Carrot-Pineapple Salad

Ready for chilling in the refrigerator

INGREDIENTS
1 envelope unflavored gelatin
1/2 cup reserved pineapple juice
1/3 cup sugar
1/4 teaspoon salt
1 cup boiling water
1/4 cup lemon juice
1/2 cup chopped pecans
8-ounce can crushed pineapple, well drained, reserving juice
2 carrots, coarsely grated

DIRECTIONS
In a large bowl, sprinkle gelatin over reserved pineapple juice and let stand 2-3 minutes. Then pour sugar and salt on top of gelatin. Pour boiling water over all and stir utnil sugar and gelatin are dissloved. Add lemon juice and stir to blend. Add pecans, pineapple, and grated carrot. Pour into an 8-inch square glass baking dish. Cover and chill 4 hours until firm. Cut into squares. Serve topped with a bit of mayonnaise, if desired. Makes 9 servings

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).