Potato Pancakes

A favorite of my family and I hope it will be one of yours as well.

Potato Pancakes

3 - 5 shredded potatoes                                 1/2 cup flour
1/2 cup cream or half and half                  2 tsp. baking powder
1 tsp. salt                                                        1 tsp onion powder
1 egg
1 T sugar

In food processor shred potatoes. Mix egg with 1/2 cup cream/half and half, sugar, salt and onion powder. Add flour and cream mixture to grated potatoes and mix well.

In heated fry pan add 1 Tbl. oil. Put desired amount of pancake mixture into pan to form pancakes and fry to golden brown. Flip and fry other side to golden brown. I keep the finished pancakes warm in a warm oven while frying up the rest of the batter.

My husband likes Karo syrup on his pancakes and our son likes cheese sauce on his. Grandson likes syrup, white or maple. :) Some people like apple sauce on their pancakes. The choice is yours, enjoy!!

Usually I serve fried sausage with the pancakes. 

Zucchini Bread

Zucchini Bread

Preheat oven to 350º. Grease and flour two loaf pans.

MIX:

2 cups grated zucchini

1 cup vetable oil (I prefer canola oil)

3 beaten eggs

3 tsp vanilla

1 cup chopped walnuts

Sift:

3 cups flour 

2 cups sugar

1 tsp baking soda

1/2 tsp baking powder

3/4 tsp. nutmeg

1 tsp. cinnamon

1/2 tsp salt

Add dry ingrediants to wet, mix well. Pour into two loaf pans. Bake 1 hour at 350º. Cool in pans for 10 minutes. Remove from pans onto cooling racks. When cool wrap and freeze or slice and enjoy. Store in sealed bags or in any sealed container.

Freezes well!

Frans Refrigerator Pickles

A good friend gave me this recipe. I hope you enjoy it as much as we do.

Refrigerator Pickles

Fill the bottom of a gallon jar with dill, I use 3 if small heads and 2 heads of large, 2 cloves of garlic and onions (1/2 large).

Pack pickles in jar 1/2 full and add more dill (one head) and onions.

Fill jar with pickles.
In kettle mix 2 cups of white vinegar, 1/2 cup sugar and 1/2 cup pickling salt.  Heat and stir until most of the sugar and salt are dissolved. Pour over pickles, fill jar to top with water. Cover and shake to mix.

Let stand for 24 hours on counter, then refrigerate for 7 days before using. Longer is better. The longer they are refrigerated the better they get. They will keep for more then a year.

Celery and peppers can be added if you like.

I used whole pickles, spears or sliced and put them in half gallon jars. I couldn’t find any gallon glass jars but the half gallon worked out really well.

Chicken Pineapple Pockets

Grilled Pineapple-Chicken  Packets

1/3 cup pineapple preserves

2 tablespoons packed brown sugar

1 tablespoon soy sauce**

1/4  teaspoon crushed red pepper (optional)

4  boneless skinless chicken breasts, cut into 2-inch cubes (1 lb)

1  medium red bell pepper, cut into 1 1/2-inch cubes

1  medium green bell pepper, cut into 1 1/2-inch cubes

1  cup pineapple chunks

1/4  teaspoon salt**

Heat gas or charcoal grill. In small bowl, stir together pineapple preserves, brown sugar, soy sauce and crushed red pepper.

Cut 4 (24x12-inch) sheets of heavy-duty foil. Divide chicken, bell peppers, pineapple chunks and pineapple preserves mixture among foil sheets. Sprinkle with salt. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

Place packets on grill over medium heat. Cover grill; cook 6 minutes. Using tongs, carefully turn packets over, taking care not to puncture foil. Cook 10 to 12 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.

Makes 4 servings

**To make it sodium free, leave out the soy sauce and the salt. Believe me you will not miss them, this dish has so much flavor. I like it served on rice. Yumm.

