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Please choose from the
following selection of recipes:
All recipes are courtesy of The American
Cooking Guild Collector Series, Boynton Beach, Florida.
Crispy Tortilla
Melts
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Gooey, crispy and fired up with chilies. No one leaves this platter alone
until its empty.
Oil for frying
4
flour tortillas, 8- inch diameter
1/8 to ¼ teaspoon salt
1
cup Monterey Jack cheese, grated
2/3 cup Cheddar cheese, grated
½
cup chopped, canned green chilies, drained
2/3 cup chopped onion
Preheat oven to 375 degrees.
Heat ¼ - inch of oil in a 9 or 10-inch skillet to 250 degrees. Fry
tortillas quickly (30 to 60 seconds per side) until pale gold. Prick
puffed spots with a fork as they fry to keep them as flat as possible.
Drain on paper towels. Sprinkle with salt.
Place two tortillas on a cookie sheet. Sprinkle each with half of each
cheese, half the chilies and half the onions, covering the entire surface.
Top with the remaining tortillas and press down lightly.
Bake at 375 degrees for 8 to 10 minutes or until the cheese begins to ooze
and is melted and gooey. Watch carefully as you approach the 8-minute
mark. Remove from the oven, cut in wedges: 6 or 8 per round.
Serve immediately while still crispy and hot. Provide plenty of napkins.
Yield: 12 to 16 wedges.
All recipes are
courtesy of The American Cooking Guild Collector Series, Boynton
Beach, Florida.
Ellen’s Broiled
Oysters
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¼
cup chili sauce
1
tablespoon bottled horseradish
1
tablespoon seasoned dry breadcrumbs
1
pint small to medium oysters, well drained
2
tablespoons minced onion
6
to 8 slices bacon, cut in 1- inch squares
In a small bowl mix chili sauce, horseradish and bread crumbs.
Place oysters in a shallow pan or dish that can go under the broiler. Put
a little onion on each oyster, then a little of the sauce mixture. Top
with a bacon square and run them under the broiler, about 4 inches from
the heat, until the bacon is crisp; 4 to 5 minutes. Watch them carefully.
Serve hot and provide small plates and forks.
Note: Big oysters are dreadful for this. No matter how long they broil,
they emerge wet and disagreeable.
Yield: 4 to 6 servings
All recipes are
courtesy of The American Cooking Guild Collector Series, Boynton
Beach, Florida.
Two-Minute
Elegant Pate
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This tastes like the expensive French pate de foie gras- rich, luscious
and heavenly. You can serve it with pride to your most discerning friends.
1
cup butter, slightly softened
1
can (4 ounces) liver pate
2
to 3 grinds of black pepper
2
tablespoons brandy
Using an electric mixer or food processor, cream butter until fluffy. Beat
in pate, pepper and brandy. Chill if you have time. If not, just put it in
pretty bowl and serve with French or Italian bread or with melba toast.
Yield: 6 to 8 servings
All recipes are
courtesy of The American Cooking Guild Collector Series, Boynton
Beach, Florida.
Breakfast/Brunch
Poached Eggs with Lemon
Butter Chive Sauce
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This is an easy way to prepare a gourmet breakfast.
4
eggs
1
tablespoon vinegar
1/3 cup butter
2
tablespoons finely chopped fresh chives
1
tablespoon lemon juice
½
teaspoon salt
¼
teaspoon black pepper
2
English muffins, halved and toasted
Poach the eggs for 3 to 4 minutes in simmering water to which the vinegar
has been added.
For the sauce, melt the butter in a small saucepan, add the chives lemon
juice, salt and pepper and beat thoroughly.
When the eggs are just set, remove them from the pan with a slotted spoon
and drain on paper towels.
To serve, place a poached egg on a toasted English muffin half and pour
over a top.
Yield: 2 to 4 servings.
All recipes are
courtesy of The American Cooking Guild Collector Series, Boynton
Beach, Florida.
Buckwheat,
Banana, and Coconut Pancakes with Mango Sauce
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Mangoes are becoming more available, so this recipe makes a nice addition
to your pancake repertoire.
2
very ripe bananas
1
½ teaspoons fresh lemon juice
1
cup milk (add more for thinner pancakes)
2
egg yolks
3
tablespoons butter, melted
1
¼ cups buckwheat flour
2
tablespoons sugar
2
teaspoons baking powder
¼
salt
2/3 cup shredded coconut, toasted, for garnish Mango Sauce (recipe below)
Place the bananas and lemon juice in a blender. Add the milk, egg yolks,
and butter and blend. In a separate bowl, sift together the flour, sugar,
baking powder, and salt. Add the banana mixture to the bowl and combine.
