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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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BAKED MASHED POTATOES


Primary category: Casseroles

Ingredients

6-7 large potatoes
1/2 lb mozzarella, cubed
3 TB grated romano cheese
1/8 lb hard salami, minced
1 stick butter
1/2 cup milk
1/2 cup breadcrumbs
Salt and pepper

Procedure

Peel the potatoes and cut into 1" chunks. Boil until tender and drain. Mash potatoes and add 6 TBS of the butter and then the milk. Stir and whip until potatoes are smooth.

Add mozzarella, romano cheese and salami. Stir to blend. Add salt and pepper to taste.

Use 1 TB of the remaining butter to grease the bottom and sides of a high-sided casserole dish. Coat the bottom and sides with breadcrumbs. Spoon potato mixture into the dish and dot the top with the butter.

Bake at 350° until the top is golden brown. Be careful -- this dish is VERY hot when it comes out of the oven!

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Baked Mashed Potatoes - NOTES

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Baked Mashed Potatoes - REVIEWS

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  • Portraits for the Homefront: The Story of Elizabeth Black
    The poignant story unfolds as we explore Black’s lost art career, seek out elderly veterans who encountered Miss Black on the battlefield, and present to amazed and appreciative families portraits that never arrived.
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