Ingredients
1 no ingredients
Directions
2 1/2-3 lbs Potatoes 2 c. water 1 3/4 c. milk 1/8 tsp saffron 2
tbsp boiling water 1/2 c. chopped onion 1 c. chopped celery 1/4 c.
butter 1/2 loaf white bread, cubed 3 eggs, beaten 2 tsp salt 1/8
tsp pepper
1. Peel & cube potatoes. Cook in 2 c. water. Drain & mash with 1 c.
milk. Set Aside
2. Soak saffron in boiling water. Set aside.
3. Saute onion & celery in butter until soft. Set aside.
4. In a large bowl, toss together bread, eggs, salt, pepper, 3/4 c.
milk, & saffron. Add mashed potatoes & mix together with a large
spoon until well blended.
5. Spoon into a 3 qt. casserole dish.
6. Cover & bake @ 350 for 1 hour or until heated through. This recipe
is from Frances Musser, Newmanstown, PA.
Servings: 8 -10 servin
Potato Filling Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is quite feasible to prove the history of recipes way back into antiquity, certainly as far back into recorded history as the early Egyptians, and potentially, even further back. Having said that, sadly, these old cook books were just simple hieroglyphic recipes for meal preparation.
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We hope you enjoy this Potato Filling recipe.
