Crisp Potato Pancakes With Goat Cheese On Mixed Greens
Ingredients & Directions -SALAD- 1 tb Sherry vinegar or balsamic -vinegar 1/2 ts Dijon mustard 3 tb Olive oil 2 tb Finely chopped fresh chives 1 tb Finely chopped shallot 1 Garlic clove; finely chopped 4 c Mixed baby greens PANCAKES 2 Russet potatoes; peeled, -grated 1/2 ts Salt 1/4 ts Pepper TOPPING 1 1/2 tb Olive oil 4 oz Soft fresh goat cheese; -(such at Montrachet), -crumbled 4 ts Finely chopped fresh chives An elegant appetizer from Fleur de Lys in San Francisco. For Salad: Whisk vinegar and mustard in small bowl. Gradually whisk in oil. Mix in chives, shallot and garlic. Season to taste with salt and pepper. Place greens in large bowl. Set aside. For pancakes: Place potatoes in dry kitchen towel and squeeze to remove as much moisture as possible. Transfer potatoes to large bowl. Add salt and pepper and toss to combine. Heat 1 tablespoon oil in heavy large skillet over medium heat. Mound 1/3 cup potatoes in skillet. using spatula, flatten to 3-inch round. Repeat 3 times, forming 4 pancakes. Top each cake with 1/4 of goat cheese. Sprinkle each with 1 teaspoon chives. Cover each with another 1/3 cup potatoes; press to adhere, enclosing cheese completely and flattening slightly. Cook until bottoms are golden, about 6 minutes. Add 1/2 tablespoon oil to skillet. Turn pancakes over; cook until golden, about 6 minutes. Toss greens with enough dressing to coat. Divide salad among plates. Arrange 1 pancake atop each salad. 4 Servings Bon App?it January 1996 Yields 1 Servings
Two-bean And Cheddar Cheese Pie
Ingredients & Directions 3/4 c Flour 1 1/2 c Shredded cheddar cheese 1 1/2 ts Baking powder 1/2 ts Salt 1/3 c Milk 1 Egg, slightly beaten 16 oz Can garbanzos, drained 16 oz Can kidney beans, drained 8 oz Tomato sauce 1/2 c Chopped green bell pepper 1/4 c Chopped onion 2 ts Chili powder 1/2 ts Dried oregano leaves 1/4 ts Garlic powder Heat oven to 375 degrees. Grease pie plate, 10 x 1 1/2 inches. Mix flour, 1/2 c cheese, the baking powder and salt in medium bowl. Stir in milk and egg until blended. Spread over bottom and up sides of pie plate. Mix 1/2 c of the remaining cheese and the remaining ingredients; spoon into pie plate. Sprinkle with remaining 1/2 c cheese. Bake about 25 minutes or until edges are puffy and light brown. Let stand 10 minutes before cutting. Yields 8 Servings
Chess Pie
Ingredients & Directions 1 Stick butter 3 Eggs 1 ts Vanilla 1/4 c Milk 1 1/2 c Sugar Melt butter. Add sugar, milk, and vanilla. Add eggs one at a time, beating well. Pour into unbaked pie shell. Bake at 350 35 minutes. Yields 1 Servings
Raspberry Applesauce Coffee Cake
Ingredients & Directions 1 1/2 c Raspberries 1/4 c Water 7 tb Sugar — divided Vegetable cooking spray 2 tb Cornstarch 1/2 ts Ground nutmeg — divided 1 3/4 c All-purpose flour — Divided 3 tb Margarine 1 tb Walnuts — finely chopped 1 1/2 ts Baking powder 1/2 ts Baking soda 1/8 ts Ground cloves 2 ea Egg whites 1 c Unsweetened applesauce Oven: 350F / 180C Spray 8-inch square baking pan with nonstick cooking oil. Sugar: 2 Tbsp. and 5 Tbsp. Flour: 3/4 cup and 1 cup. 1/ Combine berries and water in small saucepan. Bring to a boil over high heat. Reduce heat to medium. Combine 2 tablespoons sugar, cornstarch and 1/4 teaspoon nutmet in small bowl. Stir into raspberry mixture. Cook and stir until mixture boils and thickens. Cook and stir 2 minutes more; set aside. 2/ Combine 3/4 cup flour and remaining 5 tablespoons sugar in medium bowl. Cut in margarine with pastry blender until mixture resembles coarse meal; set aside 1/2 cup crumb mixture for topping. 3/ Add remaining 1 cup flour, walnuts, powder, soda, 1/4 tsp. nutmeg, and cloves to crumbs. Add egg whites and applesauce; beat until well combined. Spread half of batter into prepared backing pan. Spread raspberry mixture over batter. Decorate as follows: drop remaining batter into small mounds on top in a pattern (diagonals or lattice). Sprinkle with reserved topping. 4/ Bake 40 to 45 minutes or until edge start to pull away from side of pan. Serve warm or cool. ~ – – – – – – – – – – – – – – – – – NOTES : PIL =3D Publications International, Ltd (Illinois) Dietary Exchanges for 1/9: 1 starch, 1-1/2 fruit, 1 fat From phannema@wizard.ucr.edu Wed Jul 24 11:42:04 1996 Yields 9 Servings
Hawaiian Macadamia Bread
Ingredients & Directions 3 c Unsifted all purpose flour 3 1/2 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt 1/4 c Butter or margarine, Softened 3/4 c Sugar 2 Eggs 1 cn (20 oz.) crushed pineapple, Well drained, reserving 1 c. Syrup 1/2 ts Vanilla extract 1 c Packaged, flaked coconut 1 Jar (3 1/2 oz.) macadamia Nuts, Chopped (3/4 c.) Combine flour, baking powder, baking soda and salt; set aside. In large bowl cream butter and sugar and beat until fluffy. Beat in eggs and alternately flour mixture and pineapple juice. Fold in vanilla, coconut, macadamia nuts and crushed pineapple. Bake in preheated 350 degree oven 55 to 60 minutes. Yields 1 Servings
Golden Fudge
Ingredients & Directions 2 c Sugar 1 c Milk 2 tb Butter 2 tb Light Karo syrup 1 pn Salt 1/2 -(up to) 3/4 c Peanut butter Mix milk and sugar until dissolved. Over medium heat bring to low boil. Add butter, Karo syrup and salt and boil 3 minutes. Add peanut butter and mix thoroughly. Cook, stirring constantly, until mixture reaches soft ball stage (15 to 20 minutes). Remove from heat and beat until it hardens. Pour onto a buttered platter or pan and slice. Yield: 24 squares. PEYTON GOLDEN BATESVILLE, AR From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior League. Downloaded from Glen’s MM Recipe Archive, Yields 24 Servings
Wowie Cake
Ingredients & Directions 1 pk Yellow cake mix 1 pk Vanilla instant pudding 1 c Sour cream 4 x Eggs 1/2 c Salad oil 1 c Chocolate chips 1 c Broken walnuts Mix together the cake mix, pudding, sour cream, eggs and oil. Using an electric mixer beat the batter for 8 to 10 minutes. Grease and flour a 10 inch tube pan. Pour 1/4 of the batter into pan and sprinkle 1/2 the chocolate chip and walnuts over it. Pour in remaining batter and top with remaining chips and nuts. Bake at 350 degrees for 50 to 60 minutes. Cool for about 10 minutes and then turn out onto a serving plate and cool completely. Joanne Ferry, Prodigy F&W Board Yields 6 Servings
