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AVAILABLE AT SHOP WQED

Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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PARMESAN POTATO PUFFS

From: Parmesan Potato Puffs
Primary category: Appetizers

Ingredients

1/3 cup instant nonfat dry milk powder
1/4 cup water
3 cups unseasoned mashed potatoes
(4 to 5 medium potatoes)
1 egg, beaten
1 tsp each salt and baking powder
1/8 tsp pepper
1/4 cup finely chopped onion
2 TBS chopped parsley
1 cup grated parmesan cheese
1/2 cup chopped toasted almonds
Paprika

Procedure

Preheat oven to 350°.

In a large bowl, thoroughly mix dry milk powder and water. Add potatoes, egg, salt, baking powder, pepper, onion, parsley and 1/2 cup of the cheese. Mix thoroughly.

Form mixture into 6 balls. On a plate, mix remaining cheese with almonds. Roll each ball in almond mixture to coat. Place on buttered baking dish. Bake at 350° for 30 to 35 minutes until puffed and lightly browned. Dust with paprika. Makes six servings.

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Parmesan Potato Puffs - NOTES

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Parmesan Potato Puffs - REVIEWS

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