New Potatoes Rissole Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Potatoes, small new
1 cup: Milk,
Water, boiling
3/4 tsp: Salt,
1 tsp: Salt,
pn Black pepper,
1/4 cup: Butter (or marg.), divided
Parsley, fresh
2 tbsp: Flour, all-purpose
Directions:
Wash potatoes; pare or, if desired, cook in the jackets. Place in
saucepan with 1" boiling water and 1 teaspoon salt. Cover and bring
to the boiling point. Boil until partially tender, 10 to 15 minutes;
drain. Place potatoes in a shallow pan and dot with 2 tablespoons
butter. Bake, uncovered, at 425 degrees for 15 minutes or until
tender, turning once.
Melt the remaining butter in a small saucepan; blend in the flour, and
gradually stir in milk. Cook over medium heat, stirring constantly,
until mixture thickens. Add 3/4 teaspoon salt and pepper. Pour
sauce over potatoes. Garnish with parsley.
SOURCE: Southern Living Magazine, sometime in 1973. Typed for you by
Nancy Coleman. Converted by MMCONV vers. 1.00
Submitted By BARRY WEINSTEIN On 01-14-95
Source from luhu.jp
saucepan with 1" boiling water and 1 teaspoon salt. Cover and bring
to the boiling point. Boil until partially tender, 10 to 15 minutes;
drain. Place potatoes in a shallow pan and dot with 2 tablespoons
butter. Bake, uncovered, at 425 degrees for 15 minutes or until
tender, turning once.
Melt the remaining butter in a small saucepan; blend in the flour, and
gradually stir in milk. Cook over medium heat, stirring constantly,
until mixture thickens. Add 3/4 teaspoon salt and pepper. Pour
sauce over potatoes. Garnish with parsley.
SOURCE: Southern Living Magazine, sometime in 1973. Typed for you by
Nancy Coleman. Converted by MMCONV vers. 1.00
Submitted By BARRY WEINSTEIN On 01-14-95
Source from luhu.jp