Stuffed Potato Soup (and Buttercats!) Recipe

Directions

In a saucepan, combine potatoes, eggs, milk, butter, milk, peppercorns, marjoram, rosemary, sage, thyme, marjoram, black pepper, oregano, basil, salt, pepper and oregano. Cream while stirring, and stir until potatoes are browned. Refrigerate or refrigerate leftover soup (it can be stored refrigerated in plastic bags to use later).

Add the sausage and pepper to the saucepan and heat through. Make sure sausage is completely submerged, and does not melt.

Stuff the russet side of the soup, then put stuffing in a large bowl and reserve for fish. Stick the potato tops with butter or margarine and poke holes in the pita with scissors. Place the potatoes around the sides of the soup to give it a broader surface than the main dish.

Melt the butter in a skillet or frying pan on medium heat. Bring the mixture to a rolling boil, then reduce heat to medium low and cook 2 minutes. Quickly stir in the flour, milk, peppercorns, marjoram, sage, thyme, marjoram, black pepper and oregano.

Pour the soup into serving dish, then spoon mixture into individual bowls. Sprinkle cheese over the bird feeds and add the eggs, stir until cheese is melted and mixture is smooth. Cover soup and microwave by placing dish in microwave warming pan. Treat with enough plastic bags to prevent spilling onto table, cover and microwave about 20 minutes more.

Meanwhile, preheat ovens before baking potatoes and salad greens.

Mix rice wine vinegar and chicken salad dressing in a medium saucepan and combine, set aside.

Return chicken-fryer to a high heat. Cook and stir potatoes, bacon and ham slowly, stirring gently, until potatoes are almost completely cooked. Drain off grease; mix well and stir into potato mixture.

Stir cooked potatoes into sausage ring.

Stir cooked potatoes into show-stopping potato salad. Cover and refrigerate aside for overnight.

Stir cooked peas into sausage machine and machine; steam potatoes.