1 Onion
4 Potatoes, peeled
1 Egg, beaten
2 Tablespoons Flour
Salt
Pepper
Vegetable Oil
Sour Cream for Dipping
Grate the onions and potatoes in a large strainer over a bowl. Press on the mixture to get the liquid out. Place the onion, potatoes, egg, salt and pepper and flour in a bowl and mix good. In a medium skillet pour enough oil in to coat the bottom of it. Place 1 large tablespoon of the potato mixture in the oil forming a circle. Cook for 2-3 minutes or until done and golden brown. Drain on a paper towel. Serve warm with sour cream.
Monday, March 7, 2011
ROASTED CHEDDAR CAULIFLOWER
1 Head Cauliflower
1/2 Cup Cheddar Cheese, grated
1/4 Teaspoon Salt
2 Teaspoons Olive Oil or Olive Oil Spray
Preheat oven to 400 degrees. Cut the cauliflower into florets, place on a baking dish and sprinkle with olive oil or coat with spray. Salt and toss to coat. Roast the cauliflower for 30 minutes. Remove the cauliflower from the oven, stir, sprinkle with cheese and roast for another 3-4 minutes until the cheese is melted. Serve.
1/2 Cup Cheddar Cheese, grated
1/4 Teaspoon Salt
2 Teaspoons Olive Oil or Olive Oil Spray
Preheat oven to 400 degrees. Cut the cauliflower into florets, place on a baking dish and sprinkle with olive oil or coat with spray. Salt and toss to coat. Roast the cauliflower for 30 minutes. Remove the cauliflower from the oven, stir, sprinkle with cheese and roast for another 3-4 minutes until the cheese is melted. Serve.
CRUNCHY BAKED GREEN BEANS
1 Cup Panko or Bread Crumbs
1/2 Teaspoon Salt
1/2 Teaspoon Garlic Powder
2 Large Eggs
1/4 Cup Flour
Green Beans, cut in half
Olive Oil Spray
Wash green beans and pat dry. Cut into half. Preheat oven to 400. Spray a baking sheet. Mix the first 3 ings. in a bowl. In another bowl wisk the eggs. Put the flour in another bowl. Dip the beans in the flour, then the egg and then the bread crumbs. Make sure they are coated good. Place on the sprayed pan and make sure they do not touch. Bake for 30 minutes or until golden brown. Do not let get dark brown or they will taste scorched. Serve with honey mustard sauce. If using cooked green beans cut time back to 15 minutes.
1/2 Teaspoon Salt
1/2 Teaspoon Garlic Powder
2 Large Eggs
1/4 Cup Flour
Green Beans, cut in half
Olive Oil Spray
Wash green beans and pat dry. Cut into half. Preheat oven to 400. Spray a baking sheet. Mix the first 3 ings. in a bowl. In another bowl wisk the eggs. Put the flour in another bowl. Dip the beans in the flour, then the egg and then the bread crumbs. Make sure they are coated good. Place on the sprayed pan and make sure they do not touch. Bake for 30 minutes or until golden brown. Do not let get dark brown or they will taste scorched. Serve with honey mustard sauce. If using cooked green beans cut time back to 15 minutes.
CREAMY BANANA SAMMIES
Will make 2 sammies.
4 Slices Whole Wheat Bread
1/4 Cup Cream Cheese
1 Banana
Cut the banana in half. Then cut each half into strips lengthwise. This makes them flat. Spread 2 teaspoons of cream cheese on on side of each piece of bread. Lay the banana slices on one piece of bread and then put the other piece of bread over the bananas. Cut into 4 squares. Serve.
4 Slices Whole Wheat Bread
1/4 Cup Cream Cheese
1 Banana
Cut the banana in half. Then cut each half into strips lengthwise. This makes them flat. Spread 2 teaspoons of cream cheese on on side of each piece of bread. Lay the banana slices on one piece of bread and then put the other piece of bread over the bananas. Cut into 4 squares. Serve.
