POTATO PUFFS.

Rhodesian Cook Book

POTATO PUFFS

Ingredients

3 cups of mashed potatoes 
2 eggs 
1/3 cup sour cream (optional extra for serving).

1 heaping cup shredded sharp cheddar cheese 

2 tablespoons grated Parmesan 

2 tablespoons chopped chives or parsley

Salt and black pepper, to taste 

Directions Preheat oven to 400 degrees F. Lightly grease with butter 8 - 9 of the wells of a nonstick muffin pan. In a medium mixing bowl whisk the eggs then mix in the sour cream. Stir in both cheeses and the chives. Add potatoes and mix well. Spoon them into the pan filling the cups to slightly below the top. Bake 25- 35 minutes until they pull away from the sides of the cup and are golden brown. Remove from oven and let them cool 5 minutes in pan. Serve with sour cream if desired.

SAUSAGE CHEESE BALLS

1 pound hot bulk sausage

1 8 ounce package cream cheese, softened

4 to 6 ounces shredded cheddar cheese

1 1/4 cups Bisquick

Preheat oven to 375 degrees F.

Mix sausage, cream cheese and shredded cheese with a fork to blend together. Mix in Bisquick. You may have to use your hands. Roll the mixture into 1″ balls and place on a parchment lined baking sheet. You will need to make them in 3 batches. Bake for 20 to 25 minutes. Can be served hot out of the oven or at room temperature.

Posted by Jean Magquire.