Preparation : Procedure: Mix mashed potato with flour, whole eggs, milk and cream. Beat until smooth. Beat in the extra egg whites and seasonings. Pass through a sieve into a clean bowl. Put to one side to rest. Heat a griddle or skillet until evenly hot. Grease lightly. Drop dessertspoons of mixture onto the griddle, it should hold its shape straight away. Put the small pieces of smoked salmon on top and then a little more potato batter to enclose the filling. After about a minute, when the underside is golden, flip over with a palette knife and cook on the other side. Serve 4 or 5 per portion surrounded with a rosemary cream sauce, with a few shreds of smoked salmon on top, or a teaspoon of salmon caviar. -- Long Island Saucier Long Island Saucier prepares fresh and natural sauces delivered directly to your kitchen. Our goal is simple - save you time and money while delivering a quality product to order. Using our products in your kitchen will ensure quality, convenience, consistency, less spending, safety, and more time for yourself. No more big pots, no more long hours, no more turnover to slow you down. The quality you would expect from your own stockpot is the quality we deliver...guaranteed! http://html.chef2chef.net/goto.php?id=386 NOTE: I've used some of these stocks and they are a very fine product. Dave Nelson -- Jennifer Foster's Make Ahead Brunch Casserole (Illinois) Ingredients : 4 cups white bread, cubed 4 ounces cheddar cheese, shredded 4 ounces Swiss cheese, shredded 1/4 cup green onion, chopped 1/4 cup green pepper, diced 1/2 cup tomato, seeded and diced 10 eggs, beaten 4 cups milk 1 tablespoon parsley, chopped 1 teaspoon dry mustard 1 teaspoon salt 1/4 teaspoon pepper 1 pound bacon, fried and crumbled Procedure: Generously grease 13 x 9 inch pan. Arrange bread cubes in bottom of dish. Layer cheese, green onions, green pepper, mushrooms and tomatoes on top of bread. In large bowl, combine eggs, milk, and seasonings, mix well. Pour egg mixture over bread, sprinkle bacon evenly over top. Cover, refrigerate overnight. Heat oven to 325 degree. Bake uncovered 50 to 60 minutes or until center is set. Stand 10 minutes before serving -- Recipe Club, You can always win cool stuff at Chef2Chef.net Chef Paul Prudhomme, creator of Magic Seasoning Blends, offers a FREE sample of his NEW Salmon Magic. Call 1-800-457-2857 for a sample with recipes. http://html.chef2chef.net/goto.php?id=387 You can get a FREE Food and Wine Apron with your paid subscription of only $19.95. That's a 37% discount from the cover price and the apron is beautiful. http://html.chef2chef.net/goto.php?id=379 Register to win a copy of the Chef of the Month, Silvia Bianco's cookbook, Simply Saute. A must have for your cookbook collection http://marketplace.chef2chef.net/sweep/ What's new at Chef Revival? They have just added two new styles of Executive Chef Clogs to their enormous inventory.