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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - November 10, 2006

Parmesan Potato Pancakes

Serves: 4

           Download this recipe.

   2 cups mashed potatoes
   2 tablespoons fresh chives or green onions
   1 large egg white
   1/4 cup seasoned bread crumbs, divided
   2 tablespoons grated, fresh, parmesan cheese
   2 tablespoons olive oil, divided

1. Combine potatoes, chives, egg white and 2 Tbsp bread crumbs in a large bowl
2. Combine 2 Tbsp breadcrumbs and cheese on a small plate
3. Divide the potato mixture into 8 equal portions
4. Dredge in breadcrumb mixture, shaping each portion into ¼ inch patty
5. Heat 1 tsp oil in large nonstick skillet
6. Add 4 patties and cook 3-4 minutes on each side until golden
7. Serve pancakes hot with applesauce and low-fat sour cream

Serve with large, fresh green salad mixed with diced apples, diced apricots, or canned mandarin oranges.

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