Name: Baked Mashed Potatoes
Ingredients: 4 lg Potatoes; peeled & quartered; 1/4 c 1% low-fat milk; 1/2 ts Salt; 2 tb Butter; melted & divided; 1 Egg; beaten; 1 c Fat-free sour cream; (8 oz); 1 c Nonfat cottage cheese; 5 Green onions; finely chopped; 1/2 c Reduced fat butter crackers; crushed

I think, with you, that it is very expedient and proper that reading a portion of the Word of God should be ordinarily a part of our family worship; so likewise to sing a hymn or psalm, or part of one, at discretion; provided there are some people in the family who have enough of a musical ear and voice to conduct the singing in a tolerable manner: otherwise, perhaps, it may be better omitted. If you read and sing, as well as pray, care should be taken that the combined services do not run into an inconvenient length.

John Newton

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Tried, Potatoes, Side dishes	4	Servings

INGREDIENTS

4	lg	Potatoes; peeled & quartered
1/4	c	1% low-fat milk
1/2	ts	Salt
2	tb	Butter; melted & divided
1		Egg; beaten
1	c	Fat-free sour cream; (8 oz)
1	c	Nonfat cottage cheese
5		Green onions; finely chopped
1/2	c	Reduced fat butter crackers; crushed

INSTRUCTIONS

Cook potatoes until tender; drain. Place in a large bowl. Add milk, salt
and 1 Tbsp butter; beat until light and fluffy. Fold in egg, sour cream,
cottage cheese and onions. Place in a greased 1 1/2-qt baking dish. Combine
the cracker crumbs and remaining butter; sprinkle over potato mixture.
Bake, uncovered, at 350 for 20-30 mintues or until crumbs are lightly
browned.
Per serving: 425 Calories; 11g Fat (23% calories from fat); 20g Protein;
63g Carbohydrate; 71mg Cholesterol; 839mg Sodium
NOTES : This dish can be made ahead and refrigerated. Sprinkle crumbs on
top just before baking.
Recipe by: Darlis Wilfer (ToH Oct/Nov 95) Posted to TNT - Prodigy's Recipe
Exchange Newsletter  by <ebburtis@ix.netcom.com> on Jul 29, 97

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