Drop batter onto a heated, greased griddle using a ¼ cup measure to form
pancakes. Serve the pancakes with warm Mango coconut sauce, garnished with
coconut.
Yield: 12 4 – inch pancakes.
Mango Sauce
Peel the mango and cut the flesh into pieces from the fibrous pit, being
careful not to include any fibers with the fruit. Process the ingredients
in a blender until smooth and simmer in a saucepan over low heat until
syrupy.
All recipes are
courtesy of The American Cooking Guild Collector Series, Boynton
Beach, Florida.
Vegetable Breakfast
Quiche
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One way to ensure getting your daily dose of five fruits and vegetables is
to eat three of them for breakfast in this vegetarian staple.
1
tablespoon vegetable oil
1
cup chopped onion
¼
cup diced carrot
½
cup small broccoli florets
½
cup chopped ham
1
cup shredded cheddar cheese
4
eggs
2
½ tablespoons butter, melted
½
cup flour
½
cup cheddar cheese, shredded
Preheat the over to 350 degrees. Heat the oil in a medium skillet and
sauté the onions in the oil over low heat until they are soft but not
brown. Set aside. In a steamer set over boiling water, steam the carrots
for 8- 10 minutes, or until tender. Remove the carrots and in the same
steamer, cook the broccoli for 5 to 7 minutes, or until tender. Mix the
onion vegetables, ham and ½ cup of the cheese and spread in an oiled 8”
quiche dish. In a blender, mix together the eggs, butter, and flour. Pour
the mixture over the vegetables and sprinkle the remaining cheese over the
top. Bake the quiche for 40 minutes or until it is set.
Yield: 6 servings
All recipes are
courtesy of The American Cooking Guild Collector Series, Boynton
Beach, Florida.
Desserts
Chocodamia Coconut
Delights
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Designed for chocoholics who are seeking to expand their horizons, this
exotic specialty boasts a flavor full of richness and intrigue.
1
cup butter
1
½ cups granulated sugar
2
eggs
1
teaspoon vanilla extract
2
cups flour
2/3 cup Hershey’s cocoa
2
teaspoons baking powder
1
teaspoon baking soda
½
teaspoon salt
1
cup coarsely chopped macadamia nuts
¾
cup shredded coconut
Preheat over to 350 degrees.
In a large bowl, cream butter, sugar, eggs, and vanilla until light. Sift
together flour, cocoa, baking powder, baking soda and salt. Add to creamed
mixture and mix well. Stir in chopped macadamia nuts and coconut.
Drop by teaspoonfuls onto ungreased cookie sheets. Bake for 8-10 minutes.
Remove cookies to wire rack to cool completely.
All recipes are
courtesy of The American Cooking Guild Collector Series, Boynton
Beach, Florida.
Oatmeal Chip
Cookies
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1
cup uncooked quick- cooking oats
¾
cup all purpose flour
½
cup packed brown sugar
½
teaspoon salt
½
teaspoon vanilla extract
½
cup shortening
¼
cup granulated sugar
1
egg
½
teaspoon baking soda
½
cup chopped walnuts
1
cup mini chocolate chips
Preheat oven to 375 degrees.
In a large bowl, with mixer at medium speed, beat all ingredients except
walnuts and chips until well mixed, occasionally scraping the bowl. Stir
in walnuts and chocolate chips.
Drop by teaspoonfuls, 1 inch apart, onto greased cookie sheets. Bake for
12 minutes or until lightly browned.
Immediately remove cookies to wire racks and let cool.
Yield: 3 dozen
All recipes are
courtesy of The American Cooking Guild Collector Series, Boynton
Beach, Florida.
Country Apple
Pie
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Pastry for two 9” crusts
6
cups thinly sliced, peeled, cored tart apples
¾
cup sugar
2
tablespoons all- purpose flour
½
teaspoon nutmeg
¼
teaspoon salt
2
tablespoons butter
2
tablespoons lemon juice
1
egg white
Granulated sugar, as a garnish
Preheat the oven to 400 degrees.
On a lightly floured surface roll out half the dough to a 12” circle. Fit
into a 9” pie plate and trim the overhang to ½”.
In a large bowl toss the apples lightly with sugar, flour, nutmeg and
salt. Spoon the mixture into the pie shell. Dot with butter and sprinkle
the top with granulated sugar.
Bake at 400 degrees for 50 minutes or until the pastry is golden and
juices bubble up in the slits.
Yield: 6 to 8 servings
All recipes are
courtesy of The American Cooking Guild Collector Series, Boynton
Beach, Florida.
Dressings
Diet Day Dressing
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Here’s a lower calorie dressing to liven up one of those I- have-to- lose-
5- pounds salad days. This has a lot more flavor than bottled lower
calorie dressings.
¼
cup plus 1 tablespoon white vinegar
3
tablespoons cornstarch
¾
cup boiling water
1
large egg
2
tablespoon plus 1 teaspoon sugar
1
teaspoon dry mustard
1
teaspoon salt
1/8 teaspoon paprika
½
cup vegetable oil
In a small saucepan, stir vinegar and cornstarch until smooth. Stir in
boiling water. Stirring over medium heat, bring to boil and boil until
thick and shiny. Remove from heat. Set aside and keep hot.
Place egg, sugar, dry mustard, salt, paprika in a blender container. Cover
and blend at low speed until combined. At medium speed, slowly add hot
cornstarch mixture through lid opening, scraping sides of container as
needed. At high speed, very slowly add oil though lid opening, stopping
blender and scraping the sides occasionally. Pour into a container. Cover
and chill.
Keep refrigerated and use within 10 days.
Yield: about 2 cups
All recipes are
courtesy of The American Cooking Guild Collector Series, Boynton
Beach, Florida.
Zippy Tomato
Dressing
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2/3 cup red wine vinegar
2/3 cup water
¼
cup tomato paste
2
tablespoons vegetable oil
2
tablespoons chopped parsley
2
teaspoons sugar
1
teaspoon paprika
1
teaspoon dried basil leaves, crushed
½
teaspoon dried thyme leaves, crushed
½
teaspoon lemon juice
¼
teaspoon pepper
¼
teaspoon garlic powder
1/8 teaspoon salt
Place vinegar, water, tomato paste, oil, green onion, parsley, sugar,
paprika, basil, thyme, lemon juice, pepper, garlic powder and salt in a
blender container.
Cover and blend at medium speed for 1 minute, or until smooth.
Pour into a jar with a tight- fitting lid. Cover and let stand for 30
minutes to develop the flavor.
Shake before using.
Yield: about 1 ½ cups
All recipes are
courtesy of The American Cooking Guild Collector Series, Boynton
Beach, Florida.
Basic
Vinaigrette
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2
to 3 tablespoons vinegar
½
teaspoon dry mustard, optional
½
teaspoon salt, or to taste
Freshly ground pepper, to taste
6
to 8 tablespoons olive oil
In a small bowl, whisk the vinegar, mustard, salt and pepper until salt is
dissolved. Slowly whisk in the oil.
All recipes are
courtesy of The American Cooking Guild Collector Series, Boynton
Beach, Florida.
Fondue
Spicy Chicken Fondue
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Menu
6
chicken breasts, boned, skinned
¼
cup vegetable oil
2
teaspoons paprika
½
teaspoon chili powder
Curry Sauce:
1
medium- size onion, chopped
2
teaspoons curry powder
1
tablespoon all- purpose flour
1
¼ cups milk
2
tablespoons mango chutney
Cut chicken in 3/4 – inch pieces. Mix oil, paprika, and chili powder
together; stir in chicken.
To make Curry Sauce, heat 1 tablespoon vegetable oil in small saucepan,
add onion and cook until soft. Stir in curry powder and cook 2 minutes;
blend in flour.
Gradually stir in milk allowing mixture to slowly come to a boil. Continue
cooking until sauce thickens. Simmer 5 minutes then add chutney and salt
and pepper to taste. Serve hot. Makes 6 servings.
All recipes are
courtesy of The American Cooking Guild Collector Series, Boynton
Beach, Florida.
Cantonese
Chrysanthemum Hotpot
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½
lb beef round steak, fat removed
¾
lb boned chicken breasts, skinned
½
lb peeled prawns
¼
lb Chinese pea pods
1
red bell pepper, cut in strips
¼
mushrooms, halved
1
(8- oz) can bamboo shoots, drained
6
cups chicken broth
2
teaspoons chopped ginger root
2
oz. Dry ramen noodles, broken up
Yellow Bean Sauce:
1
tablespoon soy sauce
2
tablespoons yellow bean sauce
1
tablespoon dry sherry
1
green chili, finely chopped
2
tablespoons water
Slice steak and chicken thinly; arrange these and prawns on 6 individual
plates with the vegetables. Put broth in a medium- size saucepan with
ginger and simmer. Soak egg noodles in warm water 10 minutes, drain and
put in a serving bowl. Combine ingredients for yellow bean sauce; divide
sauce between 6 small dishes.
