Discussion Boards
Potato Ruffles In Mushroom Sauce
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Potato rolled in pasta and covered in a mushroom and pepper sauce.
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Lasagna noodles
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7
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7
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Spinach lasagna noodles
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7
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7
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Boiling water
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16 cups
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4 L
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Salt
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4 tsp.
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20 mL
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MUSHROOM SAUCE
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Sliced brown (cremini) mushrooms
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3 cups
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750 mL
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Hard margarine (or butter)
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2 tbsp.
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30 mL
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All-purpose flour
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1/2 cup
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125 mL
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Water
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2 1/2 cup
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625 mL
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Can of skim evaporated milk (or half-and-half cream)
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13 1/2 ounce
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385 mL
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Beef bouillon powder
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1 tbsp.
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15 mL
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Granulated sugar
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1 tsp.
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5 mL
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Dill weed
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3/4 tsp.
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4 mL
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Salt
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1/2 tsp.
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2 mL
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Pepper
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1/4 tsp.
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1 mL
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FILLING
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Medium potatoes (about 1 1/2 lbs., 680 g), cut into chunks
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4
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4
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Coarsely chopped onion
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1 cup
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250 mL
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Water
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2 cups
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500 mL
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Salt
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1 tsp.
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5 mL
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Dry curd cottage cheese
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1 cup
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250 mL
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Salt
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1 tsp.
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5 mL
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Pepper
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1/4 tsp.
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1 mL
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Grated white Cheddar (or Mozzarella) cheese
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3/4 cup
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175 mL
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Fresh dill sprigs, for garnish
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Cook both noodles in boiling water and salt in large uncovered pot or Dutch oven for 10 to 12 minutes until tender but firm. Drain. Rinse in cold water. Drain well. Cover noodles with plastic wrap. Set aside.
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Mushroom Sauce: Sauté mushrooms in margarine in large frying pan until
liquid from mushrooms has evaporated.
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Sprinkle flour over mushroom mixture. Stir well on medium-low for 2 to 3 minutes until flour mixture begins to brown.
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Gradually stir in water and evaporated milk. Add next 5 ingredients. Heat and stir until mixture is boiling and slightly thickened. Makes 4
cups (1 L) sauce. Keep warm.
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Filling: Cook potato and onion in water and first amount of salt in medium saucepan for about 15 minutes until potato is soft. Drain. Return to saucepan. Mash until no lumps remain.
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Add cottage cheese, second amount of salt and pepper. Mash well. Makes about 3 3/4 cups (925 mL) filling. Spoon 4 to 5 tbsp. (60 to 75 mL)
filling at 1 end of each noodle. Roll up, jelly roll-style, pressing down slightly halfway through rolling to force potato mixture to fill
noodle more evenly. Spoon 1/3 of sauce into greased deep casserole. Place potato ruffles, in single layer, ruffled edges up, on sauce. Spoon remaining sauce over and around potato ruffles. Cover casserole with greased foil. Bake in 350°F (175°C) oven for 40 minutes. Remove foil. Spoon sauce in casserole over potato ruffles.
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Sprinkle with Cheddar cheese. Bake, uncovered, for 12 to 15 minutes until cheese is melted and sauce is bubbly.
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Garnish with dill. Makes 14 potato ruffles.
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1 potato ruffle:
212 Calories; 4.6 g Total Fat; 484 mg Sodium; 10 g Protein; 32 g Carbohydrate; 2 g Dietary Fibre
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Reprinted with permission from Home for the Holidays © Company's Coming Publishing Limited
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