No Salt breakfast sausage

No Salt Breakfast sausage

INGREDIENTS

2 lbs. ground pork

1 egg

2 t. brown sugar

2 1/2 t. ground sage

1 t. dried marjoram or oregano

3/4 t. dried red pepper flakes

1/2 t. freshly ground black pepper

1/4 t. ground rosemary or thyme

DIRECTIONS

Combine ingredients in a large bowl and mix well using a fork or your hands. Form mixture into sixteen round (2- to 3-inch) patties. Heat griddle or skillet over medium and brown patties on both sides, about 5 minutes per side. Lower heat to medium-low or even low if they seem to be burning.  Drain on paper towels before serving.

**I made them into patty's and placed them on a cookie sheet. Put them in the freezer until frozen and then placed in a plastic bag so use later.

Crunchy Oriental Salad

Oriental Cabbage Salad

Chop and mix:
1  16 ounce bag of cabbage slaw
5 green top onions


Brown and cool:
1/4 cup butter or canola oil
 2 pkg. Ramen noodles ( no seasoning)
1/2 cup sunflower seeds
1/2 cup slivered almonds

Blend and add to noodle mixture 20 minutes before serving:
1/2 cup olive oil
1/2 cup vinegar
1/2 cup sugar
2 tsp Soy sauce

Serve and enjoy this tasty crunchy salad.

Window Cleaner

Great window cleaner

4 c. water

1/2 c. cornstarch

Mix in a spray bottle. Spray window and wipe with a terry cloth rag. Using a clean, dry rag - polish window

Bread and Butter pickles

Bread and butter pickles

Ingredients

    * 4 quarts sliced unpared medium cucumbers

    * 6 medium white onions

    * sliced (6 cups)

    * 2 green peppers; seeded and thinly sliced (1 2/3 cups)

    * 3 cloves garlic; scored

    * 1/3 cup granulated pickling salt

    * Cracked ice; a big bag or two depending upon how many pickles you are making

    * 5 cups sugar

    * 3 cups cider vinegar

    * 1 1/2 t turmeric

    * 1 1/2 t celery seed

    * 2 T mustard seed

Instructions

Combine cucumber, onion, green pepper, and whole garlic cloves. Add salt; cover with cracked ice; mix ingredients thoroughly. Let stand 3 hours; drain well. Remove garlic. Place in a large pot.

Fill your jars with boiling water; set aside. Combine remaining ingredients; pour over cucumber mixture. Bring the mixture just to a boil, remove from heat. Carefully empty boiling water from the jars and start filling the jars with your bread and butter pickles.

Fill hot jars to 1/2 inch from top; wipe around rim with a paper towel or clean cloth, adjust lids. Process in boiling water bath for 5 minutes (start timing when water returns to boiling).

7 Layer Salad

You can make this salad as big or as small as you like. I've made it many times just for myself in a single serve size.

 Seven layer salad

1 package lettuce (mixed bag kind)

 1 md. onion chopped

 1 gr pepper chopped

 1 pkg frozen sweet peas

 1 layer of miracle whip or mayo (I prefer Miracle whip, more flavor)

 ( Some times I also add a little ranch dressing)

 1 layer of shredded cheddar cheese

 1 layer of bacon bits

 Mix in above order, chill in fridge for at least 2 hours before serving.

Microwave Corn on the cob

Many people have asked me about making corn on the cob in the microwave. A friend of mine told me how she does it and I have been making corn on the cob this way ever since. I hope you find it as easy and tasty as I do. Just think ,fresh sweet corn without heating the house with a pot of boiling hot water!! Works great when in your motorhome too.

Microwaves vary so the time may need to be changed.

First I husk and wash the corn. Wrap each cob in a wet but not dripping paper towel. Place on a microwave safe plate. Cook on high for 2 1/2 to 3 minutes per cob. Half way through I like to flip the cobs over, not sure if it has to be done, but this is just what I do. Again, every microwave is different and so is the size of the ears. So you may need to adjust to your liking. Enjoy!!!

Serve with your favorite toppings. :)

The wet paper towel serves as a handy wet wipe so it really isn't being wasteful using them.