Butter-Fried Potatoes
- Take to your camp or picnic 6 medium-sized boiled potatoes cooked in their
- skins and diced. In frying pan melt: 1/2 stick butter (1/4 cup) Add to the
- butter: 6 med. boiled potatoes, diced
- 1 onion, minced Sprinkle in: 1/4 tsp. salt
- 2 Tbsp. minced parsley Cook over medium-hot
- campfire until potatoes are brown on the bottom. Then lift with pancake
- turner and brown the other side of the potatoes. 4 to 6 servings. From:
- Betty Crocker's Cook Book for Boys and Girls Shared By: Pat Stockett
- From: Pat Stockett Date: 04-05-94
- Posted to MM-Recipes Digest by "Rfm"
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---------- Recipe via Meal-Master (tm) v8.05
Title: Buttercream Icing
Categories: Candies, Desserts
Yield: 7 Cups
2/3 c Water
12 c Confectioners sugar
1 1/4 c Shortening
1/2 ts Clear vanilla extract
1/4 ts Butter extract
Start with 4 cups of sugar, alternately add shortening and remaining sugar
until well blended. Add flavorings. Beat at low speed until smooth.
NOTE: This icing can be stored for up to 2 weeks in an airtight container
in the refrigerator.
Contributor: Wilton Cakes
Posted to MM-Recipes Digest by Sarah on Sep 06,
1998
---------- Recipe via Meal-Master (tm) v8.05
Title: Buttercream Icing
Categories: Candies, Desserts
Yield: 7 Cups
2/3 c Water
12 c Confectioners sugar
1 1/4 c Shortening
1/2 ts Clear vanilla extract
1/4 ts Butter extract
Start with 4 cups of sugar, alternately add shortening and remaining sugar
until well blended. Add flavorings. Beat at low speed until smooth.
NOTE: This icing can be stored for up to 2 weeks in an airtight container
in the refrigerator.
Contributor: Wilton Cakes
Posted to MM-Recipes Digest by Sarah
1998
