Name: Creamed Potatoes with Onions
Ingredients: 8 -(up to); 10 Potatoes; 6 oz Cream cheese; softened; 1 Egg; beaten slightly; 2 tb Flour; 2 tb Minced parsley; 2 tb Minced chives; Salt and pepper to taste; 1 cn (3.5-oz) fried onion rings

Nearly all the wisdom we possess, that is to say, true and sound wisdom, consists of two parts: the knowledge of God and of ourselves. But, while joined by many bonds, which one precedes and brings forth the other is not easy to discern… the knowledge of ourselves not only arouses us to seek God, but also, as it were, leads us by the hand to find Him… [But] it is certain that man never achieves a clear knowledge of himself unless he has first looked upon God's face, and then descends from contemplating him to scrutinize himself.

John Calvin

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs		Vegetable	8	Servings

INGREDIENTS

8		-(up to)
10		Potatoes
6	oz	Cream cheese; softened
1		Egg; beaten slightly
2	tb	Flour
2	tb	Minced parsley
2	tb	Minced chives
		Salt and pepper to taste
1	cn	(3.5-oz) fried onion rings

INSTRUCTIONS

Peel and chop potatoes, boil until tender. Drain, mash and beat until
smooth. Add cream cheese and beat again. Blend in egg, flour, parsley,
chives and seasonings. Turn into butterer 2-quart casserole and spread
onions on top. Bake uncovered at 325 for 25-30 minutes.
MRS DAVID HENDERSON (GRACE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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