Swedish Potato Cakes

Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:45
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 egg
1/2 cup milk
1/4 cup all-purpose flour
2 tablespoons sugar
1 tablespoon margarine — melted
2 medium baking potatoes — peeled and cubed
2 tablespoons margarine
applesauce

Into blender place the egg, flour, milk, sugar and 1 tablespoon
melted margarine. Blend on high until smooth. Add half the cubed, raw
potatoes. Blend on high speed until smooth. Add remaining potatoes and
again blend on high until smooth.
Cover tightly and refrigerate 30 minutes or more.
Using an 8-inch skillet, heat over medium heat, add margarine
(about 1 teaspoon) and swirl to coat entire bottom. Pour in about 3
tablespoons of mixture and swirl to coat bottom of pan. Cook for one
minute or until lightly browned. Turn and brown other side. Repeat
with remaining mix, adding margarine as needed.
Serve immediately with applesauce or topping of your choice.

Yield: About 12 pancakes.

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Serving Ideas : Serve with applesauce and a meat entree.

ARAKAS LATHEROS (PEAS LATHEROS)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Vegetables Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SPALDING
5 lb Fresh peas
4 Scallions
1 1/4 c Oil OR
1 c Butter
1 1/2 lb Tomatoes, peeled — strained OR
1 tbsp Tomato paste diluted with:
2 c Water
3 tbsp Dill — chopped
Salt pepper to taste
Water as needed

Shell, wash and drain peas. Chop white part of the callions into small
pcs., and the green part into lge.
pcs. Heat oil in large pot. Add the scallions and cook until soft but not
browned. Add the peas and brown very lightly. Add the tomatoes (or the
diluted paste), dill, salt, and pepper. Add enough water to half cover the
peas. Cover the pot. Cook over medium heat until only the oil remains and
the liquid has been absorbed (abt. 45 min.).

NOTE: You can make this without the tomatoes, if you wish. In that
case, add just enough water to cover the peas.

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Title: Dinosaur Burger
Categories: Hamburger
Yield: 8 servings

9 x Inch loaf of unsliced
Sour-dough bread
Pouch dry onion soup mix
2 lb Ground beef
1 lg Tomato, sliced
1/4 c Water
Lettuce leaves
Sweet pickle chips

With large, serrated knife, cut bread horizontally in half. From top
half, remove soft bread, leaving crust, and crumble enough bread to
measure l cup. Set aside top crust. Preheat broiler. In large bowl,
with fork, combine bread crumbs, dry soup mix and water, let stand 5
min. Stir in beef lightly. Shape into 9 in. patty. Place on broiler
rack over pan. Broil 6 in. from heat till firm, about 10 min. Line
bottom half of bread with lettuce leaves. With 2 pancake turners,
lift beef patty onto lettuce. Top with tomato slices, pickle chips
and top crust. To serve, cut burger into wedges. Serves 6 to 8.

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FAST GOODIES

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Appetizers Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick
1/2 c Melted butter
8 oz Sour cream
1/2 c Grated cheese

Mix everything together. Put into muffin tins. Bake @
450 for 10-12 minutes. Good. Easy. Quick. Special.

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Title: ORTEGA JALAPENO ICE CREAM
Categories: Desserts, Ice cream
Yield: 1 servings

1 qt Vanilla ice cream; slightly 3 ts Jalapenos; diced
Softened 1/2 ts Grated lime peel

In large bowl, combine ice cream, jalapenos and lime peel. Return to ice
cream container and refreeze until firm.

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Apple ‘n Oats Streusel Coffeecake

Recipe By : Bon Appetit/ Magazine/ Novemer 1990 p. 16
Serving Size : 32 Preparation Time :0:00
Categories : Cakes- Loaf Coffeecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
STREUSEL TOPPING:
1/2 cup packed brown sugar
1/2 cup oats
2 teaspoons cinnamon
1/4 cup butter — chilled

CAKE:
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 cup unsalted butter — softened
1 1/3 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups plain nonfat yogurt
1 medium Granny Smith apple — peeled and chopped

Oven: 350
Grease two 9x5x3 inch loaf pans.

STREUSEL TOPPING:
Combine first 3 ingredients in small bowl. Cut in 1/4 cup chilled butter using
fingers or pastry blender til mixture
resembles coarse meal. Set aside.

CAKE:
Sift flour, baking powder and baking soda into large bowl. Using electric
mixer, cream 3/4 cup butter and 1-1/3 cups
sugar together in another large bowl til fluffy. Add eggs 1 at a time, beating
well after each addition. Mix in vanilla.

Fold in dry ingredients alternately with plain yogurt, beginning and ending
with dry ingredients.

Pour about 1-1/2 cups batter into bottom of each prepared pan. Sprinkle 1/3 cup
streusel over each. Sprinkle 1/4 of
apple over each.

Divide remaining batter, streusel and apple between pans, beginning with
batter. Run small knife through batter to
create swirl.

Bake til golden brown and toothpick inserted into centers comes out clean,
about 55 minutes. Cool on racks. Serve warm
or at room temperature.

