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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

POTATO CLOUDS Recipe

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This recipe for POTATO CLOUDS is from The Midland Community School Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 C. prepared instant mashed potatoes
1 c. cottage cheese
1/2 c. dairy sour cream
3 T. onion (finely chopped)
3 egg yolks (slightly beaten)
Salt and pepper
1 tsp. minced parsley
¼ tsp. garlic salt
3 egg whites ( slightly beaten)
Directions:
Directions:
Prepare instant potatoes as directed on package, omitting the milk and butter; add remaining ingredients except egg whites. Fold in the stiffly beaten egg whites and pour into 8 custard cups on a 2-quart casserole dish which has been greased. Bake at 350 degrees 40-45 minutes. This recipe serves 8.

 

 

 

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