Friday, October 21, 2005

Potato Puff Dinner © 1967

A hearty soufflé with a zesty combination of flavors.

Mashed Potato Buds from Betty Crocker
(enough for 4 servings)
1 cup shredded sharp Cheddar cheese
(4 ounces)
1 cup finely chopped cooked chicken or turkey
1 cup shredded carrots (2 to 3)
2 teaspoons chopped chives
Pinch of rosemary leaves, crushed

3 egg yolks, slightly beaten
3 egg whites
1/2 teaspoon salt

Heat oven to 350º. Butter 2-quart casserole. Prepare mashed Potato Buds as directed on package for 4 servings. Stir in cheese, chicken, carrots, chives, rosemary and egg yolks. Beat egg whites and salt until soft peaks form; fold into potato mixture. Pour into prepared casserole; place casserole in pan of hot water (1 inch deep). Bake 50 to 60 minutes or until nicely browned and puffed. 4 to 6 servings.

42 Betty Crocker Hot Potato Ideas


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