| 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 | T | Flour |
| 2 | T | Minced parsley |
| 2 | T | Minced chives |
| Salt and pepper to taste | ||
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 166
Calories From Fat: 82
Total Fat: 9.2g
Cholesterol: 46.6mg
Sodium: 2260.4mg
Potassium: 557.6mg
Carbohydrates: 10.8g
Fiber: 1.1g
Sugar: 1.1g
Protein: 9.9g