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6 lb Chef’s Potatoes
3 Onions; Processed, strained
3 c All-purpose flour
8 Egg yolk
3 tb Kosher salt
2 tb Black pepper
From: elayne@usa.pipeline.com (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,
Yields
24 Servings
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