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V-PPUFFS.1
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1990-04-15
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POTATO PUFFS
400
8
I%3/4, cup, water
I%1/4, cup, margarine
I%1, tsp, onion, minced
I%1/8, tsp, salt
I%1/2, cup, instant potatoes, dry
I%1/4, cup, flour
I%2, med, eggs
I%2, cups, sour cream, (served with)
I%1, cup, chives, chopped, (served with)
I%
I%
R% Preheat oven to 400 degrees. Heat water, margarine, onion, and
R%salt to a rolling boil in a 1 1/2 quart saucepan. Stir in potatoes
R%and flour. Stir vigorously over low heat just until the mixture
R%forms a ball (about 1 minute). Remove from heat and beat in eggs
R%until smooth. Drop by heaping teaspoonsful onto an ungreased cookie
R%sheet.
R%
R% Cook until puffed and golden (about 30 minutes).
R%
R% These can be served immediately or cool-covered and refrigerated
R%for no longer than 2 days.
R%
R% Ready for serving: Sour cream and chives (may use green onions).
R%
R%
Q%
Q%
U%To serve when stored -- about 15 minutes before serving heat puffs
U%uncovered on an ungreased cookie sheet at 425 degree oven until hot
U%(about 10 minutes). Serve with sour cream and chives ( or onions ).
U%
U%
T% 1670.6 32.6 66.5 346.4 170.1 1319.6
S% 208.8 4.0 8.3 43.3 21.2 164.9