Pour broth into fondue pot and bring to the burner at the table simmering.
Each person uses a fondue fork or Chinese wire strainer to deep fry pieces
of food in the broth then dips cooked food in the sauce before eating.
When all the meat and vegetables are eaten, add the noodles to the fondue
pot to heat through. Then lade the soup into bowls. Makes 4 to 6 servings.
All recipes are
courtesy of The American Cooking Guild Collector Series, Boynton
Beach, Florida.
Mocha Fondue
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8
oz. semisweet chocolate
1
tablespoon instant coffee granules
2/3 cup whipping cream
3
tablespoons Tia Maria
Nutty Meringues:
2
egg whites
½
cup sugar
2
oz. flaked almonds, lightly toasted
To Serve:
Selection of fresh fruit
To make Nutty Meringues, preheat oven to 225 F (105 C). Line two baking
sheets with waxed paper. Beat egg whites until stiff; fold in half of
sugar and beat again until stiff. Fold in remaining sugar.
Place teaspoonfuls of mixture on prepared baking sheets, insert a few
almonds in each, and bake 1 ½ to 2 hours or until dry and crisp. At the
end of the baking time, turn off over, leaving meringues inside to cool.
When cooled, peel meringues off paper. Makes about 2 ½ dozen meringues.
To make Mocha Fondue, break up chocolate and place in fondue pot. Add
coffee granules and whipping cream and heat slowly until melted, stirring
constantly. Stir in Tia Maria and beat until smooth. Place over burner at
the table and serve with Nutty Meringues and fruit. Makes about 6
servings.
All recipes are
courtesy of The American Cooking Guild Collector Series, Boynton
Beach, Florida.
Hors d’Oeuvres
Crab Cakes
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Menu
1
pound crabmeat, shell removed
¼
teaspoon seafood seasoning
½
teaspoon Worcestershire sauce
½
cup mayonnaise
1/3 cup of cracker crumbs
Oil, for frying
Combine the crab, seasoning, Worcestershire, mayonnaise and cracker
crumbs. Form into small cakes, 1.2” in diameter. Fry in hot oil until
golden brown. Serve hot with tartar sauce and cocktail sauce.
Yield: 30 pieces
All recipes are
courtesy of The American Cooking Guild Collector Series, Boynton
Beach, Florida.
Swedish
Meatballs
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½
cup fine, dry bread crumbs
1
cup light cream, warm
½
pound ground beef
½
pound ground veal
½
pound ground pork
2
egg yolks, slightly beaten
2
tablespoons finely chopped onion
1
teaspoon salt
¼
teaspoon pepper
½
teaspoon sugar
3
tablespoons butter
Soak bread crumbs in warmed cream for 5 minutes. Add meat and mix well.
Add egg yolks, onion, salt, pepper and sugar, mixing thoroughly until
smooth, Shape into 1” balls, using two spoons dipped in cold water. Fry
meatballs in butter until evenly browned, shaking pan continuously to keep
balls round. Drain, and then transfer to warming plate or chafing dish.
Serve with desired sauces.
Yield: about 75 meatballs.
All recipes are
courtesy of The American Cooking Guild Collector Series, Boynton
Beach, Florida.
Florentine Dip
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1
round loaf pumpernickel or rye bread, unsliced
1
cup sour cream
1
cup mayonnaise
¼
cup grated parmesan cheese
1
package dried vegetable soup mix
1
package frozen chopped spinach, defrosted and squeezed dry or 1 cup fresh
spinach, chopped
3
green onions
1
can water chestnuts, chopped
Hollow out center of bread, leaving 1” shell. Cut bread into cubes for
dipping. Combine remaining ingredients and refrigerate overnight. Fill
bread shell with sour cream mixture and use bread cubes for dipping, with
toothpicks. Fresh vegetables may be used to dipping.
Yield: 5 cups
All recipes are
courtesy of The American Cooking Guild Collector Series, Boynton
Beach, Florida.
