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.

CRAB SALAD CUCUMBER CUPS

Jean Maguire.  

MAKES 8 SERVINGS.

2 seedless cucumbers
8 oz pasteurized lump crabmeat, drained
2 tbs garlic and herb sandwich mayonnaise
1 tsp Dijon mustard
Pinch of paprika

Cut cucumbers into 24 slices. Scoop out centers of cucumber slices three quarter of the way through to create cups, drain on paper towels. In bowl, combine crabmeat, mayonnaise and mustard, season with salt and pepper. Divide mixture among cucumber cups. Sprinkle with paprika. Garnish with minced chives.