Dutch Potatoes |
| Name: |
Ron Johnson |
| Base: |
MacDill AFB |
| Recipe: |
6 large potatoes (not new ones); 1 Large onion, chopped; 3 slices day old bread, cubed; 3 eggs; 3 sprigs parsley; 1 cup (more if needed) warmed milk; 1/4 pound butter; salt and pepper to taste. Peel, cut and cook potatoes as for mashing. Saute onion in 2 talbespoons of butter until golden. Add bread and saute a little longer. Mash potatoes, adding enough warm milk to make fluffy and add half of the butter. Add raw eggs, one at a time, beating into potatoes. Add sauted onion and bread, chopped parsley and seasoning. Place into a buttered pyrex round dish and make little dents in to top. Melt remaining butter and with a teaspoon divide into those dents. Bake at 350 degrees, uncovered, for 35 minutes until golden brown. Serves 6. |
| |
|
|
