Name: Pierre Franey's Potato Pancakes
Ingredients: 3 Potatoes (about 1.25 lbs); Salt to taste; 1 tb Butter; 1/3 c Half-and-half; 2 Eggs, lightly beaten; 1/3 c Flour; 1/4 c Finely chopped onion; 1/2 ts Minced garlic; 2 tb Finely chopped parsley; Freshly ground pepper to; Taste; 2 tb Vegetable oil

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables		Potatoes	4	Servings

INGREDIENTS

3		Potatoes (about 1.25 lbs)
		Salt to taste
1	tb	Butter
1/3	c	Half-and-half
2		Eggs, lightly beaten
1/3	c	Flour
1/4	c	Finely chopped onion
1/2	ts	Minced garlic
2	tb	Finely chopped parsley
		Freshly ground pepper to
		Taste
2	tb	Vegetable oil

INSTRUCTIONS

Put the potatoes in a saucepan and add cold water to cover and salt. Bring
to the boil and cook until tender, 20 to 30 minutes. Drain and peel the
potatoes and put them through a food mill or potato ricer. In a mixing
bowl, combine the mashed potatoes, butter, half-and-half, eggs, flour,
onion, garlic, parsley, salt and pepper. Blend well. Heat the oil in a
skillet, preferably nonstick.  Spoon potato mixture into mounds and flatten
to make patty shape.  Cook 3 to 4 minutes, or until golden brown on one
side.  Turn and cook 3-4 minutes on the second side, or until golden brown.
Do not overcook or pancakes will be dry to the taste. Serve hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“People ignore God and then blame him for the chaos that results”