5 pounds potatoes
1 cup celery (diced)
1½ cup onion (diced)
¾ cup fresh parsley
4 eggs
1 cup butter
3 cups bread (cubed)
1 to 2 cups LDF milk
2 Tbs. oil
1½ tsp. salt
½ tsp. pepper
1¼ tsp.celery salt
Boil potatoes with salt. Sauté celery and onions with ½ tsp. salt and ¼ tsp. pepper in oil until tender. Add ½ cup of butter and diced parsley. Drain the cooked potatoes. In a large container, add potatoes, rest of the butter, 1 tsp. salt, ½ tsp. pepper and 1¼ tsp. celery salt and mix them well, using a electric beater. Add eggs, celery and onion mixture.
Use the pan in which you cooked the celery and onion mixture to moisten bread cubes in milk and cook them a little. Add them to the potatoes and add seasoning to taste. Put the mixture into a 9 x 13 x 2-inch baking dish greased with butter and bake at 400° F for one hour, until golden brown. Serves 6-8.
Mooo News, November 2007
From: enjoyma.com
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