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| Classic Potato Surprise Makes 4 to 6 servings 2 ½ pound potatoes 3 tablespoons butter or margarine melted ¼ cup grated parmesan cheese 1 egg 1 egg white 1/8 teaspoon salt 1/8 teaspoon ground nutmeg 4 tablespoons fine dry bread crumbs, divided 8 ounces fontina cheese cut into chunks ¼ cup freshly grated sharp provolone cheese ¼ pound Prosciutto, cut into small pieces 2 tablespoons butter or margarine, cut into small pieces In large saucepan, cook potatoes in boiling water over medium-low heat until tender; drain. Cool slightly; peel and cut in half. Press potatoes through food mill or mash until smooth. Combine potatoes, melted butter, grated parmesan cheese, egg, egg white, salt and nutmeg in large bowl; mix until smooth. Set aside Sprinkle ½ of bread crumbs in well-buttered 9-inch-round baking dish. Tilt dish to coat. Spread about ½ of potato mixture on bottom and side of dish. Combine fontina, provolone and prosciutto in small bowl. Sprinkle over potato mixture in dish. Cover with remaining potato mixture’ sprinkle with remaining bread crumbs. Dot with pieces of butter. Bake in preheated 350 degree F oven 40 minutes or until thin crust forms Let stand 5 minutes. Invert baking dish onto serving plate, tapping gently to remove. Serve immediately. Hearty Breakfast Custard Casserole Makes 4 to 5 servings 1 pound baking potatoes Salt and pepper 8 ounces bulk sausage, cooked and crumbled, or 6 ounces finely diced ham or 6 ounces bacon, cooked and crumbled 1/3 cup julienne-sliced roasted red pepper or 2-ounce jar sliced pimentos 3 eggs 1 cup milk 3 tablespoons chopped chives or green onion tops, or ¾ teaspoon dried thyme or oregano leaves Salsa or yogurt (optional) Heat oven to 375 degrees F. Butter 8 or 9-inch square baking dish or other small casserole. Peel potatoes and slice very thin; arrange half of potatoes in prepared baking dish. Sprinkle with salt and pepper. Cover with half of sausage or ham. Arrange remaining potatoes on top; sprinkle with salt and pepper. Top with remaining sausage and red pepper. Beat eggs, milk and chives until blended. Pour over potatoes. Cover baking dish with aluminum foil and bake 35 to 45 minutes, or until potatoes are tender. Uncover and bake 5 to 10 minutes more. Serve with Salsa and yogurt, if desired. |