Main Dish/Entrée
Lemon Chicken Sauté
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4
chicken breast halves, skinned, boned
½-1 teaspoon freshly ground black pepper
½-1 teaspoon kosher salt
2-4 tablespoons unsalted butter
2
lemons, juiced
1-2 tablespoons chopped fresh tarragon, thyme, or rosemary
Preheat oven to 225 degrees and warm a platter. Cut several shallow
slashes into thick end of breast so it will flatten more easily. Pound
chicken ¼ inch thick between dampened plastic wrap. Season one side of
each breast with a pinch of salt and pepper.
In a heavy wide- mouthed skillet, melt 2 tablespoons butter on high heat.
Sauté 2 breasts seasoned side down for 1 minute, shaking pan to loosen
chicken. Season top chicken with pepper and salt, turn and sauté 1 to 2
minutes more until lightly browned and firm to the touch. Pour the juice
of 1 lemon over chicken while shaking pan for 20 seconds. Place chicken on
warm platter and pour pan juices on top. Keep warm.
Add 1 to 2 tablespoons butter to the pan and sauté remaining chicken,
finishing with lemon juice. Just before serving, sprinkle fresh herbs over
chicken on platter.
Serve with baked potatoes and steamed broccoli.
Yield: 4 servings
All recipes are
courtesy of The American Cooking Guild Collector Series, Boynton
Beach, Florida.
Hibachi Salmon
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1
salmon steak per serving
½
stick of butter per 2 servings garlic powder to taste
Melt the butter in a small saucepan and add the garlic powder according to
your taste
(Start with about ½ teaspoon). Grill the salmon steaks over charcoal fire,
basting regularly with the garlic butter. Turn the steak several times,
the way you cook a hamburger, until each side is slightly charred.
All recipes are
courtesy of The American Cooking Guild Collector Series, Boynton
Beach, Florida.
Pot Roast of
Beef
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6
potatoes, peeled and sliced
6
carrots, peeled and sliced
2
onions, peeled and sliced
2
ribs of celery with tops, sliced
3
lb beef chuck arm roast
Pepper; to taste
½
cup beef stock
Put vegetables in crockpot. Season meat with pepper and place in pot. Add
beef to stock. Cover and cook on Low 10- 12 hours or on High 4 to 5 hours.
Remove meat and vegetables.
Serves 6
All recipes are
courtesy of The American Cooking Guild Collector Series, Boynton
Beach, Florida.
Salads
Mexican Chicken Salad
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Menu
This salad is also good with the Zippy Tomato Dressing (see dressings)
Vegetable oil
4
flour tortillas, 10 inches in diameter
1
medium avocado, mashed (1 cup)
½
teaspoon lemon juice
1
can (16 ounces) refried beans
2
cups shredded lettuce
2
small tomatoes, chopped (1 ½ cups)
1
can (4 ounces) chopped green chilies, drained
2
cups shredded cooked chicken
1
cup shredded sharp Cheddar cheese
Salsa
Sour cream
Cilantro leaves
In a 12- inch skillet over medium heat, heat ½ inch vegetable oil to 350
degrees. Place on tortilla in the oil and fry until softened. Using tongs,
turn over the tortilla and fry until bottom is golden brown, about 1
minute. Turn over again and fry until second side is golden brown. Remove
tortilla from skillet and drain on paper towels. Using the same method,
fry the remaining tortillas.
In a small bowl, sprinkle the mashed avocado with lemon juice. Stir until
blended. Set aside.
To assemble, place one fried tortilla on each plate. On each tortilla,
layer the refried beans, shredded lettuce, chopped tomatoes, chopped green
chilies, shredded chicken and shredded cheese. Top each tortilla with
mashed avocado.
To serve, top each tortilla with salsa and sour cream. Garnish with
cilantro.
Yield: 4 servings
All recipes are
courtesy of The American Cooking Guild Collector Series, Boynton
Beach, Florida.
Caesar Salad
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For a special treat, top the salad with sliced grilled chicken breasts or
large cooked shrimp.
1/3 cup olive oil
1/3 cup vegetable oil
Juice of 1 large lemon
8
anchovy fillets, minced
1
large clove garlic, minced
1
teaspoon Worcestershire sauce, optional
½
teaspoon salt
¼
teaspoon pepper
¼
teaspoon dry mustard
2
medium heads romaine lettuce
¼
cup grated Parmesan cheese
¼
cup grated Romano cheese
1
cup garlic- seasoned croutons
One or two hours before serving: In a small bowl combine the olive oil,
vegetable oil, lemon juice, anchovies, garlic, Worcestershire sauce, salt,
pepper, and dry mustard. Cover and let stand at room temperature.
