Everyone knows I'm a disaster in the kitchen!
However, I know most of you can cook
so anyone wanting to share a recipe
just scroll down, hit the email button
and send it please. :-)
Classic Potato Pancakes
Tuna Fish Souffle
Fried Green Tomatoes
CLASSIC POTATO PANCAKES
Barb emailed me this one :-)
Ingredients:
1 pound potatos, peeled
2 eggs, lightly beaten
1/4 cup finely chopped onion
1 teaspoon salt
1/4 teaspoon pepper
2 to 4 tablespoons finely crushed saltine crackers
2 tablespoons cooking oil
Sour cream, applesauce, and/or cinnamon-sugar
Instructions:
1.Coarsely shred the potatos into a large bowl
of cold water,drain well.
(the cold water stops
them from discoloring)
2.In another large bowl, stir together the lightly
beaten eggs, onion, salt,pepper and shredded potatos.
Stir in enough crushed saltine crackers to make a thick batter.
3.In a 10-inch skillet over high heat, heat the cooking oil
until hot. Using about 1/4 cup of the batter for each
pancake, spoon the batter into the hot cooking oil, leaving
about 1/2 inch between each pancake. Cook the pancakes about
5 minutes on each side or until the pancakes are crisp and
brown on both sides.(Check how hot the cooking oil is
by dropping a drop or two of water on the hot skillet.
The water droplets will "dance" when the skillet is hot
enough to cook the pancakes.)
4.Serve the potato pancakes while they are hot with sour
cream, applesauce and/or cinnamon sugar on the side.
Nutritional Value(per pancake)
Calories-98/Cholesterol-45 mg/Carbohydrates-11 g/
Protein 2 g/Sodium 231 mg/Fat 5 g/Potassium 177 mg.
TUNA FISH SOUFFLE
Barb sent this one as well
Ingredients:
1 1/2 cups soft bread cups(2 slices)
1 61/2 or 7 ounce can water-packed tuna, drained and flaked
1 teaspoon lemon juice
1/2 teaspoon paprika
3/4 cop milk
3 egg yolks beaten
3 egg whites
Instructions:
1.Preheat oven to 350 F. Grease a 1 to 1 1/2
baking dish. Set aside.
2.In a large bowl, combine the bread crumbs, tuna,
lemon juice and the 1/2 teaspoon paprika; set aside.
3.In a small saucepan, heat the milk until it is
very warm. Pour the warm milk over the bread crumb
mixture. Stir in the egg yolks.
4.In a clean, large bowl, beat the egg whites using
an electric mixer until stiff peaks form. Gently
fold the beaten egg whites into the bread crumb mixture.
5.Carefully transfer the mixture into the prepared
baking dish. If desired, sprinkle with paprika. Set
the baking dish in a 13x9x2 inch pan and add hot
water to the pan to a 1 inch depth.
6.Bake in the 350 oven about 30 minutes or until
knife inserted near the center comes out clean.
This recipe also works well with canned salmon
Nutritional Value
Calories-188/Cholesterol-182mg/Carbohydrates-11g/
Protein-20g/Sodium-337 mg/Fat-6 g/Potassium-273mg
FRIED GREEN TOMATOES
Barb emailed me this one too
Ingredients:
1 egg, beaten
1/2 cup milk
1/2 cup cornmeal
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 medium green tomatoes, cut into 3/8 thick slices
4 to 6 tablespoons cooking oil
Instructions:
1.Combine the egg and milk in a shallow dish, set aside.
2.Stir together the cornmeal, flour, salt, and pepper
in another shallow dish. Dip the tomatoes into the egg-milk
mixture, then into the cornmeal- flour mixture.
3.In a large skillet, heat 2 tablespoons of the cooking
oil over medium heat. Arrange a single layer of tomatoe
slices in the skillet and cook about 2 minutes per side or
until the tomatoe slices are golden brown.
Nutritional Value
Calories-180/Cholestorol-27 mg/Carbohydrates-18 g
Protein-4 g/Sodium- 206 mg/Fat-11 g/Potassium-249 mg
(This coating and cooking method also works well
with sliced zuchinni and yellow summer squash.)
