LEFSE – NORWEGIAN POTATO PANCAKES

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Norwegian Breakfast
Pancakes Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Potatoes
1/4 c Butter
1/4 c Milk
1 1/2 ts Salt
1 t Sugar
1/4 ts MSG
1/8 ts Black pepper
2 1/2 c Sifted all-purpose flour

1. Wash, peel and cook the potatoes. Cut in halves and
boil. Drain the cooked potatoes. Dry the potatoes by
shaking the pan over low heat. Mash or rice the
potatoes thoroughly. 2. Whip into the potatoes the
butter and milk, and a mixture of the salt, sugar, MSG
and black pepper. 3. Whip the potatoes until light and
fluffy. Cool the potatoes and then chill in the
refrigerator. 4. Set a heavy skillet or griddle over
low heat to warm. Do not grease the skillet or
griddle. 5. Remove the chilled potatoes from the
refrigerator. Add about half of the flour and beat
until smooth. Beat in enough of the remaining flour to
make a smooth dough, shape into a ball and turn out
onto a lightly floured surface. Roll into a round
about 1/8 inch thick. Cut into 6 inch “rounds. 6. Test
the griddle by dropping on it a few drops of cold
water. If the drops dance around in little beads,
temperature is about right. Do not grease. 7. Place a
lefse ”round" on the griddle or skillet and cook until
browned. Turn and lightly brown on the other side.
Then, turning frequently, continue cooking until the
Lefse are lightly browned and dry. Remove and place on
a clean, dry towel. Cool completely. 8. To serve …
dust with powdered sugar, roll and enjoy.

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Title: Southern Praline Grits
Categories: Desserts
Yield: 6 servings

3 1/2 c Water
1 c Enriched Hominy Quick Grits*
— (Quaker or Aunt Jemima)
1/2 ts Salt (optional)
2 Eggs; beaten
1/2 c Brown sugar, firmly packed
1/4 c Chopped pecans
2 tb Margarine or butter
1/2 ts Cinnamon

Heat oven to 350 F. Grease 2-qt. casserole. Bring water to a boil;
slowly stir in grits and salt. Return to boil; reduce heat. Simmer 2 to
4 minutes, stirring occasionally. Remove from heat. Cover; let stand 5
minutes. Stir in remaining ingredients; mix well. Pour into prepared
casserole. Bake 50 to 60 minutes or until knife inserted in center comes
out clean. Garnish with whipped cream or pecan halves, if desired.

*NOTE: To substitute regular Quaker or Aunt Jemima Enriched Hominy Grits,
increase water to 4-1/2 cups and simmer tim to 12 to 14 minutes, stirring
occasionally. Proceed as recipe directs.

NUTRITIONAL ANALYSIS per serving:
* calories 261
* carbohydrates 40 g
* protein 5 g
* fat 9 g
* calcium 34 mg
* sodium 250 mg
* cholesterol 90 mg
* dietary fiber 0 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Title: Whole Wheat Buttermilk Pancakes
Categories: Diabetic, Holidays, Pancakes, Vegetarian, Breakfast
Yield: 12 servings

1/2 c Whole Wheat Flour 1 Egg
1/2 c Unbleached White Flour 1 c Buttermilk -or- Sour
Milk (1
1 ts Sugar -cup lowfat milk + 1
1 ts Baking Powder -tablespoon vinegar)
1/2 ts Baking Soda 2 tb Vegetable Oil
1/4 ts Salt

Stir together the flours, sugar, baking powder, baking soda and salt.

Beat the egg, milk and oil together. Add the liquids to the flour
mixture and stir just until blended.

Pour the batter onto a greased hot griddle.

Serve with fresh fruit slices, unsweetened applesauce or low-calorie
syrup.

Makes 12 4-inch pancakes

Two Pancakes = Calories: 114 Carbohydrates: 18 Protein: 4 Fat: 3
Sodium: 246 Potassium: 1200 Cholesterol: 47

Exchange Value: 1 Bread Exchange + 1/2 Fat Exchange

Source: Holiday Cookbook, American Diabetes Association,

MMMMM

Penne with Sun-Dried Tomatoes and Capers

Recipe By : Moosewood Cooks at Home
Serving Size : 4 Preparation Time :0:00
Categories : Entree Pasta
Stovetop

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 sun-dried tomatoes — minced
2 med onions — thinly sliced
4 med tomatoes — chopped
6 cloves garlic — minced
3 tbsps capers — rinsed and drained
1 1/2 tsps fresh thyme — minced
1 tbsp fresh tarragon — minced
1 c fresh or frozen peas (opt) — thawed
salt and fresh-ground pepper — to taste
1 lb penne — cooked
1/2 c parsley — chopped
grated parmesan cheese

Place sun-dried tomatoes in a small bowl and cover with 1/2 cup boiling water.
Set aside. In saute pan, heat some broth and saute onions on med heat, covered,
3 minutes. Drain sun-dried tomatoes, reserving their liquid, and add to onions.
Stir in garlic, capers, thyme and tarragon. Add chopped tomatoes, peas and
reserved tomato-soaking liquid. Saute covered until tomatoes soften and lose
shape. Add salt and pepper to taste. Toss hot cooked pasta with sauce, stir in
parsley, and top with parmesan.

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Per serving: 588 Calories; 7g Fat (9% calories from fat); 32g Protein; 126g
Carbohydrate; 0mg Cholesterol; 4620mg Sodium

Title: LEMON CHICKEN #4
Categories: Chinese, Chicken
Yield: 6 servings

3 Whole skinned/boned chicken
-breasts
1 tb Vodka
1/2 ts Sesame oil
1 Egg white
3/4 c Sugar
1 tb Cornstarch
1/2 c White vinegar
Grated lemon rind
1 Whole juiced lemon
1/4 c Chicken stock
1 Cleaned carrot
1 Trimmed scallion
1/4 c Thin cut green pepper
1/4 c Drained pineapple
3/4 c Water chestnut powder
Peanut oil for frying
1/2 ts Lemon extract

Combine the vodka, sesame oil and lightly beaten egg
white in a bowl. Add the chicken breasts and set
aside. Combine the sugar, cornstarch, vinegar, lemon
rind and lemon juice in a saucepan. Bring to a boil,
stirring. Add the chicken broth and return to a boil.
Cut the carrot into 2-inch lengths. Cut the pieces
into thin slices. Cut the scallion into thin slices.
Add the carrot, scallion, green pepper and pineapple
chunks to the sauce. Bring to a boil and set aside.
Heat the oil for deep frying. Dip the chicken pieces
into the water chestnut powder and shake off any
excess. Cook the chicken pieces in the oil for about
10 minutes, or until the coating is crisp and the
chicken is cooked through.

Place each piece of chicken on a flat surface. Using a
sharp knife, cut it crosswise into 1-2 inch lengths.
Arrange the pieces on a platter. Heat the sauce, add
the lemon extract, and pour it over the chicken. Serve
immediately.

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Lemony Chicken with Fresh Coriander

Recipe By : Indian Cooking by Madhur Jaffrey (p73)
Serving Size : 4 Preparation Time :0:00
Categories : Main courses, poultry* Indian, Pakistani, Sri Lankan*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1″ cubes fresh ginger, peeled coarsely chopped
4 tablespoons water
6 tablespoons vegetable oil — *
2 1/2 pounds chicken parts — skinned **
5 cloves garlic, peeled and finely chopped
3 cups fresh coriander (w/o roots lower stems) — very
finely chopped
(about 200g)
1/2 – 1 fresh, hot green chilli — very finely chopped
1/4 teaspoon cayenne
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 teaspoon salt
2/3 cup water
2 tablespoons lemon juice

* Try 3T oil.
** 6 kip filets; pound thicker part slightly to flatten.
[Translation: A kip filet is a skinned, boned, chicken breast half.]

Put the giner and 4 tablespoons of the water into the container of an electric
blnder.
Blend until you have a paste.
[Not very paste-like, but still worked.]

Heat the oil in a wide, heavy, preferably non-stick pot over a medium-high
flame.
When hot, put in as many chicken pieces as the pot will hold in a single layer
and
brown on both sides.
Remove the chicken pieces with a slotted spoon and put them in a bowl.
Brown all the chicken pieces this way.

Put the garlic into the same hot oil.
As soon as the pieces turn a medium brown color, turn heat to medium and pour
in
the paste from the blender.
Stir and fry it for a minute.
Now add the fresh coriander, green chili, cayenne, ground cumin, ground
coriander,
turmeric, and salt.
Stir and cook for a minute.
Put in all the chicken pieces as well as any liquid that might have accumulated
in the
chicken bowl.
Also add 2/3 cup water and the lemon juice.
[I added this first and stirred before putting in chicken.]
Stir and bring to a boil.
Cover tightly, turn heat to low, and cook for 15 minutes.
Turn the chicken pieces over.
Cover again and cook another 10-15 minutes or until chicken is tender.
If the sauce is too thin, uncover the pot and boil some of it away over a
slightly
higher heat.

