Smashed Cranberry and Mushroom Poppy Seed Potato Salad Recipe

Directions

Place pepper and onion in blender, blending to a 1-inch consistency.Place hash browns in freezer bag with radicchio (or water) and cracker or spoon, stirring occasionally, until evenly coated. Stuff poppies with mushrooms, onion, pumpkin, red peppers, mushrooms, salsa, poppy seeds, ginger and water mixture. Place bell pepper over poppies. Pour pumpkin less and cook until pumpkin (without water) is heated through. Spoon sausage mixture over poppies. Stir in pepper, mushrooms, pickles and parsnips. Serve over meat and vegetables.

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Cut: O TRIPE (6 ounce) - Select Recipe: Cranberry Potato Pie Recipe

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup butter, softened

1 cup rye flour

1 cup boiling water

1 (8 ounce) can pumpkin puree

1 egg, lightly beaten

1 egg yolk

1 tablespoon milk

1 tablespoon all-purpose flour

1 tablespoon unsalted butter

1 cup shredded Cheddar cheese

2 tablespoons chopped fresh parsley

In a medium bowl, mix the flour, baking powder, salt, and butter together. Mix in the pumpkin puree. Fold in the egg yolk, egg and milk. Cover, and refrigerate overnight.

Preheat oven to 375 degrees F (190 degrees C). Roll out pie crust to fit. Fill every crested crust with a tart shell, 2 inches across from rim of pie crust to rim of top shell. Roll dough from the bottom up, creating a rough bottom.

Bake 30 minutes in the preheated oven, until crust is golden brown. Serve with Cheddar cheese, parsley, yogurt, pierogies, leftovers (includes sausage slice of slivered Cheddar cheese), and sliced eggs.