Zucchini Potato Pancakes
Ingredients & Directions 2 Medium potatoes, -peeled, grated 3 Medium zucchini, -seeded, grated 1 ts Salt 1/4 ts Black pepper – fresh ground 2 Large eggs – lightly beaten 2 tb Flour 1/4 c Beer Vegetable oil Squeeze excess liquid from vegetables (potatoes, zucchini, shallots), using your favorite method (press in colander, wrap in towel, etc.). Mix dry veggies with the remaining ingredients except oil. Heat about 1/8 inch oil in a heavy pan over medium heat, for about 1 minute. Put batter in hot oil by the tablespoon, and carefully flatten each to form a pancake. Cook until golden (about 4 minutes), then turn and cook for 1 more minute; transfer to a paper towel. Yields 4 Servings
Banana Cream Pie 3
Ingredients & Directions 1 Vanilla wafer crumb crust -(see 2/2) 1 1/2 ts Granulated gelatin 1/4 c Cold water 1 1/2 c Hot skim milk 1/4 c Of flour 1/2 c Cold skim milk 2 Eggs beaten Sugar substitute equivalent -to 3 tablespoons sugar 1 1/2 ts Pure vanilla extract 1 lb Firm-ripe bananas Prepare pie crust and chill 2 hours or longer before filling. Soak gelatin in cold water and set aside. Heat 1 1/2 cups of milk in the top of a double boiler over simmering water. In a small bowl combine flour, salt and 1/2 cup of cold milk; mix until smooth and without lumps. Slowly pour i/2 cup of the hot milk into the bowl with the flour mixture; stir to mix well. The slowly pour contents of the bowl back into the pot of hot milk. Cook and stir over simmering water until thick and smooth. Pour mixture slowly on top of beaten eggs, stirring constantly. Return to top of double boiler. Cook and stir over simmering water about 4 minutes; remove from heat. Add gelatin, sweetener and vanilla; mix well to dissolve gelatin. Cool and chill until mixture begins to gel. Peel bananas, slice thin and measure 1 1/2 cups. Arrange 1 cup of sliced bananas in bottom of pie shell, then carefully spoon and pour filling evenly on top. Arrange remaining 1/2 cup sliced bananas on top and garnish with the vanilla crumbs saved when making pie shell. Cover whole pie carefully with plastic wrap. Chill 2-3 hours, until set and firm. To serve, cut into eight equal pieces. 9″pie = 8 servings CHO PRO FAT CAL FIBER SODIUM CHOL (g) (g) (g) – (g) (mg) (mg) :24 5 7 174 0.8 174 79 Food Exchanges per serving 1 fruit exchange plus 1 low-fat milk exchange..you can use unsalted margarine to eliminate salt. Shared by Al Massery alvism@aol.com Shared by Al Yields 8 Sweet ones
Ida's Fish Cakes
Ingredients & Directions 1 lb Boneless cod 1 lg Potato; cut into small -chunks 1 lg Carrot; cut into thin slices 1 lg Onion; sliced Salt & pepper to taste 1/4 ts Ground ginger 1 Egg; lightly beaten Matzoh meal Vegetable oil for sauteeing These aren’t salmon patties (although you could substitute salmon for the codfish, but I’ve never tried that. I adore them just the way they are!). They are WONDERFUL! This is my grandmother’s recipe… with a bit of an adaptation from me. The original is made with matzoh meal (matzoh made into crumbs)…if you cannot get that, I’d think the closest substitution would be fat free/salt free saltine cracker crumbs. Some of the ingredients are left to judgement. But do give this a try. In a medium saucepan with a cover, place cut up vegetables. Lay fish on top, and sprinkle with about 1 teaspoon salt & pepper to taste. Pour enough water over this to just barely cover vegetables and just touch the fish. Bring water to a boil, lower heat to a simmer, cover, and simmer about 1/2 hour to 45 minutes until vegetables are soft and fish is cooked through. (Check