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    Source of Recipe

    Betsy Shelton from a Home Ec Teacher's Cookbook

    List of Ingredients

    • 8 to 10 Med. potatoes, peeled, chopped
    • Salt & pepper to taste
    • 8 oz. Softened cream cheese
    • 3 Eggs slightly beaten
    • 3 Tablespoons minced fresh parsley
    • 2 Tablespoons minced chives
    • 1 (3oz.) can French fried onions


    1. Cook potatoes in water to cover in saucepan until tender; drain. Combine with salt and pepper in mixer bowl; beat until smooth. Add cream cheese; beat until smooth. Beat in flour, eggs, parsley and chives.
    2. Spoon into buttered 8 X 12 inch baking dish. Crush onions lightly; sprinkle over top.
    3. Bake at 325 degrees for 30 minutes or until puffed and golden brown. Yield: 8 servings




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