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Print this Recipe    Green & White Potatoes

6 medium or 12 small red bliss potatoes or new potatoes
1 rib celery
1 medium onion
3-4 green onions including tops
1/2 bunch parsley--3/4 c. chopped
1/2 stick butter
black pepper optional

Scrub potatoes thoroughly, do NOT peel. Wash celery & dice coarsely.
Peel & dice onion. Boil potatoes,onion,celery in salted water to cover;
chop parsley & green onion medium finely & set aside.
Drain potatoes when done (cut one apart with fork) reserving vegetable
water for gravy/soup if desired. In same pot, dump butter,parsley,green
onions on to potatoes & mix/stir to blend, meltin butter & breaking up
potatoes somewhat. Serve immediately (if delayed, carefully reheat
on top burner, scraping bottom clear to prevent sticking). These are
good warmed up in lightly oiled pan the next day, even better when canned
corned beef is added as a quick meal ...with or without poached eggs

Nancy Washburne ngwash@astro.ocis.temple.edu

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