Hot meal stars

Press, Volume C, Issue 29480, 5 April 1961, Page 3

Hot meal stars

Hashed Potatoes Potatoes baked in their jackets come with a new lease of life every year after the new potatoes are over. They may be treated and setved in a doien different ways. Perhaps the nicest of ail are the ones which have had most of their inside removed and the cavities filled with either fish or meat mixtures, or are merely refilled With creamed potato. Baked Potato Shells Scrub and grease potatoes as required and bake in a hot oven—so-60 minutes until quite tender. Cut in half lengthwise and scoop out the insides, without breaking the shells. Mash, add butter, salt, pepper, chopped parsley and a little milk and beat until quite smooth. Pile back into the shells and rough into peaks. Place under grill or return to the oven to lightly brown the top. Baked Potato Surprises Chopped onions sauteed in a little butter until tender and golden, or mushrooms cooked the same way, may be filled into the potato shells, with mashed potato filled back on top. Bake in a moderate oven until the tops are browned and the contents reheated through. Mince Potatoes Ingredients: Baked whole potatoes 51b minced corned beef 2 tablespoons butter 2 tablespoons flour i cup milk 1 onion J teaspoon mustard 2oz grated cheese. Method: Saute chopped onion in butter until cooked. Blend in flour, then milk, stirring until thick and boiling. Add mustard mixed with a very little milk. Stir in minced meat. Cut potatoes and scoop out insides. Fill with meat mixture and sprinkle with grated cheese. Bake about 20 minutes in a moderately hot oven. Arrange a small spring of parsley on each before serving.