Recipe - Rutabaga-Potato Casserole

2 pound Rutabagas, peeled and minced
One half pound Potatoes, peeled and minced
4 cup Water
One half cup Allpurpose flour
One half cup Bread crumbs
1/3 cup Whipping cream
1/3 cup Dark corn syrup
One fourth cup Butter, melted
2 Eggs, beaten
1 teaspoon Salt
One half teaspoon Ground allspice
One half teaspoon Ground nutmeg
One half teaspoon Ground ginger
One fourth teaspoon White pepper
3 tablespoon Butter, melted

(From "Scandinavian Cooking" by Beatrice Ojakangas. HP Books, Fisher
Publishing Inc., Tucson.)

In a large saucepan, combine rutabagas, potatoes and water. Bring to a
boil; cook over low heat 25 minutes or until tender. Drain, reserving
liquid. Mash rutabagas and potatoes until smooth. Butter a shallow,
2quart casserole dish; set aside. Preheat oven to 300'F. In large
bowl, beat potato mixture on high speed, adding One half cup of cooking
liquid. Beat in flour, bread crumbs, cream, syrup, One fourth cup melted
butter, eggs, salt, allspice, nutmeg, ginger and white pepper. Beat
until light and fluffy. Spoon into prepared casserole dish. Use a
spoon to smooth top. Drizzle with 3 tablespoons melted butter. Bake,
uncovered, 1.52 hours or until lightly browned.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip