Page 91 - FLIPBOOK NEW

PENNSYLVANIA MASHED POTATOES

Ingredients
5 pounds potatoes
1 medium diced onion

1/4 pounds butter melted
3 sticks diced celery
croutons
1/2 cup water of chicken broth

Instructions
Peel and dice potatoes and boil until tender and drain. Melt butter in pan and sauté

onion and celery lightly. Then add water or chicken broth and cover pan, let simmer
until tender. Right before serving add the croutons and stir. Remove from heat. Mash
the potatoes and add mixture.

HOME MADE CROUTONS

Ingredients
bread
butter

Instructions
Cut bread into 3/4 inch cubes and fry in melted butter until crisp.

This was my Nana, Helen Aungst Hubler’s recipe. My mother, Herta Hubler made this

especially at Thanksgiving. It is a tradition that I have kept up. My mom and I wold
make the croutons ahead of doing the potatoes and everybody would love to come in
and try to steal away the croutons. Many times we would have to make a second batch.

POTATO LATKES

Ingredients
3 large baking potatoes 2 eggs
1 small onion chopped fine 1/4 tablespoon baking powder

1 teaspoon salt dash pepper
1-2 tablespoon four or Matzo meal or pancake batter

Instructions
You do have to peel potatoes but wash and finely shred. Add the other ingredients
and mix. Drop by tablespoons into boiling oil. Put on paper towel to remove excess
oil. Serve with applesauce. Makes 24

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