Lightly Smoked Salmon Fillets With Potato Pancakes
Ingredients & Directions THE PANCAKE MIXTURE 150 g Mashed potato; (5 1/2oz) 15 ml White flour; (1tbsp) 30 ml Milk; (2tbsp) 2 Eggs; (medium), beaten Salt and freshly ground -black pepper 1 Salad onion; finely chopped 100 g Packed Waitrose Smoked -Salmon Trimmings; cut into -strips 1 5 ml; (1tbsp) olive oil 225 g Lightly smoked salmon -fillet; cut into 1cm thin ; slices (8oz) 2 Eggs; (medium), poached Mix the potato, flour, milk, eggs and seasoning to make a smooth batter. Stir in the onion and salmon trimmings. Heat a frying pan, add a little oil and drop in a large spoonful of the mixture. The mixture should make about 6-8 pancakes, each 8cm (3″) in diameter. Cook each side for 1-2 minutes over a medium heat or until golden brown. Set aside and keep warm. Heat the olive oil in a frying pan, add the slices of lightly smoked salmon fillet and cook for 1 minute each side. To assemble the dish, arrange 2-3 pancakes on each plate then a layer of the cooked salmon and top with a poached egg. Garnish with fresh dill and serve. Yields 2 servings
Apple And Rye Bread Pudding
Ingredients & Directions ———————–FORMATTED BY S.GRABOWSKI———————– 5 1/2 c Cubed fresh or stale Sourdough, wheat, or rye Bread 1/2 c Raisins 1 tb Caraway seeds -OR- Anise seeds 5 c Diced apples 1/2 c Apple bitter 1 tb Sunflower butter -OR- Tahini 1 c Water 2 tb Mellow or sweet miso 2 c Amazake beverage (original) -OR- Vanilla soy milk Cube bread and toss in a large bowl with raisins and caraway seeds. Stale bread may be used instead of fresh. Toss apples in a bolw with bread cubes. Combine apple and sunflower butter (or tahini), 1 cup water, miso, amazake or soy milk, then pour liquid mixture over apples and bread. Stir to coat. Spoon mixture into a lightly oiled 2-quart casserole dish or two 9-inch pie plates or cake pans. Cover with lid (oven-proof). Allow mixture to sit for 2 to 4 hours before baking so bread will soak up flavors. Bake covered at 350F for 1 hour or until slightly firm and mixture pulls away from sides slightly. Then remove from oven and spoon into individual dessert cups. An ice cream scooper works well. Allow to cool slightly and then serve. Total calories per serving: 242 Fat: 4 grams From the Vegetarian Journal Nov/Dec 1992 page 15 Yields 8 servings
Oatmeal Lace Cookies
Ingredients & Directions 1 c Flour 1/2 ts Baking soda 1 c Sugar 1 c Oats 1/4 c Cream 1/4 c Corn syrup 1 c Melted butter 2 tb Vanilla extract In a mixer with a paddle combine dry ingredients. In a separate bowl stir together wet ingredients then blend them into dry ingredients. Drop spoonfuls of batter, spaced far apart, onto nonstick sheet pans and bake at 350 degrees. Yield: 3 dozen BAKERS’ DOZEN GALE GAND SHOW #BD1A35 Yields 4 servings
Sun-dried Tomato Herb Bread
Ingredients & Directions 1 lb loaf:; 1 1/2 lb. loaf: 1 c WATER; (1-1/3 C) 2 tb OLIVE OIL; (3T.) 1/4 c Fresh BASIL LEAVES; (1/3 C.) 2 tb Fresh PARSLEY; (3T) 1 Clove GARLIC; (1-1/2) -mashed 2 ts SUGAR; (2-1/2 tsp.) 1 ts SALT; (1-1/2 tsp.) 3/4 ts PEPPER; (1 tsp) 1 c Whole Wheat FLOUR; (1-1/2 -C.) 2 c Bread FLOUR; (2-1/2 C.) 1 1/2 ts YEAST; (2-1/2 tsp.) 1/2 c Sun-dried tomatoes, -oil-packed; (2/3 C) Bake according to manuf. instruct. Add sun-dried tomatoes 5 min before the final kneading is finished… Yields 1 Servings
Radishes With Butter, Crusty Bread And Sea Salt
