POTATO FILLING

      Title: POTATO FILLING
  Categories: Potatoes, Casseroles, Amish
       Yield: 8 -10 servin
  
  
   	2 1/2-3 lbs Potatoes 	2 c. water 	1 3/4 c. milk 	1/8 tsp saffron 	2
   tbsp boiling water 	1/2 c. chopped onion 	1 c. chopped celery 	1/4 c.
   butter 	1/2 loaf white bread, cubed 	3 eggs, beaten 	2 tsp salt 	1/8
   tsp pepper
   
   1. Peel & cube potatoes.  Cook in 2 c. water.  Drain & mash with 1 c.
   milk. Set Aside
   
   2. Soak saffron in boiling water.  Set aside.
   
   3. Saute onion & celery in butter until soft.  Set aside.
   
   4. In a large bowl, toss together bread, eggs, salt, pepper, 3/4 c.
   milk, & saffron.  Add mashed potatoes & mix together with a large
   spoon until well blended.
   
   5. Spoon into a 3 qt. casserole dish.
   
   6. Cover & bake @ 350 for 1 hour or until heated through. This recipe
   is from Frances Musser, Newmanstown, PA.
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