Cheesy Potato Spoon Bread
Link to RTF for two 3x5 cards
4 cups leftover mashed potatoes
1 cup all-purpose flour
3T soy margarine (I used butter)
1/2 teaspoon onion powder
salt to taste
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
4 large eggs, beaten, or 1 cup egg substitute
1/4 cup minced parsley
6 oz. Pepper Jack Cheese, shredded (I used a sharp white
cheddar)
10 ounces fat-free cream cheese, softened
- Preheat oven to 425F. Generously butter 6 1-cup ramekins
or 2-qt. souffle dish or casserole.
- If using cold mashed potatoes, warm in large nonstick
skillet or saucepan over medium heat until very hot,
stirring frequently to prevent scorching.
- Meanwhile, bring 1 cup water to a boil. Put flour,
margarine, onion powder, salt, pepper and cayenne pepper
in mixing bowl, and pour boiling water over mixture.
Using electric mixer on low, beat for 1 minute, and add
very hot mashed potatoes. Beat again well. Add eggs, and
beat again, until thoroughly combined. Set aside to cool
slightly.
- Mix parsley, shredded cheese and cream cheese in mixing
bowl. Scoop 1/2 cup potato mixture into each ramekin, or
put 4 cups into prepared casserole. Make a well in
center, and spoon in 2 heaping tablespoons of
parsley-cheese filling. Cover filling with 4 tablespoons
potato mixture. If using casserole, top with remaining
potato mixture. Place ramekins or casserole on baking
sheet.
- Bake 50 minutes. Let cool 15 minutes before serving.
Garnish with sprigs of parsley if desired.
Serves 6.
Source:
http://www.101cookbooks.com/archives/000150.html
That source credits Vegetarian Times: March 2005
Recipe by Joyce Piotrowksi From: Vegetarian Times (March,
2005)