1 cup potato juice concentrate
1/2 cup butter, oil, fat or natural butter
1 egg
1/2 cup sucralose
1/3 cup water
1/3 cup water
4 tablespoons minced garlic
8 packs dried ponderous mushrooms
2 6 inch round baking potatoes, peeled and cubed
1 cup shredded Parsnip
1/2 cup chopped carrots
1/3 cup chives, chopped
1/2 cup chopped garlic
In a medium saucepan over medium heat, combine the potato juice concentrate, butter, egg, butter or margarine, and egg with hot water. Place over medium heat and add sugar to cover. Bring to a boil, then reduce heat and simmer, stirring frequently until the mixture cools. Stir in the mushroom caps and mushrooms; cook and stir for 3 to 5 minutes and remove. Cool before grating potatoes.
Cut around 1/8 in the potatoes for cooking effects; they are best when they are a little sticky and greasy. Prepare what you will use as prints by dusting the 2 cups of potatoes with white sugar. Cut 1 circle out of each potato, about 1/4 inch in diameter. Place one print on a 19x8 inch baking pan, with the smaller end down. Spoon about 1 tablespoon of the vegetable mixture onto each trace as you work onto the paper, don't over- or under-brown.
Heat butter or margarine in a large skillet over medium heat. Add onion and cook until translucent. Stir in corned beef or pork and cook for 2 minutes less. Just before serving, turn raw potatoes and mix with the sweet potato puree.
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