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FareShare Gazette Recipes -- December 2011 - K's


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Killarney Potato Balls

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* Exported from MasterCook *

Killarney Potato Balls

Recipe By : Kitchen Classics
Serving Size : 6 Preparation Time :0:00
Categories : FareShare Gazette December 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 medium potatoes
2 tablespoons butter
1/4 cup sour cream
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg
1 tablespoon minced green onion
1 tablespoon minced fresh parsley
2 tablespoons butter -- melted
1/4 cup grated Parmesan cheese
Parsley sprigs

Peel potatoes and cook in boiling water until tender. Drain and mash until
smooth. Beat in the first 2 tablespoons of butter, sour cream, salt, pepper, 
egg, green onion and minced parsley.

Shape into 12 balls about 2 inches in diameter. At this point the dish can 
be completed now or made ahead and refrigerated for up to 24 hours.

To complete now:
Refrigerate at least 2 hours.
Preheat oven to 375F.
Place potato balls in an ungreased 13 x 9-inch pan. Brush with melted
butter and sprinkle with Parmesan cheese.
Bake 15 to 20 minutes or until lightly browned.
Spoon into a serving bowl and garnish with parsley sprigs.

To make ahead:
Refrigerate up to 24 hours. Bake and serve as directed above.

Yields 6 servings.

Contributed by Norma S. to Kitchen Classics; Port Elgin, Ontario. No date.
MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 20 December 2011.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 213 Calories; 12g Fat (48.3% calories from 
fat); 5g Protein; 23g Carbohydrate; 2g Dietary Fiber; 63mg Cholesterol; 342mg Sodium. 
Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat.

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