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Title: Studynyna Rybiacha (Fish In Aspic)
Categories: Fish, Main dish, Christmas, Russian
Servings: 10

1 lg Firm Fleshed Fish; (White
-fish, Canadian Sole,
-Flounder, About 2 Pounds)
3 Fish Heads And Trimmings
2 lg Onions
2 lg Carrots
4 Black Peppercorns; To Taste
1 lg Bay Leaf
2 tb Sugar
2 ts Salt
1 pk Plain Geletin; (1 Envelope)

Wast the whole fish and fish heads in cold water. Run a knife over the
fish, scraping from tail to head, to remove any leftover scales. Rinse
the gut cavity. Cut off the head at the gills, rinse again and cut into
equal pieces. Rub inside and out with salt and set aside. Remove the
gills from the heads. Combine the fish heads, tail, fins and all
ingredients in a 4 quart pot, then cover with 6 cups of cold water. Bring
to a boil, skimming off the foam, then reduce to a gentle simmer. Cook
for 20 minutes or until the heads are cooked through. Using a small
sieve, lined with a wet towel or cheesecloth, pour the liquid into a 2
quart jar. When most is poured off, press lightly on the remains and pour
off the rest. Place the sections of fish in about 2 cups of stock. Bring
to a gentle boil and simmer for about 10 minutes or until the fish turns
white. Do NOT overcook or the pieces will fall apart. With a slotted
spoon, remove the fish pieces and place on a platter to cool. When cool
enough to handle, remove the skin and bones trying to keep the pieces
large and not ragged. Cover and cool. Strain the cooking liquid again
and add to the rest of the stock. For a more intense flavor, stock may be
reheated and reduced by a third. Dissolve the gelatin in 1 cup of fish
tock and add. Taste and add salt if needed. Cool. Pour in enough stock
to cover the bottom of a 6 cup fish mold or glass pan by 1/2 inch.
Reftigerate until set. Remove the peel from thecooked carrots and slice
them into thin rounds. Arrange the carrot rounds in an attractive pattern
on the aspic, add a little more cooled stock, and cool until set. Evenly
spread the fish pieces over the aspic, covering with more stock, cooling
until set. Continue to add stock until the fish is completely covered.
Refrigerate overnight.

TO SERVE:

Run a sharp knife around the edge of the mold. Place a platter on top of
the mold and invert. (A hot damp cloth helps to release it.) Garnish
with parsley sprigs and lemon slices just before serving.

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Coconut Ice

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Candies Australian
Current Month Output

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–1940 AUSSIE CKBK—–
2 c Sugar
1/2 c Milk
6 oz Dessicated coconut
1 pinch Cream of tartar
1 drop Red food coloring — optional

Place sugar and milk in saucepan. Stir until dissolved, add cream of
tartar. Bring to boil and boil 5 mins. Remove from heat and stir until
mixture begins to thicken and turn white. Add coconut. Turn onto greased
square pan. Cool and slice into squares. Optional: Pour a drop of red
food coloring into 1/2 ot the mixture to achieve a pink color. Pour this
mixture on top of the white mixture.

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GALA VEGETABLE-NUT PATE’

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Raw pecans
1 c Raw walnuts
1 c Raw sunflower seeds
3/4 c Chopped onions
2 tb Spike seasoning
2 1/3 c Bottled water
1/2 c Chopped fresh cilantro
1/4 c Chopped fresh parsley
1/2 c Grated carrots
1/2 c Grated zucchini
1/2 c Diced red bell peppers
Bell peppers
— red, yellow and green
— hollowed out in center
Lettuce leaves
Assorted crudites

Place nuts, sunflower seeds, onions, Spike seasoning, and water in food
processor, and process 25 to 30 seconds. Pour mixture into medium-sized
bowl. Stir in next 5 ingredients, and chill 1 to 2 hours. Serve in bell
pepper cups on bed of lettuce surrounded by cucumber zucchini slices,
celery, carrot jicama sticks.

Source: Mrs. Gooch’s recipes flyer Typed for you by Karen Mintzias

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Title: Cranberry-Nut Bread
Categories: Diabetic, Breads/bm
Yield: 15 servings

1 c Whole wheat flour; 2 tb Vegetable oil;
1 c Unbleached all-purpose flour 1 Egg;
1/4 c Sugar; 1 c Cranberries; frsh/frozen
1 tb Baking powder; -chopped
2 ts Orange; rind grated 1/3 c Raisins;
1 c Orange juice; 1/3 c Walnuts; chopped

Combine the flours, sugar, baking powder, and orange rind in a mixing
bowl. Add the remaining ingredients and stir to blend well.

Pour into an oiled 9 x 5 inch loaf pan. Bake at 350 F for 45 to 50
minutes. Cool for 6 minutes before removing from the pan.

Cool thoroughly on a wire rack. Store in a plastic bag or aluminum
foil for at least one day before slicing.

1/15 recipe – 142 calories, 1 bread, 1/2 fruit, 1 fat exchange 24
grams carbohydrate, 3 grams protein, 4 grams fat 55 mg sodium, 120 mg
potassium, 18 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

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