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#3

Roasted Garlic Mashed Potatoes Ingredients                                                    Submitted by: Stephanie Goff 1 2/3 whole bulb of garlic 4 1/2 cups chicken broth 8 1/4 large potatoes, cut into 1- inch pieces 3 tbls. & 1 tsp. chopped chives or green onion tops Directions: Cut off top of garlic bulb. Drizzle with about 2 tbls. broth. Wrap in aluminum foil and bake at 350 degrees F for 1 hour or until softened. Place broth, roasted garlic & potatoes in saucepan. Heat to a boil. Cover and cook over medium heat 10 mins. or until tender. Drain, reserving broth. Mash potatoes with 1 1/4 cups broth, and chives, if desired. Add additional broth, if needed, until desired consistency. Rate this recipe

#2

Deviled Eggs Ingredients:          (5 servings)                   Submitted by: Margaret Sanders 15 hard-cooked eggs 1/4 cup & 1 tbls. mayonnaise 2 1/2 tsp. sugar 2 1/2 tsp. white vinegar 2 1/2 tsp prepared mustard 1 1/4 tsp. salt Paprika   Directions: Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving. Rate this recipe

#1

Potato Dumplings Ingredients:         (10-12 servings)              Submitted by: Marcia  Kammann 6 cups baked potatoes, peeled,cooled and riced 6 eggs 1 tsp. salt 2 cups all-purpose flour 3 slices square sandwich bread 2 tbls. butter   Directions: The day before, boil potatoes with the skins on until tender. Cook enough to make at least 6 cups cold riced potatoes. Peel the potatoes, and rice them. Refrigerate them until needed. Brown 2 to 3 pieces of bread in butter or margarine for croutons. Cut into small pieces, let cool. Combine riced potatoes, 5 or 6 beaten eggs, salt, and flour. Add croutons, and mix together. The mixture should stick together. Too much flour will make them heavy. Form into balls about the size of tennis balls. Drop into boiling water in a large pot. Cover and cook for 10 minutes. Serve immediately. Rate this recipe