"If the Amish
make it, you'll find it at Amish Pleasures."
Potato and Bread Stuffing
| Put the
water in a 1-quart saucepan and bring to a boil. Add the celery, onion,
salt, pepper, parsley, and saffron. Boil approximately 7 minutes until
the celery is clear. Lightly mix the celery mixture with the potatoes,
beaten egg, bread crumbs, and milk in a large bowl. If used as a side
dish, bake in a preheated 350° F. oven for 30 minutes.
½ cup chopped celery with leaves
¼ cup chopped onion
1 teaspoon salt
¼ teaspoon ground pepper
1 tablespoon chopped parsley
* Pinch saffron
2 cups mashed potatoes
3 eggs, lightly beaten
2 cups fresh bread cubes
1 cup milk
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The recipe above appears in:
|Betty Groffs newly revised and illustrated
Country Goodness Cookbook is a virtual cornucopia of family recipes and
home-spun anecdotes. This 326 page soft-cover edition has seasonal
menus, common sense cooking, and microwave ideas. As an added bonus this
book is autographed by the author.
Betty Groffs Country Goodness Cookbook
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