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Miniature Potato Cutlets

Ingredients: 6 potatoes 2 Eggs, beaten 1 Cup(s) Fine matzoh meal 1 Teaspoon(s) Salt, or to taste 1/4 Teaspoon(s) Pepper 1/2 Teaspoon(s) Ground cuminseed 1/2 Cup(s) Corn oil Directions: 1. Cover potatoes w/water in a pan & cook them in skins, covered, until tender. Cool & peel potatoes & puree them in processor. Add eggs, matzoh meal, salt, pepper, & cuminseed & mix well. 2. Prepare small football-shaped cutlets 1-inch long & 1/2-inch wide. Heat oil in skillet & brown cutlets, a few at a time, over moderate heat. Drain them on paper towels. Serve warm. Comments: Potatoes are often the filler needed during Passover when bread is abolished for the holiday. These small "footballs" of simple but satisfying ingreds can be served during a meal, although I have also served them w/drinks as appetizers.
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Drain and set aside. Boil the beets for 8 to 12 minutes until tender. Drain, peel, chop into small cubes and set aside. Boil potatoes in their jackets until tender but slightly Potato bread DIRECTIONS: Place all ingredients except water and yeast into bread pan. Add water on top of dry ingredients. Close lid and place yeast into dispenser. Set for Regular or Rapid/Bake mode. Recipe created for Panasonic 65. Adjust as neces Calico potato salad This tasty dish uses less sugar, salt and fat. Recipe inclndes Diabetic Exchanges. In a small bowl or jar, combine all dressing ingredients; cover and chill. Cube potatoes; combine with corn, carrot, onion, peppers and olives in a salad bowl Cheese potato soup In a large sauce pan combine potatoes, chicken broth, onion, salt and pepper. Cover and simmer until potatoes are tender (about 15 minutes). Mix flour and milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes. 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