Recipe - Pennsylvania Dutch Shoofly Pie

MASHED POTATOES
5 pound Brown (not red) potatoes;
peeled and cut into chunks
4 tablespoon Butter
2 cup Whole milk; heated
White pepper to taste (1/2
to 1 teaspoon)

BREAD MIXTURE
1 Stick butter (One fourth lb)
12 ounce Dried bread cubes (one
baguette loaf)
2 Onions; chopped
2 lg Ribs celery; plus celery
tops, chopped
1 bn Fresh sage leaves (about
24), chopped, or dried sage
1 One half teaspoon Good quality curry powder
2 Eggs (I use One half C egg
substitute) (up to 3)
1 bn Fresh parsley (about 1/2
cup), chopped

This is a side dish, not a stuffing for the inside of a bird. My dad always
makes this (as did his mother before him) at holidays, but there's never
been a recipe written down. I consulted with my dad, and wrote this down
while making it for a party last weekend. Except for the amount of curry I
use, which is about double the amount he uses, I think the recipe's pretty
authentic. I chose egg substitute (Egg Beaters brand) rather than fresh
eggs, because I knew it would be sitting around on a buffet table for a
while.

Mashed potatoes: Boil potatoes in enough water to cover. When they're
fairly tender, drain and mash with butter and milk. Add the pepper. The
mashed potatoes will be fairly thin. Set aside.

bread mixture: In a large frying pan, melt the butter and add the onions,
celery, sage, and curry powder. When the vegetables are wilted, add the
bread cubes and continue to fry over medium heat until all the butter's
absorbed. Add more butter if the bread cubes seem too dry.

When the stuffing mixture is done, combine with the mashed potatoes and the
parsley. Add salt and pepper to taste. Finally, add the eggs or egg
substitute, stir thoroughly to combine. At this point if it's too dry, you
can add more milk. The bread absorbes quite a bit.

Bake until heated thoroughly in the oven in a buttered casserole. Serves at
least 8 generously.

Posted to FOODWINE Digest by Gretl Collins gyc1@PSU.EDU on Nov 24, 1997