POTATO FILLING, PENNSYLVANIA DUTCH STYLE

By á-30256

Ingredients

• 5 pounds Idaho potatoes
• 2 tablespoons cooking oil
• 1 cup diced celery
• 1-1/2 cups diced onions
• Salt and pepper
• 2 sticks (1 cup) butter or margarine, divided
• 3/4 cup fresh parsley (or dried parsley flakes)
• 1-1/4 teaspoons celery salt, or to taste
• 4 large eggs
• 3 cups dry cubed bread
• 1/2 to 1 cup milk, or enough to moisten bread cubes

Preparation

Step 1

Cook potatoes with salt until tender. Sauté celery and onions with 1/2 teaspoon salt and 1/4 teaspoon pepper in 2 tablespoons oil until tender and slightly browned. Push to one side of the pan; add 1/2 stick of the butter and soak parsley in butter, then mix with celery and onions.

Drain potatoes; put in large enough container to hold all ingredients. Add the remaining 1-1/2 sticks butter, 1 teaspoon salt, 1/2 teaspoon pepper and 1-1/4 teaspoons celery salt. Mix with electric beater. Add eggs and mix thoroughly. Add celery and onion mixture and mix. In the same pan used for the celery and onion mixture, soak bread cubes in 1/2 cup milk to just to moisten, adding more if needed, and heat. Add to potatoes and mix. (If mixture is too thick, add more milk. Add dry bread cubes if too thin. Also use more or less of seasoning to taste.)

Put in greased baking dish (or dishes), dot top with butter, and bake at 400° for 1 hour until golden brown