POTATO BEET PANCAKES

1 (8-oz) potato, peeled, grated

1 (4-oz) beet, peeled, grated

1/2 cup grated onion

1 egg, beaten

2 tbsp all-purpose flour

1 tbsp undrained prepared horseradish

6 tbsp olive oil

Sour cream and chopped chives, optional

Heat oven to lowest setting. In bowl, mix potato, beet and onion. Transfer mixture to paper towels and squeeze out excess liquid. Return to bowl; stir in egg, flour, horseradish, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Working in 3 batches, in nonstick skillet, heat 2 tablespoons oil per batch over medium heat. Drop mixture by rounded tablespoonfuls into oil; cook, flipping once, until browned, 2-3 minutes per side. Drain on paper towels.

Transfer pancakes to baking sheet and keep warm in oven while cooking remaining pancakes. If desired, serve pancakes with sour cream and chopped chives.

file photo for reference only

GREEN BEANS AND POTATOES WITH BACON

4 tbsp stick butter

1 small sweet onion, cut into thin wedges
1 medium regular red potato, unpeeled, ½-3/4″ dice
¼ tsp. coarse ground black pepper
3 strips crisp-cooked bacon, thinly sliced
½ tsp. finely minced garlic
1½ tsp. dry Hidden Valley Ranch Salad Dressing or Dips Mix (either work)
1 (14.5 oz.) can green beans, drained

In medium saucepan or small frying pan, melt butter. Add onion, potato and pepper. Sauté over medium heat until potatoes are fork tender.

Add bacon, garlic, and Ranch Mix to the mixture; stir to blend.

Fold in green beans and heat through. Simmer, stirring gently occasionally.

Add pepper and salt to taste. I suggest tasting before adding salt as there is salt in the Ranch mixtures.

This recipe and photo were sent to me by a friend a few years ago.

MEATBALL HEROES

1 1/2 lbs ground beef

1/2 cup Italian-style dry breadcrumbs

2 eggs, lightly beaten

1/4 cup chopped parsley

2 garlic cloves, minced

6 hoagie rolls, split

1 1/2 cups tomato-basil pasta sauce, warmed

6 slices mozzarella cheese

Thinly sliced fresh basil for garnish

In a medium bowl, combine ground beef, breadcrumbs, eggs, parsley, and garlic. Coat a nonstick skillet with cooking spray and heat over medium heat. In batches, cook meatballs, turning occasionally until browned, about 5 minutes per batch.  Return all meatballs to the skillet and reduce heat to medium low. Cover and cook 15-20 minutes, until cooked through.

Line a rimmed baking sheet with foil. Dividing evenly, fill rolls with the meatballs and sauce. Top with the cheese. Place on baking sheet. Broil until cheese melts, about 3 minutes. Garnish with the basil.

Yield: 6 servings

recipe and photo First for women 2023

MICROWAVE PEANUT BUTTER FUDGE

I got this recipe from a cousin.

1 lb box Confectioners' sugar
2 T butter
1/3 C milk
1 C peanut butter

Place sugar, butter and milk in a large mixing bowl. Cook in the microwave 2 minutes on high. Take out, beat ingredients with hand mixer until combined. Microwave 30 seconds more, then add peanut butter and mix by hand or mixer until combined. Spread in foil lined 8x8 pan. Let cool then cut and ENJOY! Everyone will LOVE this!!!!!!!

The following picture is for reference, not an indorsement of a particular peanut butter brand.

 

FRIED BOW-TIE PASTA SNACK

8-oz bow tie pasta

1/3 cup cornmeal (yellow preferably)
3 tbsp Creole seasoning
Canola oil

Cook the pasta according to package directions, omitting the salt.  Drain well and blot dry with paper towels.

In a large bowl combine the cornmeal and seasoning.  Toss pasta, a handful at a time, in the mixture to coat; shake off excess.

In a Dutch oven, pour oil to a depth of 2-inches.  Over medium heat, heat the oil to a temperature of 375 degrees.

Fry the pasta in batches 3 to 4 minutes or until golden brown; drain on paper towels.

Cool completely and store in an airtight container for up to a week.

file photo

MAPLE-ROASTED BUTTERNUT SQUASH PUREE

A tasty dairy-free side dish.

