Miniature Potato Pancakes
Ingredients & Directions 2 c Diced Raw Potato 2 ea Eggs, Beaten 1 1/2 ts Salt 1 x Black Pepper To Taste 1 tb Grated Yellow Onion 1/4 c Vegetable Oil Rather at the opposite end of the spectrum from crisp raw vegetables lies another kind of dipper. One that at least began life in the vegetable kingdom ~-miniature potato pancakes. They’re delicious and practical since they can be made weeks in advance and reheated. Place the potato in a strainer and run under cold water to remove the starch. Shake well. Place in a food processor or blender and chop fine. Add the eggs salt, pepper, and onion, blending well. In a 10-inch skillet, heat vegetable oil until it crackles. Drop the batter by Tablespoonful into the hot oil and fry until golden brown (about 5 minutes per side). Drain on paper towels. Once cooled, the pancakes may be frozen. Place in a freezer-safe container making sure that they don’t overlap and put a double thickness of wax paper between each layer. Reheat on a cookie sheet at 350 degrees F. until hot and crisp. Makes about 50 pancakes or enough for about 2 cups of dip. Yields 4 Servings
Cheese Pie
Ingredients & Directions 1 1/2 c Milk 3 Eggs 1 1/4 c Buttermilk baking mix 1/3 c Grated parmesan 1/2 c Cubed mozzarella cheese 1 Sliced tomato 1/2 c Shredded mozzarella cheese Heat oven to 425F. Grease 10 inch pie plate, Beat milk, baking mix, and parmesan until combined. Pour into pie plate, sprinkle with cubed mozzarella. Bake 20 minutes – remove and heat broiler. Top pie with tomato slices and shredded mozzarella. Broil until cheese is melted. Yields 1 Servings
Grits Bread
Ingredients & Directions ———————NOTES: THIS IS A MUST TRY FO——————— -INGREDIENTS- Water Cooked grits Margarine Bread flour Salt Yeast Sugar ———————-1 1/2 LB LOAF: 1 LB LOAF———————- 3 T 2 Tbsp 1 1/2 c 1 cup 1 1/2 T 1 Tbsp 2 1/4 c 1 1/2 cup 3/4 t 1/2 tsp 2 1/2 t 1 1/2 tsp 1 T 2 tsp Yields 2 servings
Cola Cake
Ingredients & Directions -FOR THE CAKE- 2 c Sugar 2 c Flour 1 1/2 c Small marshmallows 1/2 c Butter 1/2 c Vegetable oil 3 tb Cocoa 1 c Coca cola 1/2 c Buttermilk 1 ts Baking soda 2 Eggs 1 ts Vanilla extract FOR THE ICING 1/2 c Butter 6 tb Coca cola 16 oz Powdered sugar 1 ts Vanilla extract 1 c Chopped pecans Prepare cake: In a bowl, sift sugar and flour. Add marshmallows. In a sauce pan, ix butter, oil, cocoa and cola. Bring to a boil. Pour over sugar mixture. Blend well. Add buttermilk, vanilla, eggs and baking soda. Mix well. Pour into a well greased 9 x 13 x 2 baking pan. Bake in pre-heated oven, at 350 deg f for 45 minutes. Remove from oven and frost immediately. To make frosting: Combine butter, cocoa and coca cola in a sauce pan. Bring to boil. Pour over powdered sugar, blending well. Add vanilla and pecans. Spread over cake. When cake is cool, cut into squares. Per serving: 672 calories, 5 g protein, 95 mg carbo, 33 g fat, 221 mg sodium. Percent calories from fat = 44 % Yields 12 Servings
Eggless Cake
Ingredients & Directions 2 c Sugar 1 ts Baking soda 2 c Water 1 ts Salt 3 tb Lard 1 ts Cloves 1 lb Raisins 1 ts Nutmeg Boil these ingredients in a 1 ts Cinnamon Saucepan, then add: 3 c Flour Mix well and place in a well greased 9 x 9 1/2 inch pan. Bake 40 minutes at 350 degrees for 40 minutes or until done. Randy Rigg Yields 3 servings
Dilly Bread
Ingredients & Directions 2 c Chopped onions 1/2 c Water 3 c Warm water 1/4 c Sweetener 2 tb Yeast 1 tb Salt 3 tb Oil 1/3 c Nutritional yeast 3 tb Dry dill weed 3 c White flour 7 c Wholewheat flour Cook onions in 1/2 c water. Combine sweetener, yeast & warm water & let stand till it foams. Add 4 c flour to the yeast mixture. Stir vigorously for 1 minute. Stir in all remaining ingredients except the flour. After this is well mixed, beat in the rest of the flour a little at a time until you have the correct consistency. Cover & let rise till doubled. Punch down dough, knead & form into loaves. Place into 3 oiled loaf pans. Let rise again till almost doubled. Bake at 350F for 35 to 40 minutes. Yields 1 Servings
Potato Pancakes – Food Processor
Ingredients & Directions 3 Eggs 1 ts Lemon juice 1 md Onion, quartered 1 ts Salt 3 md Potatoes, peeled and cut to 1/2 ts Pepper – fit food chute Vegetable oil (for frying) 2 tb All-purpose Flour Note: KNIFE BLADE, BOWL, and DISC refer to food processor components. Position KNIFE BLADE in BOWL; add eggs and process 5 seconds. Leave KNIFE BLADE in BOWL. Add onion to BOWL. Position DISC above KNIFE BLADE, Shredding Side up. Shred potatoes and continue processing until finely chopped. Remove DISC from BOWL; add flour, lemon juice, salt, and pepper. Process 5 seconds. In 10-inch skillet heat small amount of vegetable oil over medium high heat. Spoon 2 heaping tablespoonfuls of potato mixture into skillet for each pancake. Brown on both sides until done, about 2 to 3 minutes per side. Serve topped with sour cream. Yields 12 pancakes
