Beef Creole With Potato Puffs Recipes

Steps:

• Brown ground beef, 1/2 cup onion, green pepper and celery.
• Add frozen peas.
• Combine 1 T. flour, chili powder, 1 t. salt, and pepper; add to beef mixture.
• Combine tomato juice and Worcestershire sauce; add to beef mixture.
• Pour into 2-quart casserole.
• Combine all ingredients for Potato Puffs.
• Drop by serving-spoonfuls onto beef mixture.
• Cover and bake at 375°F for 30 minutes.

Steps:

• In a large skillet, saute onion in butter until tender. Stir in the milk, mustard, salt and pepper; bring to a boil. Remove from the heat; stir in potatoes. Stir in egg yolks until blended. Cool at room temperature for 15 minutes. Stir in the cheese if desired. , In a small bowl, beat egg whites until soft peaks form. Fold into potato mixture. Spoon into a greased 1-qt. baking dish. , Bake at 350° for 40-45 minutes or until puffed and lightly browned.

Steps:

• Preheat oven to 350°. In a large bowl, combine soup, sour cream, onion and pepper. Stir in potatoes and cheese; transfer to a greased 3-qt. baking dish., In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in ketchup, brown sugar and seasonings; spread over potatoes. Combine cornflakes and butter; sprinkle over top. Bake, uncovered, 40-45 minutes or until bubbly.

Steps:

• Boil potatoes in salted water until very soft, about 20 minutes.
• Drain off water and mash.
• Cool in fridge for about 10 minutes, or until they are cool enough to handle.
• Add salt, pepper and half of the parmesan cheese, mixing until just combined.
• Roll mixture into balls about 1 inch in diameter.
• Set on wax paper or a cookie sheet.
• Separate yolks from 3 eggs.
• Set yolks into a separate bowl, and whisk.
• In another bowl combine bread crumbs with the remaining parmesan cheese.
• Dip potato balls into the egg yolk, rolling to coat, then roll in bread crumb mixture. This works best if you devote one hand to the wet rolling, and the other hand to the dry crumbs.
• Continue until all potatoes balls are coated with egg and crumbs.
• Pour the oil into a small heavy bottomed pot and heat over medium heat until oil begins to ripple and reaches about 300 degrees.
• Cook potato balls, a few at a time, removing them to a paper towel when they're golden brown.
• As oil continues to heat, you will need to gradually turn heat down to prevent potato balls from cooking too rapidly.
• Makes about 30 balls.