes
1 cup boiling water
1 1/2 cups hot milk
4 eggs, slightly beaten
!/3 cup chopped onion
1 1/2 teaspoons salt
1/8 teaspoon ground black pepper
1 to 2 tablespoons chopped fresh parsley (for garnish)
Cook potatoes in boiling water just until tender; drain.
Stir hot milk slowly into eggs. Add potatoes and remaining ingredients; mix well. Pour into a greased 1 1/2-quart casserole.
Bake at 350 degrees F (moderate oven) 40 minutes, or until set.
VARIATION:
Use 2 tablespoons fresh or frozen chopped chives in place of the parsley and onion.
Makes 6 servings, about 3/4 cup each
Source: Popular Ways with Potatoes, USDA Home and Garden Bulletin No. 43, 1966
MsgID: 3148670
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Low Cost Recipes (19)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Low Cost Recipes (19)
Board: Daily Recipe Swap at Recipelink.com
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