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INGREDIENTS: 5 big potatoes, peeled, boiled, and minced or 4 cups mashed potato powder. 2 cups milk 3 cups water 6 tbl butter 1 1/2 tsp salt 1 amount of stuffing (see below) 3 tbl butter 4 tbl bread crumbs METHOD: a) stuffing - 1 1/2 lbs ground lean beef or lamb 1 cup of washed and drained rice 1/4 tsp of allspice, cinnamon, nutmeg, black & white pepper 3 tbl margarine 1 tsp salt 2 tbl of roasted pine nuts 1 cube of chicken flavor with 1 1/2 cups of hot water Heat the margarine in a medium saucepan. Stir in the meat, add all the spice and cook until the meat is roasted. Then add the chicken flavored water and let it boil. At this time, you can add the rice and stir it in with the meat. Lower the heat and cover the pan for 10-15 minutes until tender. Drain all water before serving, then add the roasted pinenuts. b) The Meal - In a medium saucepan, heat milk, water, butter and salt and bring it to a boil, then remove from heat and add the potatoes or mashed potatoes and stir gently to moisten. Grease a medium-size Pyrex and sprinkle with 1 tbl bread crumbs. Wet hands with ice water and spread half the potatoes in the tray about half an inch thick, spread the stuffing evenly. Cover it with the rest of the potatoes, then sprinkle the rest of the bread crumbs and press it with your hands into the potatoes. Preheat the oven at 400 degrees and put 3 tbl margarine all over the top of the tray and bake for 20 minutes, then boil for 3 minutes or until golden in color. May be served hot or cold. [Back to Dish Page] | [Return to Main Page] | [Back to Today's Dish] |