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Serving Ideas : Serve with Spiced Basmati Rice.

NOTES : Extremely yummy!
This is a nice company dish; it’s easy and it doesn’t need
much attention for the last half hour.

Title: HOT SPICY BEAN CURD
Categories: Vegetarian, Beans, Oriental
Yield: 2 servings

2 tb Oil
2 ea Green onions, chopped
1 ts Garlic, chopped
1 ea Green chilies, chopped
1 tb Salted black beans
1 lb Bean curd, cubed
1 tb Soy sauce
1 ts Brown sugar
1/2 c Stock
1 ts Cornstarch dissolved in 1
— tb water

Heat oil in a wok fry the onion, garlic chili for
30 seconds. Add salted beans bean curd, fry gently
till bean curd turns golden. Add the rest of the
ingredients cook until the sauce thickens. Serve
hot over noodles or fried rice.

Jack Santa Maria, “Chinese Vegetarian Cookery”

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Title: WHITEFISH SALAD (D)
Categories: Seafood, Salads, Jewish
Yield: 5 servings

2 lb Smoked whitefish
2 1/2 Stalks celery, strings
– Removed (I leave this out)
1 c Sour cream; approximately
1 1/2 tb Mayonnaise, heaping
Freshly ground black pepper
1 tb Snipped fresh dill *
1 tb Chopped parsley *
Garnish, sprigs of fresh
Dill and or parsley

Keeping the skin of the whitefish intact and the head
still attached, carefully remove the bones from the
whitefish and place the meat in a mixing bowl.

Dice the celery and combine with the whitefish, along
with 1 cup of the sour cream, the mayonnaise, and the
pepper. Add the dill and parsley and as much more sour
cream as is wanted.

Stuff the mixture back into the skin of the whitefish,
remaking the shape of a fish. Garnish with additional
dill and parsley

Elaine’s Note: I use the dill, parsley as a garnish only, we like our
salad straight. I also chunk the salad, and do not mush the fish.

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NEW YEAR’S EVE CAKE:::GWHP32A

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Collector
Kate Smith

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Cake Flour — sifted
3 ts Baking Powder
1/2 ts Salt
2/3 c Butter — or shortening
2 c Sugar
1 c Milk
1 1/2 ts Vanilla
6 Egg whites — stiffly beaten

Sift flour once, measure, add baking powder and salt,
and sift together three times. Cream butter
thoroughly, add sugar gradually, and cream together
until light and fluffy. Add flour, altemately with
milk, a small amount at a time, beating after each
addition until smooth. Add fla- voring. Fold in egg
whites quickly and thoroughly. Bake in three greased
9-inch layer pans in moderate oven ( 375 degrees F.)
20 to 25 minutes. Spread Chocolate Cream Filling (see
recipe) between layers and Hungarian Chocolate Frost-
ing (see recipe) on top and sides of cake. When
frosting is set, write numbers from one to twelve
around top of cake with white frosting to represent
the face of a clock. Place hands of clock at twelve
o’clock.

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Title: GRAVLOX
Categories: Appetizers, Brunch, Low-cal, Jewish
Yield: 1 servings

3 lb Salmon; fresh, center cut,
2 bn Dill
1/4 c Kosher salt
1/4 c Sugar
2 tb White peppercorns
Lemon; wedges
Pepper; black for garnish

1. Place 1/2 of the fish, skin side down, is a
deep-glass dish. spread dill over the fish. Sprinkle
dry ingredients over dill. Top with matching other
half of fish, skin side up.

2. Cover with foil and weigh with a large board and a
five lb weight. (I use a heavy book over a platter)
Refrigerate for 48 to 72 hours -, turning the salmon
and basting every twelve hours with the accumulated
juices.

3. to serve, remove the fish from the marinade, scrape
away the dill and spices, pat dry. Slice salmon thinly
on the diagonal and serve.

NOTE: This recipe is from THE SILVER PALATE, AUTHORS;
Julie Russo and Sheila Lukins. We have made it so many
times that we ALMOST think of it as ours. It is
Ellen’s addition to many a holiday party, especially
during the days we had Thanksgiving in Vermont.

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