Sunday, March 6, 2011
STRAWBERRY AND BANANA CREPES
2 Eggs
1 Cup Flour
3/4 Cups Milk
1/2 Cup Water
1/2 Teaspoon Salt
2 Tablespoons Butter or Marg. melted
Butter or Marg. for sauteing
1/4 Cup Strawberry Preserves
1/4 Cup Cream Cheese
2 Bananas, sliced and cut in small rounds
Place the first 6 ingredients in a blender and puree. Ref. crepe bater for 1 hour or overnight so they will not tear. Grease a saute pan (6)in. across with butter, pour in 2 tablespoons of the batter and tilt the pan to spread the batter around into a 6 inch circle. Cook for 1 minute then flip and continue to cook for 30 seconds or until crepe turns light golden brown. Remove the crepe to a plate and make the rest of the crepes. In a bowl, combine the preserves and cream cheese until smooth. Spread some of the cream cheese mixture across the middle of a crepe and top with serveral slices of bananas. Fold over the edges to close. Do the rest of the crepes. Serve.
1 Cup Flour
3/4 Cups Milk
1/2 Cup Water
1/2 Teaspoon Salt
2 Tablespoons Butter or Marg. melted
Butter or Marg. for sauteing
1/4 Cup Strawberry Preserves
1/4 Cup Cream Cheese
2 Bananas, sliced and cut in small rounds
Place the first 6 ingredients in a blender and puree. Ref. crepe bater for 1 hour or overnight so they will not tear. Grease a saute pan (6)in. across with butter, pour in 2 tablespoons of the batter and tilt the pan to spread the batter around into a 6 inch circle. Cook for 1 minute then flip and continue to cook for 30 seconds or until crepe turns light golden brown. Remove the crepe to a plate and make the rest of the crepes. In a bowl, combine the preserves and cream cheese until smooth. Spread some of the cream cheese mixture across the middle of a crepe and top with serveral slices of bananas. Fold over the edges to close. Do the rest of the crepes. Serve.
KALE KELBASA SOUP
1 Tablespoon Olive Oil
1 Onion, minced
1 Clove Garlic, minced
6 Potatoes, peeled and thinly sliced
2 Quarts Water
6oz. Kielbasa Sausage, thinly sliced
3 Teaspoons Veg. Bouillon Powder
Black Pepper to taste
1 Lb. Kale, washed and chopped
In a large pot put the olive oil in it and then stir in the garlic and onion. Cook for 4 minutes. Stir in the potatoes and let them cook for 3 mintues. Stir. Then pour in the water and bring to a boil. Add the bouillon and let cook for 20 minutes until the potatoes become mushy. In a skillet cook the sausages until the fat is released and then drain off the fat. Mash the potatoes and add the sausage and pepper. Simmer for 5 minutes. Before ready to serve add the kale and let cook until it becomes jade green and tender. Serve hot.
1 Onion, minced
1 Clove Garlic, minced
6 Potatoes, peeled and thinly sliced
2 Quarts Water
6oz. Kielbasa Sausage, thinly sliced
3 Teaspoons Veg. Bouillon Powder
Black Pepper to taste
1 Lb. Kale, washed and chopped
In a large pot put the olive oil in it and then stir in the garlic and onion. Cook for 4 minutes. Stir in the potatoes and let them cook for 3 mintues. Stir. Then pour in the water and bring to a boil. Add the bouillon and let cook for 20 minutes until the potatoes become mushy. In a skillet cook the sausages until the fat is released and then drain off the fat. Mash the potatoes and add the sausage and pepper. Simmer for 5 minutes. Before ready to serve add the kale and let cook until it becomes jade green and tender. Serve hot.
CHICKEN, TUNA OR SALMON MELTS
1 Can Tuna or Salmon or Chopped Chicken Breasts, drained good
2 Tablespoons Ranch or Caesar Dressing
Cheddar or Mozzarella Cheese, shredded
1 Green Onion, chopped
Drain the tun or salmon and add the ranch or caesar dressing. Put on bread and then add the green onion and then put the shredded cheese on top of this and broil until the cheese is melted.
2 Tablespoons Ranch or Caesar Dressing
Cheddar or Mozzarella Cheese, shredded
1 Green Onion, chopped
Drain the tun or salmon and add the ranch or caesar dressing. Put on bread and then add the green onion and then put the shredded cheese on top of this and broil until the cheese is melted.
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