6  lbs butternut squash, peeled, seeded, cubed (about 6 cups) 

3 tbsp olive oil

1/2 tsp salt

1/4 tsp pepper

3 tbsp maple syrup

1/3 cup lite coconut milk

1 tsp minced fresh chives 

Heat oven to 350-degrees. On a rimmed baking sheet, toss squash with 2 tablespoons of the olive oil, 1/2 teaspoon salt 1/4 teaspoon pepper. Roast, stirring once, until tender, 35 to 40 minutes. Transfer to a large bowl and let cool slightly.

In batches, in food processor, pulse squash with the maple syrup, remaining oil and coconut milk until smooth and creamy. If necessary, reheat in the same pot over low heat. Transfer to a serving bowl and sprinkle with the chives.

Yield: 6 servings

file photo and recipe First for women 2023

TOH'S CHICKEN TORTELLINI SOUP

2 cans (14.5-oz each) chicken broth

2 cups water

3/4 lb boneless skinless chicken breast, cut into 1-in cubes

1 1/2 cups frozen mixed vegetables

1 pkg (9-oz) refrigerated cheese tortellini

2 celery ribs, thinly sliced

1 tsp dried basil

1/2 tsp garlic salt

1/2 tsp dried oregano

1/4 tsp pepper

In a large saucepan, bring broth and water toa boil, add chicken. Reduce heat and cook 10 minutes.

Add the remaining ingredients to the pan and cook 10 -15 minutes longer or until chicken is no longer pink and vegetables are tender.

Yield: 8 servings 1 cup each

Per serving: 170 calories, 4g fat (2g sat),37mg chol, 483mg sod, 20g carb, 14g protein Note: this recipe and nutritional figures are from a Taste of Home magazine. 

TOH photo and recipe idea

LEMON TARTLETS

Tart Shells:

1/2 cup butter, softened
1/3 cup sugar
1 egg white
1 1/4 cups flour

Filling:

2 eggs
1/3 cup sugar
1 Tbs. butter melted & cooled
2 tsps. lemon zest
3 Tbs. lemon juice
powdered sugar

Preheat over to 325 degrees F. 
Spray 2 mini muffin pans with cooking spray. 

In mixer bowl, beat butter and sugar until light and fluffy. Add egg white; blend well. add flour; mix just until well blended. Divide into 24 pieces and shape into the muffin cups.

For filling, lightly whisk eggs. Whisk in sugar, butter, lemon zest and juice. Mix well. Pour filling evenly into tart shells. 

Bake 20-22 minutes or until edges are light golden brown. Remove pan to cooling rack for 5 minutes before removing from the pan to cool completely. Store tightly covered in refrigerator. 

Dust with the powdered sugar before serving.

Yield: 24 tartlets

 

file photo

SKILLET SHRIMP AND ORZO

1 tsp lemon zest

2 large cloves garlic, grated, divided

3 tbsp olive oil, divided

Kosher salt

1 lb large peeled and deveined shrimp

1/2 tsp red pepper flakes

1/2 cup dry white wine (or chicken broth)

1 cup orzo

1 can (28-oz) whole peeled tomatoes

1/2 cup water

1/2 cup flat-leaf parsley, chopped

2-oz feta cheese, crumbled

In a medium bowl, combine lemon zest, half of garlic, 1 tablespoon oil and 1/2 tsp salt. Add shrimp and toss to coat; let marinate.

Meanwhile, in a large skillet, heat red pepper flakes and remaining garlic and 2 tablespoons oil on medium until sizzling. Stir in wine and simmer 1 minute. Stir in orzo to coat, then the tomatoes and their juices (crushing with your hands) and water. Simmer, covered, stirring occasionally, until orzo is just barely tender, 8 to 10 minutes. Add the shrimp and cook, covered, until opaque throughout, 3 to 5 minutes. Sprinkle with parsley and feta.

Yield: 4 servings

recipe and photo Woman's Day 2024

SPECIAL CORN CASSEROLE

1 can (14 3/4-oz) cream-style corn
2 eggs
1/2 cup crushed saltines
1/4 cup butter or margarine, melted
1/4 cup evaporated milk
1/4 cup shredded carrot
1/4 cup finely chopped green bell pepper
1 tbsp chopped celery
1 tsp chopped onion
1/2 tsp sugar
1/2 tsp salt
1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees.
Spray a 1-quart casserole dish with nonstick cooking spray; set aside.

Combine all ingredients except cheese in a bowl and stir to blend well. Transfer to the prepared casserole dish and sprinkle the cheese over the top.

Bake at 350 degrees for 30-35 minutes until a knife inserted in the center comes out clean.

Yield: 4 servings

File Photo