Tear romaine into bite- size pieces (You will need 8 to 10 cups). Place
greens in a large salad bowl; cover and chill.
In a small bowl, combine the Parmesan and Romano cheeses; set aside.
To serve, pour the dressing over the romaine. Toss well. Add cheese
mixture and croutons, tossing lightly.
Yield: 8 servings
All recipes are
courtesy of The American Cooking Guild Collector Series, Boynton
Beach, Florida.
Yogurt Ambrosia
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This creamy medley of fruits will be popular with both children and
adults.
2
cups small curd cottage cheese
1
cup lemon yogurt
1
package (3 ounces) lemon gelatin
2
cups miniature marshmallows
2
cans (11 ounces each) mandarin oranges, drained
1
can (15 ¼ ounces) pineapple tidbits in juice, drained
1
cup halved seedless red grapes
1
cup flaked coconut, divided
In a medium bowl, stir cottage cheese and yogurt until blended. Sprinkle
gelatin over mixture; stir until well mixed.
Stir in marshmallows, oranges, pineapple, grapes, and ½ cup of the
coconut. Cover and chill at least 4 hours or up to 24 hours.
To serve, stir ambrosia gently. Sprinkle with remaining coconut.
Yield: 16 (1/2 cup) servings
All recipes are
courtesy of The American Cooking Guild Collector Series, Boynton
Beach, Florida.
Side Dishes
Artichoke Stuffed with
Asparagus
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8
large artichokes
2
tablespoons lemon juice
1
½ pounds fresh asparagus
2
tablespoons butter
2
tablespoons cream
1
teaspoon lemon juice
Salt, to taste
Freshly ground pepper, to taste
Big dash of Tabasco
Remove stems from artichokes. Trim the tips of the leaves with scissors.
Cut artichokes about ¾ of the way through, starting at the top, so the
choke is exposed.
Place artichokes in boiling water with 2 tablespoons of lemon juice. Cover
and simmer about 30- 45 minutes. Drain well. Cook asparagus in boiling
salted water until tender. Drain well and place in blender or food
processor and begin to puree. Add butter, cream, 1 teaspoon lemon juice,
salt, pepper and Tabasco. Puree thoroughly. Place in a small pan and heat
until hot.
Preheat oven to 350 degrees.
Remove choke from artichokes, leaving bottom exposed, and fill with puree,
mounding with a spoon. Arrange filled artichokes in oven- proof casserole,
and heat in oven for 5 minutes, until warm.
Serves 8
All recipes are
courtesy of The American Cooking Guild Collector Series, Boynton
Beach, Florida.
Japanese
Cucumber- Shrimp
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1
large cucumber
½
teaspoon salt
3
tablespoons white wine vinegar
2
tablespoons sugar
1
teaspoon peeled and thinly sliced fresh ginger root
¼
cup finely chopped cooked shrimp
Peel cucumber and cut in half lengthwise. Scrape out and discard seeds.
Cut cucumber into think slices. Place slices in a bowl, sprinkle with ¼
teaspoon salt, toss and let sit 30 minutes.
Prepare dressing by combining vinegar, sugar, and ¼ teaspoon salt. Stir
until dry ingredients are dissolved.
Drain cucumber, pressing the slices to release all their liquid. Add
sliced ginger root and pour dressing over all. Toss to mix well.
Serve garnished with chopped shrimp.
All recipes are
courtesy of The American Cooking Guild Collector Series, Boynton
Beach, Florida.
Twice- Baked
Potatoes
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4
medium baking potatoes (about 1 ½ lbs)
2
tablespoons butter or margarine, softened
½
teaspoon salt,
Dash of pepper
½
cup warm milk
Paprika or additional butter, as garnish
Bake potatoes. Slice off the top ¼ inch of each potato. Discard top.
Carefully spoon out center pulp, leaving about ½ inch shell.
Place pulp in a medium bowl and mash until smooth. Stir in butter, salt
and pepper and enough milk to moisten. Beat until light and fluffy.
Mound into shells. Place on an ungreased baking sheet. Sprinkle with
paprika or dot with additional butter if desired.
Bake in a preheated 375 degree oven for 15 minutes to 20 minutes or until
heated through.
Yield: 4 servings
All recipes are
courtesy of The American Cooking Guild Collector Series, Boynton
Beach, Florida. |
