4 Kids 'n Us Recipes

Ingredients

3 pounds peeled potatoes
1 ¼ cup all purpose flour
2 eggs
1 teaspoon salt
¼ teaspoon ground nutmeg
2 tablespoons butter
½ cup white bread crumbs
METHOD:
Cook
potatoes in water until tender. Cover and refrigerate 4-6 hours, then
mash thoroughly. In a bowl, combine remaining ingredients with the mashed
potatoes and mix well. Mixture should form a firm but light paste. Scoop
out mixture to desired size and roll into a ball. Cook in simmering
salted water for about 15 minutes. Remove with slotted spoon and drain
well. Serve hot with roasted meat and gravy.

Ingredients
1
Tbsp. Olive Oil
2 Tbsp. Chopped Garlic
4 Tbsp. Chopped Shallots
1 cup Button Mushrooms (sliced)
1 cup Shiitake Mushrooms (sliced)
1 cup Portabella Mushrooms (sliced)
1 cup Crimini Mushrooms (sliced)
1 cup White Wine
2 cups Heavy Cream
Method

1. In a large pot quickly sweat the shallots and garlic in olive oil.

2. Add the mushrooms starting with the buttons, crimini, portabellas,
and the shiitakes last. Give three minutes between each batch.

3. Add white wine and simmer for five minutes.

4. Add heavy cream, bring to a boil and then simmer for about 5 minutes
or until you get the correct thickness; make sure it coats the back
of a spoon well.
5.
Season with salt and pepper to taste.