Mashed Potatoes - Proctor Silex Bowl Rest Guide D'utilisation Et Entretien

Recipes
Ginger Cookie Bars
⁄ cup vegetable shortening
3
4
1 cup sugar
⁄ cup molasses
1
4
1 egg
⁄ teaspoon vanilla
1
2
2 cups flour
In a mixing bowl, combine shortening, sugar, molasses, egg,
and vanilla. Beat on MEDIUM speed until smooth. Add flour,
baking soda, cinnamon, cloves, ginger, and salt. Mix on LOW
speed until blended. Spread in an ungreased 15x10x1-inch
baking pan. Bake at 375ºF for 12 minutes or until lightly
browned. Do not overbake. Cool on a wire rack before cutting.
Makes about 4 dozen bars.

Mashed Potatoes

1 ⁄ pounds all-purpose
1
2
white potatoes
5-ounce can evaporated
fat-free milk
1 tablespoon butter or margarine,
room temperature
Wash potatoes and peel if desired. Cut into pieces the size of
golf balls. Place in saucepan and cover with water. Bring to a
boil and let cook 15 to 20 minutes or until fork tender. Drain.
Heat the evaporated milk. In a mixing bowl, place potatoes,
heated milk, butter, salt and pepper. Mix on LOW speed until
smooth. Serve immediately. Makes 4 servings.
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2 teaspoons baking soda
1 teaspoon ground cinnamon
⁄ teaspoon ground cloves
1
2
⁄ teaspoon ground ginger
1
2
⁄ teaspoon salt
1
2
⁄ teaspoon salt
1
4
⁄ teaspoon pepper
1
4
7