Pratie Oaten
Submitted by:
Merribuck |
3 large potatoes
1 1/2 teaspoons salt |
1 cup rolled oats
1/2 cup unsalted butter, melted plus 2 tablespoons butter for
frying |
| Place
potatoes in a bowl and wash under cold, running water until
water runs clear. Place in a medium saucepan with 1/2 teaspoon
of the salt. Add enough water to generously cover. Bring to a
boil, reduce to a simmer, and cook, uncovered, until soft, about
15 minutes. While potatoes are warm, mash with a fork or in a
food mill. Let potatoes cool a little, then mix in the oats to
make a soft dough. Add the butter and remaining 1 teaspoon salt
and mix well. Roll dough to 1-inch thickness and cut out 3-inch
biscuits with a round cutter. Heat 1 tablespoon butter in a
large skillet. Add half of the potato and oatmeal "cakes" and
fry until light brown on both sides, about 2 minutes per side.
Repeat with remaining cakes, adding more butter to skillet if
necessary. Serve warm. |
Cream of Celery Soup
Submitted by:
Praying Bear |
1/4 cup sliced green
onions
1/4 cup chopped onions
1 1/2 cups chopped celery and leaves
1 1/2 tablespoons butter or margarine, melted
1 1/2 cups water
1 cup chicken broth |
1 medium potato, peeled
and diced (1 cup)
4 1/2 ounces Brie cheese
1 cup milk
1/2 teaspoon salt
1/2 teaspoon white pepper
1 pinch dried marjoram |
|
Saute onons and celery in
butter in a Dutch oven until tender. Add water, broth and potato.
Cover and cook over low heat 15 minutes or until potato is
tender. Pour half of soup mixture into container of an electric
blender and process until smooth. Repeat procedure with
remaining mixture, returning pureed mixture to Dutch oven.
Remove skin from Brie. Add Brie, milk, and remaining ingredients
to Dutch oven. Cook over medium heat, stirring constantly, until
cheese melts and soup is thoroughly heated. |
Title
Submitted by: |
| Ingredients |
Ingredients |
| Instructions |
To submit your favorite recipes to be included in the
Garden of Friendship Recipe Book, please email them to Barbiel
 
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