|
|
Dutch Potato Filling
Ingredients:
- 5 pounds - Potatoes
- 1 cup - Celery (diced)
- 1 ½ cup - Onion (diced)
- ¾ cup - Fresh Parsley
- 4 - Eggs
- 1 cup - Margarine
- 3 cups - Bread (cubed)
- 1 to 2 cups - Milk
- Salt
- Pepper
- Celery Salt
Method:
- Boil potatoes with salt.
- Sauté celery and onions with ½ teaspoon salt and ¼
teaspoon pepper in 2-tablespoon oil until tender.
- Add ½ cup of margarine and soak parsley in it.
- Drain the potatoes.
- In a large container, add potatoes, rest of the margarine,
1-teaspoon salt, ½ teaspoon pepper and 1 ¼ teaspoon celery
salt and mix them well using electric beater.
- Add eggs, celery and onion mixture to the mixture.
- Use the pan in which you cooked the celery and onion mixture to
moisten bread cubes in enough milk and cook them a little.
- Add them to the potatoes and add seasoning to taste.
- Put the mixture in baking dish greased with butter and bake at
400° F for one hour until golden brown.
|
|
