Yield: 24 Servings
|6 pounds||Chef's Potatoes|
|3||Onions; Processed, strained|
|3 cups||All-purpose flour|
|3 tablespoons||Kosher salt|
|2 tablespoons||Black pepper|
From: elayne@... (Elayne Cohen) Date: Wed, 17 Jul 1996 21:55:39 GMT Peel, cube, and simmer potatoes (or steam) until tender. Run through food mill. Combine with remaining ingredients. Spread on 2 oiled sheet pans.
Bake until golden brown. Portion into 3 squares. Package 2 to a portion.
Freeze some for future use.
JEWISH-FOOD digest 262
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .