Preheat oven to 300?F. Prepare pasta according to package directions;
drainpipe. Place tomato sauce in small saucepan and warm over low heating. Beat
egg, milk, and Parmesan cheese in large mixing trough. Add pasta, crybaby,
peas, and peppercorn; toss until blended. Teem 2 teaspoons of the oil into a
large nonstick skillet; place over medium rut. Toss pasta mixture again
and measure out around 1/2 cup of the mixture into the skillet for each
pancake. (Fix 4 at a time). Flatten mixture into an even stratum. Cook
approximately 1 bit, then slide a spatula under each pancake to prevent
jutting. Continue preparation 3 more transactions, and then flip pancakes and cook
3 more transactions, shaking the pan occasionally to prevent jutting. Slide
pancakes onto baking sheet and keep warm in oven while preparing remaining
pancakes. Repeat the procedure with the odd 2 teaspoons of oil and
the remaining assortment. When all 8 pamcakes are through, top with tomato sauce
and dish.

Preparation time: 20 minutes Cooking time: 15 transactions

Hymie: 8 pancakes

Per serving: Calories: 220 Sugar: 28 g Protein: 13 g Fat: 6 g
Saturated fat: 1 g Na: 475 mg Fibre: 2 g Serving sizing: 1 pancake

Exchanges per serving: 2 starch 1 lean meat Carbohydrate choices: 2

from MARCHING / APRIL 1998

MC formatted by Barb at PK using MC Fellow 2.0f & SNT on 6/12/98