Guest guest Posted August 7, 2002 Report Share Posted August 7, 2002 * Exported from MasterCook * Potato Puffs Recipe By :Faith Gussin; Apple Valley, CA Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup instant dry milk -- (nonfat) 1/2 cup water 2 cups potatoes -- cooked & mashed 1/4 cup onion -- finely chopped 1 egg -- well beaten 1 teaspoon salt 1 Dash cayenne pepper 1 cup corn flakes -- crushed 1/2 cup Parmesan cheese -- grated 3 tablespoons butter -- melted Whip the instant milk and water until thick and smooth. Add the potatoes, onion, egg, salt and cayenne. Shape into 1 1/2 inch balls. Mix cornflakes, cheese and butter. Roll balls in the crumbs. Place on greased baking sheet and bake 25 minutes in a 350 F oven until brown. Source: " http://www.vvdailypress.com/food/cooksexchange/ " S(Formatted for MasterCook by): " Vicky; vcb1 " Copyright: " Copyright 1996-2002 Daily Press " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 176 Calories; 9g Fat (43.7% calories from fat); 8g Protein; 17g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 636mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat. NOTES : Following is a recipe using leftover mashed potatoes shared by Faith Gussin of Apple Valley. “I got it from my cookbook, ‘Thoughts for Buffet,’ “ she said. “They are very good with roast beef or steak.” Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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