2 : 1/ lb Idaho potatoes; 6 medium
2 : tb Butter
1/2 : c Skim milk; to 2/3c warmed
3 : tb Parmesan cheese; grated
1/4 : c Nonfat cottage cheese
1/4 : c Nonfat sour cream
Salt : Salt and white pepper; to
-taste : -taste
1 : lb Fresh parsnips; peeled and
-sliced : -sliced
Margarine; : Margarine; (to taste)
Salt : Salt and pepper; (to taste)
1/4 : c Brown sugar; (or cup
-maple : -maple
; : ; syrup or honey)
2 : tb Finely minced parsley;
0: Preheat oven to 375 degrees and line a few baking sheets with parchment paper
1: Cream margarine and sugar until light
2: Beat in vanilla and eggs until smooth
3: Mix together flour, soda, and salt but do not sift; beat into batter
4: Add chocolate chips and nuts; stir to mix thoroughly
5: Drop onto lined baking sheets, using a small ice cream scoop or a heaping tablespoonful
6: Bake for 12 minutes, turning sheets end for ends and trading oven racks at the halfway point
7: Remove from oven and slide parchment off sheets (with cookies) and leave until the cookies are barely cool enough to handle
8: Then transfer to racks to cool
9: From Mike Pedrazzini; makes 60 cookies Recipe by: Stephane Corbe <scorbe@miya
10: cs
11: it-chiba
12: ac
13: jp> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2
14: 0l
15: