|The Great Potato Book|
|by Thomas Hughes|
Discusses many aspects of the nutritious, delicious, versatile potato--its history, usefulness, and folklore, with games, jokes, and rhymes.
1 - 10 of 133 for scald potatoes
In a saucepan, scald milk, heating until ... the cold mashed potatoes. Set aside ... yeast in warm potato water with 1 ... rolls) in a preheated 350°F oven.
For shortening, use a combination of shortening with some or all butter for best flavor. Dissolve yeast in lukewarm milk with a pinch of sugar and ...
Preheat oven to ... casserole dish. Parboil potato slices over medium ... multiple layers of potatoes, onion slices, ... and omit the chives and paprika!
Grate potatoes and onion; drain ... baking pan. Place in 400 degree oven for 15 minutes. Lower heat to 375 degrees and bake for 45 minutes or until done.
Line a greased casserole with mashed potatoes. Melt butter, ... top with bread crumbs and bake in moderate oven (350 degrees) 20 to 30 minutes. Serves 4.
Soften active dry yeast in warm water. Combine potatoes, shortening, sugar, ... brown. Butter top of buns while hot from oven. Can freeze - warm up in foil.
Arrange half of the potatoes in a 1 ... and microwave on high for 11-12 minutes. Turn dish after 5 1/2 minutes. Let stand, covered, 5 minutes. Serve hot.
Soften yeast in ... salt, and mashed potatoes to hot milk; ... 15 minutes. This dough will keep in refrigerator for days. Yields about 2 1/2 dozen rolls.
Put potatoes and onions in ... Bring to boil. Cover and cook gently 20 minutes. Mash to pulp in the water. Add milk and season to taste with salt and pepper.
Place a layer of sliced raw potatoes in a buttered ... to 325 degrees for 1 hour. Uncover and bake 10-15 minutes longer or until top is slightly browned.
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