Potato Pancakes

INGREDIENTS
2 medium russet potatoes, peeled (1 pound)
1/2 small yellow onion, peeled
1 large egg, beaten
1 tablespoon plain dry bread crumbs
2 tablespoons minced parsley
1-1/2 teaspoons fresh thyme, or 1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unslated butter or margarine


DIRECTIONS
Preheat oven to 200 and place a large baking sheet in the oven to warm. Grate the potatoes and place in a bowl of ice water. Grate the onion.

In a large bowl, combine the egg, bread crumbs, parsley, thyme, salt and pepper. Transfer the potatoes and onions to a strainer, press them gently with your hand to squeeze out any excess liquid, and discard the liquid. Add the potatoes and onion to the egg mixture and toss until thoroughly coated.

In a 12-inch nonstick skillet, melt 1 tablespoon of butter over moderate heat. Using a scant 1/4 cup of batter for each pancake, drop the potato mixture into the skillet, flattening each cake with a spatula to form 4-inch rounds.

Cook the pancakes for 3 to 4 minutes on each side or until golden brown, then transfer to the baking sheet in the oven while you cook the rest of the remaining cakes. Add the remaining tablespoon of butter to the skillet when needed. Yield: eight 4-inch pancakes


*Note: I use my electric griddle (400) with some oil on it to cook potato pancakes. It is easier since I need to cook a larger quantity. We love them with applesauce and sausage (either mild Italian links or breakfast links).

Rice Cereal

(taken from www.mrbreakfast.com)

1-1/2 cups white rice -- uncooked
2 cups lowfat milk
1/4 cup sugar
1-1/2 teaspoons of ground cinnamon

Prepare the rice according to the directions on the package. Combine warm cooked rice, milk, sugar, and cinnamon. Stir and serve.

*Note: I like to add a bit of vanilla and some raisins after cooking. I have also used this recipe with some minor adaptions to use up leftover rice. I just reduce the amount of milk. For example, for 2 cups of leftover cooked rice, I would add 1 to 1-1/2 cups milk and cook over medium low until some milk is absorbed and the texture is what I like.

Pancake Mix

2 cups flour
4 tablespoons baking powder
1/2 teaspoon salt
1/3 cup powdered sugar

To Prepare: Mix together 2 cups pancake mix, 2 eggs, 1 to 1-1/2 cups milk and 1/4 cup oil. Mix until smooth and pour on to a greased electric griddle set to 350 degrees(or skillet over medium-high). Cook until holes form on top; flip. Continue cooking until other side is done.

Coleslaw

1/2 head green cabbage, coarsely chopped
1-2 medium carrots, grated
1/4 cup Miralce Whip
1/4 cup sugar
1 tablespoon vinegar
1 tablespoon oil
dash of salt

Whisk together Miracle Whip (or like dressing), sugar, vinegar, oil and salt in medium bowl. Continue whisking for 2 minutes until mixture is smooth and well combined. Add cabbage and carrots, tossing to coat. Chill until ready to serve.

Tortillas

3-4 cups white flour
1/3 cup oil
1 cup warm water
1 teaspoon salt

Mix 3 cups of flour and oil together until crumbly. Set aside. Mix together water and salt, stirring until salt is dissolved. Add to the flour mixture; mix, adding flour as needed. Knead dough about 4 minutes until elastic. Let the dough rest at least 1 hour.

Divide into 12-16 balls. Roll out until thin. Cook on an ungreased skillet over medium or electric griddle at 350. Cook for 1-3 minutes on each side, until light brown appears just a little. Yield: 12-16 tortillas.

French Bread

2 tablespoons yeast
2-1/2 cups warm water
2 tablespoons white granulated sugar
1 tablespoon salt
2 tablespoons oil
6 cups white flour

Dissolve 2 tablespoons of yeast in 2½ cups of warm water without stirring. After yeast is dissolved, add 2 tablespoons white granulated sugar, 1 tablespoon salt, 2 tablespoons oil and 6 cups of flour. Mix well and knead for 2-3 minutes. Let the dough rest for 10 minutes and knead again. Repeat this process for 1 hour.

Divide the dough into three portions. Roll out a portion on a floured surface. Roll the dough to create a long loaf. Place on a greased baking sheet. Repeat with the remaining two portions. Let the loaves rise until doubled in size. Cut diagonal slits in loaves’ tops and brush the tops with milk. Bake at 400º for 30 minutes or until golden brown.

Buttermilk Biscuits

This recipe was taken from a Taste of Home Cookbook (submitted by Vera Reid)

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup shortening
¾ cup buttermilk

In a bowl, combine the flour, baking powder, baking soda and salt; cut in shortening until the mixture resembles coarse crumbs. Stir in buttermilk; knead dough gently. Roll out to ½-inch thickness. Cut with a 2-1/2-inch biscuit cutter and place on a lightly greased baking sheet. Bake at 450º for 10-15 minutes or until golden brown. Yield: 10 biscuits.