Recipe - French Potato Pancakes

1 One half cup Frzn hashbrown potatoes,
partially thawed or 1 1/2
c grated potatoes
1 cup Finely minced cooked turkey
One half cup Sliced green onion
4 teaspoon Lour
1 tablespoon Parsley flakes
One half teaspoon Dried chervil or summer
savory leaves
1 ct 8 ounce (1 c) frozen fat free
egg product, thawed (or
2 eggs
2 tablespoon Coarsely chopped ripe olives
1 teaspoon Dijon mustard
4 teaspoon Olive oil

1. In a medium bowl, combine all ingredients except olive oil; mix
well.

2. In a large nonstick skillet, heat 1 tsp of the oil over medium
high heat until hot. Spoon One fourth of the potato mixture into the skillet;
spread slightly. Cook 45 min without stirring, until bottom is
brown. Flip pancake and cook other side for 34 minutes or until
brown and thoroughly cooked.

3. Slide pancake onto serving platter and keep warm. Repeat with
remaining oil and mixture. Garnish with additional parsley and
green onion if desired.

Per serving: 1 starch, 1 lean meat.
Calories per serving: 210

Source: Pillsbury Fast and Healthy Magazine Nov/Dec 1993
Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY
3157861120

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip