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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PHOENIX-TAILED SHRIMP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound (medium) fresh shrimp
1 cup Water — cold
1 tablespoon Vodka
2 cup Oil — for deep-frying
1 1/2 teaspoon Salt
6 tablespoon Salt — coarse
1/8 teaspoon White pepper
1/2 teaspoon Black peppercorns
1 cup All-purpose flour
2 tablespoon Szechuan peppercorns
2 teaspoon Baking powder

Carefully remove the shells from the shrimp, leaving the tail sections intact.
Devein and wash under cold running water; pat dry with paper towels. In a
dish or bowl, marinate briefly in a mixture of the vodka, salt, and pepper
while you make the batter.

In a mixing, put the flour and baking powder; gradually add the cold water,
whisking until smooth.

In a wok, heat the 2 cup of oil until it reaches 350 degrees F. Add 1
tablespoon of the hot oil to the batter and stir to combine. Take a shrimp by
the tail and dip it into the batter (do not dip the tail), then slide it into
the hot oil. Deep-fry all the shrimp, a few at a time, until golden brown.
This should take about 2 minutes for each batch. Drain on paper towels, and
serve tails up, in a serving dish, with the salt/pepper mixture for dipping.
Makes 8 to 10 appetizer servings.

FOR DIPPING: In a bowl, combine coarse salt and the peppercorns. In a dry
frying pan over high heat, brown the salt/pepper mixture. When browned remove
and run the mixture through a grinder.

Recipe: “Chinese Appetizers” by Verdi Published by Irene Chalmers Cookbooks,
1981

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Title: CARROT ZUCCHINI JULIENNE
Categories: Diabetic, Vegetables, Side dish
Yield: 4 servings

1/2 lb Carrots;
1/2 lb Zucchini;
1 tb Betty’s Butter
2 tb Fresh Lemon Juice;
Salt and pepper to taste;
1 tb Poppy seeds;

Cut carrots and zucchini into 1/8″ thick julienne
strips. Place a steamer basket over boiling water and
cook carrots, covered, until crisp-tender 3 minutes.
Remove to a bowl and keep warm. Steam zucchini,
covered, until crisp-tender 1 minute and add carrots.
Heat butter, lemon juice, salt and pepper; stir into
vegetables. Sprinkle with poppy seeds and serve. Food
Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FAT
EXCHANGE CAL: 47; CHO: 3mg; CAR: 6g; PRO: 2g; SOD:
108mg; FAT: 3g;

Source: Lightly and Easy Diabetes Cuisine by Betty
Marks Brought to you and yours via Nancy O’Brion and

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=20
Title: Chocolate Mousse
Categories: Cakes, Desserts
Yield: 5 cups
=20
6 ea Semisweet choc. (1 oz),
Chopped coarsely
2 T Powdered egg white
1/4 c + 2 T water
2 T Sugar
1 1/2 c Whipping cream, whipped
=20
Place chocolate in top of a double boiler; bring water to a boil.
Reduce heat to low; cook, stirring occasionally, until chocolate
melts. Remove from heat, and set aside.
=20
Beat powdered egg white and water in a large bowl at high speed with
an electric mixer until soft peaks form. Gradually add sugar,
beating until stiff peaks form.
=20
Stir one-fourth of whipped cream into melted chocolate; stir into egg
white mixture. Fold in remaining whipped cream. Cover and
refrigerate at least 2 hours.
=20
MMMMM
=20

Title: WATERMELON FIRE AND ICE SALSA
Categories: Diabetic, Appetizers, Fruits
Yield: 6 servings

3 c Chopped watermelon
1/2 c Green bell peppers, chopped
2 tb Lime juice
1 tb Chopped cilantro
1 tb Chopped green onion
1 tb Jalapeno peppers, chopped*
1/2 ts Garlic salt

* Use up to 2 TBS. chopped jalapenos, depending on
taste.

Combine all ingredients. Cover and refrigerate 1
hour. Serve on sliced oranges or cheese-filled
manicotti. Or, top 1 cup sour cream with 1 cup salsa
and serve with chips. PER SERVING: 1/2 cup = calories
~ 31, protein – 1 g., fat – .4 g., carbohydrates – 7
g., cholesterol – 0, sodium – 156 mg. FROM: Light
Easy Meals from Family Circle Magazine issue August
1992. NOTE: lower sodium figure by using garlic
powder in place of garlic salt and adding lite salt to
taste.

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Title: Cevapcici (Cevaps for Short)
Categories: Appetizers, Beef, Other meat, Pork
Yield: 1 servings

1 lb Lean ground beef
1/2 lb Ground lamb
1/2 lb Ground pork
4 Garlic cloves; finely choppe
1 ts Salt
1 ts Baking soda
2 ts Freshly ground black pepper
1 ts Cayenne pepper; or more
Seasoned pepper and garlic p
1 Egg white; beaten

Recipe by: NDooley@president-po.president.uiowa.edu Mix all,
altogether. You may wish to combine the seasonings or grind
them together before adding them to the meat.

Shape in thumb-sized sausages, or in croquette size shapes.

Grill on open grill until done.

Serve with pita bread or hard rolls, and onions (raw or
sauteed). The smaller size works great for an appetizer (on a
toothpick).

Traditionally, these are not served in barbeque sauce.
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Title: Impossible Ham And Swiss Pie
Categories: Eggs, Pies, Easy
Servings: 6

2 c Ham ; cooked, smoked
– cut up
1 c Cheese; Swiss, shredded
1/3 c Green onion; chopped or
– onion, chopped
2 c Milk
4 Eggs
1 c Bisquick or baking mix
1/4 ts Salt
1/8 ts Pepper

Heat oven to 400F. Grease pie plate, 10×1 1/2″ inches. Sprinkle ham, cheese
nad onions in plate. beat remaining ingredients till smooth, 15 seconds in
blender or 1 minute with hand beater. Pour into plate. Bake till golden
brown or till knife inserted in centre comes out clean, 35 to 40 minutes.
Cool 5 minutes.
from _The Best of Bisquick_

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CHARLISA’S EXTRA-GOOD SESAME DROP BISCUIT-MUF

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Self-Rising Flour
1 c Butter — at room temperature
1 c Sour Cream
1/2 c Sesame Seeds — lightly
-toasted
1 tb Paprika
Vegetable Cooking Spray

Preheat the oven to 425øF. In a mixing bowl, mix the
flour and softened butter with a fork until barely
blended. Add the sour cream, sesame seeds, and paprika
and mix again until barely blended. Spray baking
sheets or mini-muffin cups with vegetable cooking
spray. Drop the dough by teaspoonfuls onto the pan or
into the muffin cups. Bake until brown around the
edges, about 10 minutes. Watch closely, for they burn
easily.

Source: “Dairy Hollow House: Soup Bread,” by
Crescent Dragonwagon Typed by Katherine Smith
Kook-Net: The Shadow Zone IV – Stinson Beach, CA

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JOHNNY CAKE MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Flour
1 c Cornmeal
3/4 ts Salt
1/2 c Sugar
4 ts Baking powder
1 ea Egg
1 c Milk plus 2 tblsp
4 tb Cooking oil

Put all dry ingredients in bowl, beat egg lightly and
add the milk to it. Add to dry ingredients and mix
well. Add the oil and mix well . Put in oiled pan and
bake in hot oven 400 for 20-25 min.

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Title: ENCHILADA TORTE
Categories: Turkey, Meats, Tex-mex
Yield: 6 servings

-JUDI M. PHELPS
1 lb Ground turkey
1 md Onion; chopped (about 1/2
-cup)
1/4 c Green bell pepper; chopped
1 ts Garlic; minced
1 c Tomato sauce
1/2 c Mild enchilada sauce
2 ts Chili powder
1/2 ts Ground cumin
4 oz Can chopped green chilies;
-drained
3/4 c Pitted black olives (3 oz);
-sliced
4 6-inch flour tortillas or
6-inch corn tortillas
1 1/2 c Sharp cheddar cheese;
-shredded
1 1/2 c Monterey Jack cheese;
-shredded, mix both cheeses
-together
——ACCOMPANIMENTS——–
Sour cream
Lettuce; shredded
Pitted black olives; sliced

Crumble turkey into a 1 1/2- to 2-quart microwave-safe
measure or bowl. Add onion, green pepper and garlic.
Cover with waxed paper; microwave on high 4 to 6
minutes, stirring twice to break up meat, until it
loses its pink color. Stir in remaining sauce
ingredients. Cover with waxed paper and microwave on
high 4 to 6 minutes, stirring once or twice, until
sauce is slightly thickened and hot. To assemble, put
a tortilla in bottom of a deep 1 1/2-quart
microwave-safe casserole. Top with 1 cup sauce, then
3/4 cup cheese mixture. Repeat layers 3 times ending
with a layer of cheese. Cover with waxed paper.
Microwave on high 3 to 5 minutes until hot and cheese
is melted. Let stand covered 3 minutes. Cut in
wedges and serve with sour cream, lettuce and olives.
Makes 6 servings.

Per serving made with flour tortillas, without
accompaniments: 478 cal, 30 g pro, 20 g car, 31 g fat,
123 mg chol, 889 mg sod. Source: Women’s Day, October
25, 1988.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com or jphelps@best.com

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