Name: Potato Wedges
Ingredients: 4 MEDIUM BAKING POTATOES; 1/4 c CORNFLAKE CRUMBS; 2 tb GRATED PARMESAN CHEESE; 1 ts PARSLEY FLAKES; 1/2 ts SALT; 1/8 ts PEPPER; 1/4 c BUTTER, MARGARINE, MELTED

Do not say: “I cannot bear this from such a man, nor should I suffer things of this kind, for he has done me a great wrong. He has accused me of many things of which I never thought. However, from someone else I will gladly suffer as much as I think I should.” Such a thought is foolish, for it does not consider the virtue of patience or the One who will reward it, but rather weighs the person and the offense committed. The man who will suffer only as much as seems good to him, who will accept suffering only from those from whom he is pleased to accept it, is not truly patient.

Thomas a Kempis

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Vegetables	4	Servings

INGREDIENTS

4		MEDIUM BAKING POTATOES
1/4	c	CORNFLAKE CRUMBS
2	tb	GRATED PARMESAN CHEESE
1	ts	PARSLEY FLAKES
1/2	ts	SALT
1/8	ts	PEPPER
1/4	c	BUTTER, MARGARINE, MELTED

INSTRUCTIONS

PREHEAT OVEN TO 400 DEG. F. CUT CLEANED POTAOTES INTO 8 LENGTH-WISE PIECES.
IN A PIE PLATE, COMBINE CORNFLAKE CRUMBS, PARMESAN CHEESE, PARSLEY FLAKES,
SALT AND PEPPER. DIP POTATO WEDGES INTO MELTED BUTTER, THEN IN SEASONING
MIXTURE. PLACE POTATOES ON A BAKING SHEET. NOTE: POTATOES MAY BE
MICRO-WAVED FOR ABOUT 3 MINUTES TO REDUCE THE
Posted to MM-Recipes Digest V5 #018 by scotlyn@juno.com (Daniel S Johnson)
on Jan 17, 1998

A Message from our Provider:

“Man is surrounded by the wonders of God.”