Mashed-potato Pancakes
Ingredients & Directions 2 c Mashed potatoes 1 lg Egg; beaten lightly 6 tb All-purpose flour 1 1/2 tb Grated onion 1/2 ts Dried marjoram; crumbled 1/3 c Chopped turkey liver if -desired Vegetable oil for frying the -pancakes In a bowl combine well the potatoes and the egg, stir in the flour thoroughly, and stir in the onion, the marjoram, the liver, and salt and pepper to taste. In a large heavy skillet heat 1/8 inch of the oil over moderately high heat until it is hot but not smoking and in it fry heaping tablespoons of the potato mixture, flattening them slightly with the back of the spoon, for 1 minute on each side, or until they are golden brown. Transfer the pancakes as they are cooked to paper towels to drain and if desired keep them warm on a rack set on a baking sheet in a preheated 250F. Serve the pancakes as an accompaniment to meat, poultry, or eggs. Serves 6 to 8. Yields 1 servings
Mexican Cornbread
Ingredients & Directions 1 c Yellow cornmeal 2 ts Baking powder 3/4 c Dairy sour cream 1/4 c Oil 1 cn Whole kernal corn drained 2/3 c Unsifted all purpose flour 1/2 ts Salt 2 Eggs 2 c Shredded cheddar cheese 4 oz Chopped green chilies, -drained Preheat oven to 350F. Oil 8-inch square baking pan. Set aside Mix cornmeal, flour, baking powder, and salt in small mixing bowl. Set aside. Blend sour cream, eggs, and oil in medium mixing bowl. Add cornmeal mixture, 1 1/2 cups of cheddar cheese, corn and chilies. Mix well. Pour into prepared pan. Sprinkle remaining 1/2 cheese. Bake at 350F for 30 to 35 minutes, or until toothpick inserted in middle comes out clean. Cut into squares and serve warm! Yields 1 servings
Sweet Lelani Bread
Ingredients & Directions 1 1/2 Lb Loaf:; (1 Lb Loaf): 1/4 c Buttermilk; (3 T)*NOTE 1/4 c Pineapple juice; -reserved,(2 T) 3 tb Butter or margarine; (2 -Tbsp) 1 Egg; (1) 1/2 c Pineapple Chunks In Juice; -Canned, **Note, -1/3 C- 1/2 c Banana; sliced,(1/3 C) 3 c Bread flour; (2 cups) 1/4 c Whole-wheat flour; (3 Tbsp) 1/2 c Coconut; shredded,(1/3 C) 1 1/2 tb Sugar; (1 Tbsp) 1 ts Salt; (1 tsp) 1/4 ts Baking soda; (1/4 tsp) 1/3 c Macadamia nuts; chop,(1/4 C) 1 1/2 ts Active Dry Yeast; Red -Star***, ; (1 1/2 Tsp) *NOTE: For Welbilt/Dak machines, for 1 1/2 lb add 2 T, for 1 lb add 1 T. **NOTE: cut up and well drained,(reserve juice as above) ***NOTE: Panasonic/ National machines use 3 t for 1 1/2 lb, for Welbilt/DAK use 2 t for 1 1/2 lb loaf. Place all ingredients in bread pan, select “Light Crust” setting, and press START. After the baking cycle ends, remove bread from pan, place on cake rack and allow to cool 1 hour before slicing. Katie Fritz Internet: fritz@ben.dev.upenn.edu Yields 1 Servings
Onion Shortcake
Ingredients & Directions 1 lg Sweet onions; sliced 1/4 c Butter; melted 1 lg Egg; beaten 1/3 c Milk 1 cn (8 3/4 oz.) cream style corn 1 pk (6 oz.) corn muffin mix 2 dr Hot sauce 1 Carton (8 oz.) sour cream 1/4 ts Salt 1/4 ts Dried dill weed 1 c Shredded sharp cheese; -divided Preheat oven to 350 degrees. Saute’ onion in butter in large skillet over medium heat until tender; set aside. Combine egg, milk, and corn; add muffin mix ans stir just until moistened. Pour into lightly greased 8 inch square baking dish; set aside. Combine reservedonion mixture, hot sauce, sour cream, salt, dill weed and half of cheese; spread evenly over batter. Bake for 25 minutes; sprinkle with remaining cheese and bake an additional 5 minutes. Serves 8-10. Yields 8 Servings
Scotland Oat Bread
Ingredients & Directions 3 tb Honey 1 1/2 c Milk 1/4 c Water 3 tb Applesauce* 2 ts Salt 3 tb Gluten 3/4 c Oat bran 1 1/2 c Whole wheat flour 1 c Bread flour 1 1/2 c Oat flour 3 ts Yeast Place in pan according to custom. *May use vegetable oil. Yields 1 Servings
Ha'penny Friendship Bread-pg. 3
Ingredients & Directions DECORATION DIRECTIONS TO DECORATE: Make small 1/2″ slit in top crust of each loaf; insert shinny copper penny. Tie loaves with ribbon and decorate with small sheaf of wheat or other grain, dried flowers, silk flours or dried berries. Attach friendship note which will follow on last note. TO PRESERVE BREAD: Allow loaves to dry in cook dry place for several days until VERY HARD. Spray or brush clear, glossy polyurethane or spray clear, glossy resin around loaf. Let dry; repeat with second coat. When dry, decorate as desired. TIP: Loaves may be brushed with mixture of 1 egg white and 1 tbsp. water before baking. If desired, sprinkle with sesame or poppy seed. For crusty topped loaves, set small pan of water in oven while bread is baking. History and Friendship Poem to follow in next note. Marilyn Sultar Yields 2 Servings
Rave Review Fruit Pancake
Ingredients & Directions 2 Apples — peeled and sliced 1 ts Ground cinnamon 1/2 c Sugar 1/2 c Packed brown sugar 1 c Milk 4 Eggs 1 c Self-rising flour 2 tb Butter * Substitute firm, ripe, unpeeled and sliced pears or fresh peach slices if you prefer. 1. Peel, core and thinly slice 2 large apples. 2. Blend the cinnamon and both sugars. Add the apple slices and stir to coat thoroughly. 3. In a blender place the milk, eggs, flour and a dash of salt if you wish. Blend until smooth. 4. Melt butter (about 2 tablespoons) in oven-proof skillet. Add apple mixture and saute until sugars have melted. Spread the apples in an even layer and pour the batter over this mixture. Add a few raspberries to apple mixture if you wish. 5. Bake in preheated 425-degree oven for 25-30 minutes, or until pancake is puffed and edges are golden brown. Serve with syrup or your choice of toppings. Yields 4 Servings
