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3 tablespoons butter
2 teaspoons instant minced onion
2 cups cold, leftover mashed potatoes
1 teaspoon dried dillweed
1) Preheat Electric Skillet to 320" F.
2) Melt 2 tablespoons of the butter.
3) Add onion and saute until golden brown. Remove and combine with remaining ingredi-
ents. Blend well, Divide mixture into 4 portions and shape into patties. Put rematnnlg
tablespoon butter in Skillet. Fry patties until golden brown on both sides.
1
ound ground beef
4 teaspoon salt
2 tablespoons buffer
3 tablespoons molasses
3 tablespoons prepared mustard
3 tablespoons vinegar
1) In a lar
e mixing bowl combine meat, salt, onion, bread crumbs and milk. Toss lightly
until we I blended.
2) Shape into bite sized meatballs. Roll in flour.
3) Preheat Electric Skillet to 320" F. Melt butter in hot Skillet.
4) Brown meatballs on all sides in hot butter. Remove meatballs as they brown.
5) Combine remaining ingredients and stir into Skillet. Stir well to bring up bits of
browned meat from bottom. Bring to a boil.
6) Add meatballs to sauce. Cover and simmer very gently 8 to 10 minutes, stirring
occasionally.
7) Serve as hot appetizers with toothpicks.
CHEESE POTATO PATTIES
Makes 4 servings
APPETIZER MEATBALLS
portions
Makes 50
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