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Vaughn's Potatoes Recipe

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This recipe for Vaughn's Potatoes, by , is from The Koeberlein Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Ulibarri
Added: Saturday, September 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 medium potatoes, peeled and quartered
1/4 c. Parmesan cheese
1/2 of a 3 oz. package cream cheese
1 T. butter
1 T. chopped green onion
1/2 of 1 single serving envelope instant onion soup mix
Dash pepper
Milk
1 beaten egg
1-1/2 c. crushed cornflakes

Directions:
Directions:
In a saucepan, cook potatoes in unsalted water about 20 minutes or until tender. Drain and mash. Stir in parmesan cheese, cream cheese, butter, green onion, onion soup mix, and pepper. Mix well. Add 1-2 T. milk if mixture seems dry. Shape into balls. Dip each ball in beaten milk then roll in cornflakes. Place on a greased baking sheet and bake at 400 for 10-15 minutes until hot and crisp.

 

 

 

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