With Love

We share with you today a family favorite ~ my father's recipe for Potato Filling ~ a good old fashioned Pennsylvania Dutch recipe.  It has been a family tradition to enjoy this potato filling every Thanksgiving and every Christmas.  We would all awaken to the delicious fragrance of sauteed onions and celery as it was my father who would begin the preparations for our family meal.  He would prepare the turkey, stuff the bird, and begin making the potato filling.  Over the years, the responsibilities for the meal have been transferred to younger hands, but as long as he could, he was willing to help with the preparations and would saute the onions and celery for the potato filling

During one of Dad’s election campaigns this recipe was used on the back of his campaign card and even voters from the opposing party were asking for his card!  My father won the election for Mayor that year, and my mother always referred to this as 'the recipe that won the election'.

Byron's Potato Filling
½ pound butter
½ loaf white bread, cubed
½ bunch celery, diced
3 large onions, sliced
12 large potatoes, boiled
2 C milk
4 eggs
1 T salt
½ c fresh parsley, minced

Melt ¼ pound of butter, each, in two frying pans. In one pan, brown the bread cubes until they are crisped, In the other, stir fry the celery and onions until softened and translucent. Mash the potatoes, gradually adding the milk, eggs, salt and parsley. Fold in the cooked celery, onions and browned bread cubes. Pour into one large ovenware dish or two small ones and bake for ½ hour or until the bird is carved.

The Blog Writers, Susanna and Nancy, with their 89 year old Father.  Forever in our hearts.

Byron Leibold Reppert 1921 - 2011