during cooking….if water has cooked away, add some more so veggies & fish can steam and not burn). Drain and put fish/vegetable mixture in a large bowl. Let cool. Using a hand-held chopping utensil or potato masher, chop/mash fish mixture until mashed together. Add the ginger, the egg and matzoh meal (start with about 1/3 cup…add more in small handfulls until mixture is just firm enough to make into patties). Adjust seasoning with more salt & pepper and ginger if desired. Put additional matzoh meal into a flat plate or shallow bowl. Make fish mixture into patties and coat in matzoh meal. Fry in about 1/8 to 1/4″ hot oil on medium heat, turning once, until lightly browned and cooked through. These are just as wonderful (even better, some say) cold the next day! Yields 1 Servings
Whole Wheat Date-nut Bread – Pan-1
Ingredients & Directions XKGR41A Don Fifield 1/3 c Dates; (1 1/2 oz); chopped 2 1/4 c Whole wheat flour 1/4 c Pecans (1 oz); chopped 1 tb Dry milk 15/16 c Water (7 1/2 fl.oz) 1 ts Salt 1 ts Dry yeast 1 tb Butter Timer OR Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press start. 5:00 will show. Yields 1 servings
Crab Cakes (makes 6)
Ingredients & Directions 1 lb Maryland backfin crabmeat 1 Egg, beaten 1/4 Finely chopped green -pepper 1 sl White bread, cubed 1 ts Worcestershire sauce 1 ts Prepared mustard 1 ts Lemon juice 1/4 ts Salt 1/4 ts Pepper -fat or oil for frying Remove cartilage from crabmeat. In a large bowl, mix well all ingredients except crabmeat and oil, then gently fold in crabmeat. Form into six cakes. Fry in just enough oil to prevent sticking til brown. Yields 1 Servings
Serrano Chili & Cilantro Corn Bread Muffins
Ingredients & Directions -JUDI M. PHELPS 1 1/2 c Cake flour; sifted 1/2 c Yellow cornmeal 1 T Baking powder 2/3 c ;water 3 lg Eggs 1/3 c Vegetable oil 1/4 c Fresh cilantro; chopped 2 Serrano chilies; seeded, -minced 3 T Brown sugar 1 ts ;salt Preheat oven to 350 degrees F. Butter eight 2/3-cup custard cups. Place cups in oven 5 minutes. Mix first 3 ingredients in large bowl. Whisk remaining ingredients together in medium bowl. Add to dry ingredients and whisk until well combined. Divide batter among prepared cups. Bake until tester inserted into center comes out clean, about 18-20 minutes. Cool slightly. Turn muffins out. Serve warm or at room temperature. Note: The recipe makes 8 very large muffins. For smaller size muffins, use standard muffin cups and make sure you reduce the baking time a little bit. Shared and MM by Judi M. Phelps jphelps@slip.net or jphelps@best.com Yields 8 Servings
Oatmeal, Date, Pecan And Chocolate Chip Cookies
Ingredients & Directions 1 1/2 c Old-fashioned oatmeal 1/2 c All purpose flour 1 ts Baking soda 1 ts Baking powder 1/2 c Unsalted butter; room -temperature (1 ; stick) 2/3 c Firmly packed dark brown -sugar 1/2 c Sugar 1 Egg 1 ts Vanilla 3/4 c Chopped pitted dates; (about -5 ounces) 3/4 c Chopped pecans; (about 3 -ounces) 2/3 c Semisweet chocolate chips Preheat oven to 375F. Grease 2 heavy large cookie sheets. Mix first 4 ingredients together in medium bowl. Using electric mixer, cream butter and both sugars in large bowl until light and fluffy. Beat in egg and vanilla. Mix in oatmeal mixture. Stir in remaining ingredients. Drop rounded tablespoons of dough about 2 inches apart onto prepared cookie sheets. Flatten cookies slightly with spoon. Bake until brown, about 10 minutes. Cool 5 minutes on cookie sheets. Transfer cookies to rack and cool completely. (Can be prepared 4 days ahead. Store in airtight container.) Makes about 2 dozen. Yields 1 servings
