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POTATO CHEESE BALLS
(Serves 4 to 6)
graled 1 egg
Salt
2 cups potatoes. mashed
1 tablespoon milk
Add cheese and salt to j)otatoes, mix well, make into round Italls.
Roll in liread eriinibs. then in egg beaten with milk. Brown in a
hot oven (450 F. ).
POTATO CHEESE PUFF
(Serves 6)
1 tablespoon butter ^^ teaspoon salt
I tablespoon dour Dash of pepper
\^2 eup milk 2 cups mashed white potatoes
1 cup grated cheese 3 egg yolks
1 tablespoon grated onion 3 egg whites
Melt hutter. add flour and blend. Add milk. Cook, stirring con-stantly,
until thick. Add cheese, seasonings, potatoes, and well beaten
egg yolks. Fold in stiffly beaten egg whites. Turn into buttered
casserole: bake at 325 F. for 40 to 60 minutes.
SWEET POTATO BALL
2 cups mashed sweet potatoes ^j teaspoon salt
2 tablespoons butter, melted 1 teaspoon grated orange rind
I4 teaspoon nutmeg or cinnamon 1 teaspoon juice (orange)
^4 teaspoon paprika 1 egg, beaten
Add all ingredients to potatoes. Mix well. Shape into ])alls. Dip
it! lieaten egg, roll in bread crumbs. Fry in deep fat to a golden
brown, or place in a shallow pan and pour 1 to 2 teaspoons fat over
each ])all: then bake in a rather hot oven (450 F. ) until golden
brown 20 to 25 minutes. Serve witii tomato or jjrown sauce if de-sired.
Balls niav hv made up ahead of time and stored in the re-frigerator
])eforc frving.
SWEET POTATO AND ORANGE CASSEROLE
(Serves 6)
5 large sweet potatoes M ciip honev. strained
Y3 cup brown sugar '4 cup line bread crumbs
14 cup butler 2 tablespoons brown sugar
2 unpeeled oranges, sliced 1 tablespoon butter
^4 cup orange juice
Boil potatoes until almost tender, peel and slice. Arrange a layer in
Ituttercd casserole, sprinkle with lirown sugar, dot with butter, cover
with a layer of oranges. Repeat layers until all ingredients are used.
Pour orange juice and honey over contents. Cover with bread
crumbs mixed with brown sugar. Dot with butter. Cover casserole.
Bake in a moderate oven (350 F. I 1 hour. Remove cover last
15 miniztes.
I2I»
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| Title | Page 122 |
| Full Text | POTATO CHEESE BALLS (Serves 4 to 6) graled 1 egg Salt 2 cups potatoes. mashed 1 tablespoon milk Add cheese and salt to j)otatoes, mix well, make into round Italls. Roll in liread eriinibs. then in egg beaten with milk. Brown in a hot oven (450 F. ). POTATO CHEESE PUFF (Serves 6) 1 tablespoon butter ^^ teaspoon salt I tablespoon dour Dash of pepper \^2 eup milk 2 cups mashed white potatoes 1 cup grated cheese 3 egg yolks 1 tablespoon grated onion 3 egg whites Melt hutter. add flour and blend. Add milk. Cook, stirring con-stantly, until thick. Add cheese, seasonings, potatoes, and well beaten egg yolks. Fold in stiffly beaten egg whites. Turn into buttered casserole: bake at 325 F. for 40 to 60 minutes. SWEET POTATO BALL 2 cups mashed sweet potatoes ^j teaspoon salt 2 tablespoons butter, melted 1 teaspoon grated orange rind I4 teaspoon nutmeg or cinnamon 1 teaspoon juice (orange) ^4 teaspoon paprika 1 egg, beaten Add all ingredients to potatoes. Mix well. Shape into ])alls. Dip it! lieaten egg, roll in bread crumbs. Fry in deep fat to a golden brown, or place in a shallow pan and pour 1 to 2 teaspoons fat over each ])all: then bake in a rather hot oven (450 F. ) until golden brown 20 to 25 minutes. Serve witii tomato or jjrown sauce if de-sired. Balls niav hv made up ahead of time and stored in the re-frigerator ])eforc frving. SWEET POTATO AND ORANGE CASSEROLE (Serves 6) 5 large sweet potatoes M ciip honev. strained Y3 cup brown sugar '4 cup line bread crumbs 14 cup butler 2 tablespoons brown sugar 2 unpeeled oranges, sliced 1 tablespoon butter ^4 cup orange juice Boil potatoes until almost tender, peel and slice. Arrange a layer in Ituttercd casserole, sprinkle with lirown sugar, dot with butter, cover with a layer of oranges. Repeat layers until all ingredients are used. Pour orange juice and honey over contents. Cover with bread crumbs mixed with brown sugar. Dot with butter. Cover casserole. Bake in a moderate oven (350 F. I 1 hour. Remove cover last 15 miniztes. I2I» |
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