|Captain- Thumper || |
|Barked: Wed Dec 1, '10 8:21am PST |
|A feast that might be enjoyed is:
Preparation Time: 18 minutes
Cook Time: 12 minutes
Yield: 8 pancakes
4 medium Yukon Gold potatoes
1/4 cup hot milk
2 tablespoons canola oil
margarine or canola oil butter blend
Salt and pepper to taste
1/2 cup grated carrots
1/4 cup finely chopped onion
1/4 teaspoon pepper
2 to 3 tablespoons canola oil
Quick and easy microwave mashed potatoes: Place whole potatoes (do not poke) into microwave-safe dish. Cover dish. (If covering dish with plastic wrap, poke small hole in plastic.) Microwave on high for nine minutes or until potatoes are done. Use oven mitts to remove dish from microwave; carefully remove cover from dish due to steam build-up. Add milk, canola oil margarine or butter blend, salt and pepper to taste. Using potato masher, mash potatoes to desired consistency.
To prepare pancakes: In large mixing bowl, combine mashed potatoes, carrots, onions, parsley, flour, salt and pepper. Mix well.
In large fry pan, heat canola oil. Spoon vegetable mixture, about 1/3 cup at a time, to form pancakes. Cook pancakes over medium heat for three to four minutes per side, or until cooked through and golden brown. Add additional canola oil as needed to cook remaining pancakes.
Another Latkes recipe:
12 Servings ,Prep: 20 min. Cook: 20 min.
2 pounds russet potatoes, peeled
1 medium onion
1/2 cup chopped green onions
1 egg, lightly beaten
1 teaspoon salt
1/4 teaspoon pepper
Oil for deep-fat frying
Coarsely grate potatoes and onion; drain any liquid. Place in a bowl; add green onions, egg, salt and pepper.
In an electric skillet, heat 1/8 in. of oil to 375°. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels. Serve with applesauce. Yield: 2 dozen.
32 Servings Prep: 30 min. Bake: 30 min.
2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1/2 cup canola oil
1/3 cup sugar
1 tablespoon salt
6 to 6-1/2 cups all-purpose flour
1 teaspoon cold water
1 tablespoon sesame or poppy seeds, optional
In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each piece into a 15-in. rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour.
Beat egg and cold water; brush over braids. Sprinkle with sesame or poppy seeds if desired. Bake at 350° for 30-35 minutes or until golden brown. Remove to wire racks to cool. Yield: 2 loaves (16 slices each).
Nutrition Facts: 1 serving (1 slice) equals 137 calories, 5 g fat (1 g saturated fat), 33 mg cholesterol, 232 mg sodium, 20 g carbohydrate, 1 g fiber, 4 g protein.
Old-Fashioned Beef Brisket Recipe:
1 fresh beef brisket (4 pounds)
2 tablespoons canola oil
2 large sweet onions, sliced
2 cups ketchup
2 cups water
1/2 cup dry red wine or Progresso ® Beef Broth
In a Dutch oven, brown meat in oil on all sides; drain. Top with onions. Combine the ketchup, water and wine; pour over meat and onions.
Cover and bake at 350° for 3 to 3-1/2 hours or until meat is tender. Let stand for 5 minutes. Thinly slice brisket across the grain. Thicken sauce if desired; serve with beef. Yield: 12 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.
Nutrition Facts: 4 ounces with 1/3 cup sauce equals 277 calories, 9 g fat (3 g saturated fat), 64 mg cholesterol, 562 mg sodium, 15 g carbohydrate, trace fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.
12 Servings Prep: 20 min. Bake: 3 hours
and a side of course;
3 pounds sweet potatoes (about 4 large), peeled and cut into chunks
2 pounds medium carrots, cut into 1/2-inch chunks
1 package (12 ounces) pitted dried plums, halved
1 cup orange juice
1 cup water
1/4 cup honey
1/4 cup packed brown sugar
2 teaspoons ground cinnamon
1/4 cup butter, cubed
In a greased 13-in. x 9-in. baking dish, combine the sweet potatoes, carrots and plums. Combine the orange juice, water, honey, brown sugar and cinnamon; pour over vegetables.
Cover and bake at 350° for 1 hour. Uncover; dot with butter. Bake 45-60 minutes longer, carefully stirring every 15 minutes, or until vegetables are tender and sauce is thickened. Yield: 12 servings.
Nutrition Facts: 3/4 cup equals 262 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 109 mg sodium, 55 g carbohydrate, 6 g fiber, 3 g protein.
12 Servings Prep: 20 min. Bake: 1-3/4 hours
Vegetable Slaw Recipe:
1 small head cabbage (1-1/2 pounds), shredded
1 cup shredded carrots
1/2 cup fresh broccoli florets
1/2 cup fresh cauliflowerets
1/2 cup chopped celery
1/2 cup cherry tomatoes, halved
1/2 cup chopped peeled cucumber
6 tablespoons olive oil
3 tablespoons cider vinegar
4-1/2 teaspoons Dijon mustard
1-1/4 teaspoons garlic powder
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup minced fresh parsley
In a large bowl, combine the first seven ingredients.
In a small bowl, whisk the oil, vinegar, mustard, garlic powder, salt and pepper. Pour over vegetables and toss to coat. Stir in parsley. Cover and refrigerate for at least 1 hour before serving. Yield: 12 servings.
Nutrition Facts: 2/3 cup equals 88 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 219 mg sodium, 6 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.
12 Servings Prep: 30 min. + chilling
and a little bit of sweets is in order too,
Raspberry Chocolate Rugalach Recipe:
1/2 cup butter, softened
4 ounces cream cheese, softened
1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup dried currants
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup seedless raspberry jam
2/3 cup finely chopped pecans
1/4 cup HERSHEY’®S Mini Chips Semi-Sweet Chocolate Chips
In a large bowl, beat butter and cream cheese until smooth. Combine flour and salt; gradually add to creamed mixture and mix well.
Divide dough in half; form into two balls. Flatten to 5-in. circles; wrap in plastic wrap. Refrigerate for 8 hours or overnight.
Place currants in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain well and set aside. Combine sugar and cinnamon; set aside.
On a lightly floured surface or pastry mat, roll one portion of dough into an 11-in. circle. Brush with half of the jam. Sprinkle with half of the cinnamon-sugar, pecans, chocolate chips and currants; press down gently.
Cut into 16 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on a parchment paper-lined baking sheet. Curve ends to form a crescent. Cover and refrigerate for 30 minutes before baking. Repeat with remaining dough and filling.
Bake at 350° for 18-22 minutes or until golden brown. Remove to wire racks to cool. Yield: 32 cookies.
Nutrition Facts: 1 cookie equals 90 calories, 6 g fat (3 g saturated fat), 11 mg cholesterol, 49 mg sodium, 8 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
32 Servings Prep: 40 min. + chilling Bake: 20 min./batch + cooling
Raspberry Chocolate Rugalach
Well enjoy and Happy Hanukkah....
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