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Ingredients:
3 large potatoes, peeled, boiled, drained and mashed
1 small onion chopped
1-2 garlic cloves peeled and crushed (optional)
1 slice bacon (sliced into thin strips)
1 egg (or 1/4 c egg substitute)
1 tbsp Ranch or Italian salad dressing (or other favorite!)
1/4 c shredded Swiss or other strong cheese
Pepper
Seasoned Flour (salt & pepper)
Directions:
Place onion, garlic and bacon in microwave safe bowl and cook for 1-2 minutes
Add mashed potatoes, egg, salad dressing, cheese and pepper to the cooked bowl and mix well
Put 1/2 c flour into wide cereal bowl. Using ice cream scoop, make balls of potato mix, flatten slightly and turn in seasoned flour.
Heat a large skillet and add enough oil to cover the bottom. Add potato pancakes. Cook over medium heat for 5-10 minutes per side until golden brown and crunchy. Cooking times may vary depending on size and type of pan and you may need to add extra oil to prevent sticking. Drain on paper towel
NOTE: 5 lbs of potatoes makes approximately 20 pancakes using a scoop of 1/3 c capacity. Experiment by adding salsa, peppers, leftover veggies or even canned salmon for variety. These can be made in advance and reheated in the oven or zapped in the microwave.
Ingredients:
12 oz turkey ham or smoked Virginia ham cut and diced into very small pieces
1/2 c mayo (lite is fine)
1/2 c sour cream (lite if fine or 6 oz non-fat yogurt)
Bunch of green onions chopped fine
4 tbsps finely chopped parsley
2 tbsps Sara Lee Garden pepper trio mustard
2 large carrots, peeled and finely shredded
1 stalk of celery, quartered length wise and finely diced
Fresh grape tomatoes
No salt or pepper
Directions:
Mix all together and chill. Use different mix of vegetables or add more or less. But realize changing the proportions can make the recipe spicier or milder.You might add cooked pasta, but you only need a small quantity, again to your taste.
Ingredients:
1 x 8 oz brick of cream cheese
2 x 6 oz cans of crab well drained or 8 oz fresh/frozen, thawed crab (better
quality)
1 med onion, peeled & finely chopped
2 cloves of garlic, peeled & finely chopped
2 tablespoons of butter
2 tablespoons of Ranch or Italian dressing (or use the Ranch packet with
1% milk and lite mayo!)
1/2 c (2 oz) finely shredded Swiss cheese
Rind and juice of 1/2 lemon
1/2 c chopped fresh parsley
Few drops Tabasco or other hot sauce
Paprika and parsley to garnish
Note: NO salt added
Directions:
Melt the butter in small non-stick pan and gently cook onion and garlic covered until soft & colorless
Chop parsley and mix all ingredients in a bowl. (Food processor will make a very smooth dip)
Turn into attractive container of about 1 quart
Sprinkle with paprika and bake in preheated oven 350* for 20 minutes, until bubbling
Remove, let cool for about 5 minutes, garnish with chopped or whole parsley and serve with crackers with a small knife for spreading
Note: It does stiffen on cooling
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