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are Potato Yeast Rolls,
Chocolate Potato Cake
with Potato Fudge Frosting,
French Fried Potato
Cheese Sticks and broccoli,
Marinated Potato Slices
with a serve-yoursel salad,
and Festive Meat Loaf
with Duchess Potatoes.
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Family Weekly Cookbook MELANIE DE PROFT, Food Editor
Festive Meat Loaf
" TO PREPARE: 20 MIN. TO BAKE: ABOUT 1 HR.
2 Hm. ground round steak
1 lb. ground pork
1 cup Instant mashed potatoes
2 eggs, beaten
Vi cup milk
1 cup line dry bread crumbs
2 teaspoons sail
teaspoon black pepper
1 teaspoon Accent
1 teaspoon brown sugar
H teaspoon ground nutmeg
M teaspoon ground allspice
M teaspoon ground cloves
M teaspoon ground ginger
' 1. Lightly mix together in a large bowl the meats,
potato, and a mixture of the eggs and milk.
2. Stir remaining ingredients together to distrib
ute spices evenly and combine with meat mixture,
blending well with a fork. Press mixture lightly
into a greased 2-qt. mold.
3. Bake at 350F for about 1 hr., or until meat is
done. Remove from oven and allow meat to stand
in mold about 5 min. to absorb juices. Unmold
onto a heat-resistant serving platter or a plank.
Garnish with Duchess Potatoes, if desired.
' ' 8 to JO servinga
Duchess Potatoes
Prepare 4 cups of instant mashed potatoes ac
cording to package directions. Add 2 egg yolks
and whip well with a fork. Force mixture through
a No. 7 star pastry tube forming rosettes and a
border to garnish Festive Meat Loaf. (See photo.)
Brush potato with melted butter and set in a
450F oven about 10 min., or until lightly browned.
French Fried Potato Cheese Sticks
to prepare: IS min. to deep fry: about 3 min.
Hydrogenated vegetable shortening, lard,
or cooking oil for deep frying
2H cups milk
1 cup dry instant mashed potatoes
2 'M yolks, slightly beaten
1 cup grated Cheddar cheese
H teaspoon Accent
1. Start heating the fat to 365F.
2. Heat milk just to boiling; remove from heat and
quickly stir in dry potatoes. Beat until smooth
and thick. Blending thoroughly after each addi
tion, add egg yolks, cheese, and Accent.
3. Turn mixture onto a lightly floured surface and
roll into a 14x4-in. rectangle. Cut into 4xV4-in.
strips.
4. Drop sticks a few at a time into the hot fat and
deep fry about 3 min., turning occasionally, until
golden brown on all sides. Be sure that fat is at
365 "F before each batch is deep fried. Remove
sticks with slotted spoon and drain over fat for a
few seconds before removing to absorbent paper.
Sprinkle with salt and serve. 28 sticks
Potato Yeast Rolls
ooootos mump
TO PREPARE! 1 HR. TO BAKE: 15-20 MIN.
(allow time for rising)
Vi cup warm water (110'F to 115'F
1 pkg. active dry yeast
H cup butter or margarine
enp sugar
2 eggs
' 1 enp instant mashed potatoes, prepared
according to pkg. directions and cooled
1 teaspoon salt
1 cup milk, scalded
5 to 5V& cups sifted flour
1. Soften yeast in warm water; let stand 5 to 10
min.
2. Cream butter until softened; add sugar gradu
ally, beating well after each addition. Add eggs,
one at a time, and beat well after each addition;
beat mixture until light and fluffy.
3. Mix mashed potato, salt, and milk together;
add gradually to creamed mixture, beating until
thoroughly blended. Beat In 1 cup of the flour.
4. Stir softened yeast and beat into potato mixture.-
Beat in enough of the flour to-make et soft
dough. Turn dough onto floured surface (using
some of remaining flour) and knead dough until
smooth and satiny.
5. Form dough into a ball and put into a greased
large bowl. Turn dough to bring greased surface
to top. Cover with waxed paper and a towel. Allow
to stand in a warm place (about 80F) until dough
is doubled (about 1 hr.).
6. Punch down dough and turn it onto a lightly
floured surface. Cover and allow dough to rest
5 to 10 min. Then shape into rolls bow knot,
cloverleaf, figure eight, crescent, snail, Parker
house, or a variety of shapes.
7. Place rolls about 1 in. apart on greased baking
sheets; brush with melted butter or margarine
and, if desired, sprinkle with poppy, dill, or celery
. seed. Let rise again until light (about 30 min.).
8. Bake at 425F 15 to 20 min., or until lightly
browned. About 3Vi doz. rolls
. Marinated Potato Slices
to prepare: 20 min. to marinate: 2-3 hrs.
Instant sliced potatoes
cup salad oil
Vk cup wine vinegar
teaspoon salt
V teaspoon black pepper
H teaspoon dry mustard
W teaspoon basil, crushed
1 teaspoon finely chopped onion
1 teaspoon finely chopped pimiento
teaspoon chopped parsley
1. Prepare 4 servings of the potatoes according to
package directions; drain well and put into a bowL
2. Combine remaining ingredients in a screw-top
jar. Cover and shake well.
3. Pour marinade over the potatoes, cover, and
marinate in refrigerator 2 to 3 hrs.
4. To serve, drain potatoes, reserving marinade,
and arrange on a chilled plate with salad greens,
cooked shrimp, sliced tomatoes, and sliced cu
cumbers. Spoon the reserved marinade over entire
salad. 8 to 10 servings
is
family Wokly, March 19. ml