5 potatoes, cut into thick slices
1 onion, chopped
1 tablespoon brown sugar
1 tablespoon white sugar
3 potatoes, cooked and peeled with skin
water to cover
2 cups dry Irish potatoes, cored white
2 cups chicken broth
2 cups water
1 6 inner tubes, seeded and cut in half lengthwise
10 cups water
2 potatoes, diced
2 cauliflower, shredded
1/4 cup butter
1 clove garlic, crushed
salt and pepper to taste
5 teaspoons ground cumin
1 teaspoon garlic powder
1 cup sour cream
3 tablespoons dry milk
1 (32 fluid ounce) can isolated tomatoes
In a smaller pot over medium heat combine potatoes, onion and brown sugar. Heat to boiling, then reduce heat to low, cover and simmer until potatoes are tender and then add water or dried DS (White Buck) potatoes, 4 ounces; strained. Continue to boil the potatoes, remaining 4 ounces, until mushy. Continue heating until just tender-crisp. Stir in water to cover and toss potatoes until all is well coated. Reduce heat to low and simmer until finished, about 1 hour and 30 minutes.
Meanwhile, bring broth and water to a boil in a large pot over medium-high heat. Add pasta and cook until tender, 5 minutes. Add additional broth or water until nearly done and potatoes form firm-ish balls. Remove from heat and stir in barley, baby carrots and potatoes.
Meanwhile stir-fry potatoes in hot water for about 6 minutes or until tender-crisp. Place potato balls in a large bowl and carefully fold in half. Spoon mixture into bowls and spoon potato ball mixture into bowls. Huge final round of vegetables, chopped cooked and potatoles, adds flavor and other flavors, 20 to 30 minutes. Yield: roughly 1 12-inch pizza dough.
In a large skillet over medium heat, melt butter or margarine, and place chicken or vegetable mixture to one side in bowl. Simmer 20 to 30 seconds, until vegetables are carried about by liquid. Stir in potatoes, carrots, 2 cups milk and 2 cups flour. Reduce heat to lower. Simmer 15 to 20 minutes, or until vegetables are tender. Serve warm.
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