Ingredients & Directions Fresh radishes complete with -leaves Finest unsalted butter Sea salt Crusty bread Wash the radishes and trim the tail and the top of the leaves if they are long. Cut a chunk of butter into 1cm cubes. If you have a pair of butter pats, soak them in cold water and then roll each cube into a ball, and drop then into a bowl of iced water. To serve: Put 7 or 8 chilled radishes on each plate, add 2 or 3 butter balls and a little mound of sea salt. Serve fresh crusty bread as an accompaniment. Yields 1 servings
Monkey Bread 3
Ingredients & Directions 2 ea Loaves frozen white bread 1 T Reduced-calorie stick -dough (1 pound each) -margarine 1 1/4 c Sugar, divided 1 3/4 t Ground cinnamon, divided 1/4 c Firmly packed brown sugar Vegetable cooking spray 1/4 c 1% low-fat milk Thaw the dough in the refrigerator for 12 hours. Coat a 12-cup Bundt pan with cooking spray. Combine 1 cup of the sugar with the brown sugar, milk, margarine and 1 1/4 teaspoons of the cinnamon in a small saucepan. Bring to a boil and cook for 1 minute. Remove the sugar syrup from the heat and let cool for 10 minutes. Cut each loaf of dough into 24 equal portions. Combine the remaining 1/4 cup of sugar with the remaining 1/2 teaspoon of cinnamon in a shallow dish and stir well. Roll each portion of dough in the sugar mixture and layer the dough in the prepared Bundt pan. Pour the sugar syrup over the dough. Cover and let rise in a warm (85F), draft free place for 35 minutes, until doubled in bulk. Uncover and bake at 350F until lightly browned, about 25 minutes. Immediately loosen the edges of the bread from the pan with a knife. Place a serving plate, upside down, on top of the pan. Invert the bread onto the plate. Remove the pan and drizzle any remaining syrup over the bread. NOTE: “Because the dough has a tendency to drip as it bakes, I usually put a cookie sheet or aluminum foil underneath the Bundt pan. That way I don’t have to clean up a mess in the oven when the bread has finished baking.” Makes 24 servings. Calories 201 (10% rom Fat); Protein 5.2 g; Fat 2.2 g (Sat 0.5 g, Mono 0.8 g, Poly 0.8 g); Carbohydrate 40.1 g; Fiber 0.0 g; Cholesterol 0.0 mg; Iron 1.4 g; Sodium 302 mg; Calcium 41 mg. [Rita M. Newton] [Starch Search; Cooking Light; January/February 1995] Yields 24 servings
Sweet Golden Batter Bread
Ingredients & Directions 1 pk Active dry yeast 1/4 c Of warm water 1 c Of milk 1/2 c Of butter *** 1/2 c Of sugar 1 ts Of salt 2 Eggs 2 ts Of vanilla 4 1/2 c Of WHITE LILLY BREAD FLOUR -(naturally!) *** Of course, you could use margarine. We, however, rediscovered REAL butter recently after giving it up a quarter of a century ago. Warm bread and butter….mmmmm. DISSOLVE: yeast in warm water in a large bowl HEAT: milk and butter until butter melts ADD: sugar and salt to milk mixture COOL: to lukewarm BLEND: yeast mixture, milk mixture, eggs and vanilla MIX: in flour gradually. Beat until smooth. Dough will be sticky PLACE: in greased bowl COVER: with damp towel or plasic wrap and let rise in a warm place until doubled in size (about 2 hours) PUNCH: down and beat one minute SPOON: dough into a very well greased 10 inch pan RISE: in a warm place for about an hour BAKE: in a preheated 325 Degree F. oven for 40-45 minutes REMOVE: from pan and cool slightly SERVE: warm (and, I might add, with real butter) Yields 6 Servings
