Squash & Datil Summer Sausage Gallettes
Old Fashioned Potato Bread (recipe from the 1992 Hastings Potato & Cabbage Festival)
1 ½ cups hot mashed potatoes
6 ounces butter
1 cup Sugar
1 1/2 tsp. salt
Combine the mashed potatoes, butter, sugar and salt together. When it cools down add:
2 packets yeast dissolved in ½ cup warm water
½ cup milk (warm)
4 3/4 cups flour
Knead the mixture into a dough ball. Cover the dough and let it go through 2 risings before rolling out into the gallettes.
Squash – both yellow and green, 2-4 each cut into rounds
1/2 lb. Sliced Datil Summer Sausage
Saute the squash for 2-3 minutes to soften; roll the dough out and sprinkle a layer of Parmesan cheese on top of the dough. Cover the Parmesan cheese with slices of Datil summer sausage. Then cover the dough with the sliced squash, alternating green and yellow for color; cover with mozzarella cheese. Bake at 350 until the cheese is melted.
Datil Summer Sausage: A proprietary secret recipe! Sorry….. Come to the First Coast Technical College and make it with us.
This is paired with Valentina's Hungarian Sweet Cabbage Strudel. (You can also find that recipe on the wctv.tv website under Celebrity Chef.)
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