Creamed Potatoes
4 pounds | 11⁄2 teaspoons salt |
about 15 medium | 1⁄4 teaspoon pepper |
3 cups | 4 tablespoons butter, melted |
3 tablespoons finely minced onion |
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Scrub the potatoes but do not peel. Place in a large pot and cover with water. Bring to boil then reduce heat and simmer for 45 minutes or until done. Refrigerate overnight. Using slicer/shredder disc, shredding side up, grate the potatoes. It is not necessary to peel them. Place grated potatoes, half’n’half, onion, salt, and pepper in a large bowl and stir to mix. Put butter in a
Sweet Potato Pudding
1 to 11⁄4 lb. sweet potatoes, scrubbed | 1 cup milk | |
| but not peeled, and cut to fit food | 1 egg |
| chute (3 cups grated) | 1⁄4 cup butter |
1⁄2 | cup sugar | 1 teaspoon vanilla |
1⁄4 | cup maple syrup |
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Using slicer/shredder disc, shredding side up, grate sweet potatoes. Remove from work bowl and place in medium mixing bowl. Set aside. Using
Vegetable Lasagna
8 ounces
1 medium onion, peeled, cut into chunks
4 garlic cloves
1 teaspoon vegetable oil
2 zucchini, approximately 6 inches each, cut into chunks
2 ounces Parmesan cheese, cut into
3⁄4 cup skim milk ricotta cheese
1⁄2 cup light sour cream
1egg
2teaspoons dried Italian seasoning
26ounce can spaghetti sauce
6lasagna noodles, cooked
Using slicer/shredder disc, shredding side up, shred mozzarella. Place in a small bowl and set aside. Using
12