2 large eggs
3/4 teaspoon salt
2 tablespoons whole wheat flour
Olive or peanut oil for frying
First shred the potatoes in a food processor or on a cheese grater. Place the shredded potatoes in a medium sized bowl and cover them with cold water. Chill the bowl in the fridge for at least 30 minutes, or even overnight if you prefer. Sometimes when I'm in a hurry I put them in the freezer for about 15 minutes. After soaking and chilling, drain the potatoes very well, squeezing out the excess moisture with your hands.
In a medium bowl, combine the drained potatoes, eggs, salt and flour. Mix it all up with a fork, until it is well combined. Heat about 2 tablespoons of oil in a large skillet over medium high heat. When it is hot, drop in spoonfuls of the potatoes. Try to keep them kind of small, maybe the size of hamburger patties. Fry them until they are golden brown underneath. Flip them and brown the other side too. Transfer the cooked pancakes to a plate and serve. I like them with applesauce, but they are good with ketchup too. The kids treat them like Mc Donald's hash browns, and eat them as a portable breakfast. You could add a little dried onion with the flour if you liked, maybe 2 teaspoonfuls. This recipe is easily doubled if you are serving a large crowd or your family is very hungry. This is good for breakfast, but also makes a nice main dish for lunch.
1 cup whole wheat flour
2 tablespoons brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup melted margarine
1 medium egg
1/4 cup milk
Prepare this while the apples are cooking. First get out a medium sized bowl. Combine the flour, sugar, baking powder and salt in the bowl. Add the margarine, egg and milk. Mix very well, forming a soft dough, or thick batter. Set aside.
Apples:
6 cups peeled, cored and sliced apples
1/2 cup Sucanat or brown sugar
2 tablespoons cornstarch
1/4 teaspoon ginger or cinnamon
1 1/4 cups tap water
1/2 cup raisins (optional)
1 tablespoon lemon juice
2 tablespoons margarine
Get out a large saucepan. In it combine the brown sugar, cornstarch and ginger. Gradually add the tap water, stirring to dissolve the cornstarch. Add the raisins. Cook and stir until the mixture is boiling. Add the apples, lemon juice and margarine. Continue cooking until the apples are very hot and begin to soften some. Don't over cook though, or the apples will turn to mushy applesauce. A full five minutes of cooking the apples should be enough. While everything is cooking, you can prepare the biscuit topper recipe above. Turn the apple mixture into a well oiled 2 quart casserole dish, or an 8" square pan. Drop the prepared biscuit dough onto the very hot apple mixture by large spoonfuls. The apple mixture has to be very hot so that the biscuit dough will start cooking right away. If the apple mixture is cold, it will make the cobbler dough pasty. Bake the cobbler at 425� for about 25 minutes. The biscuit topper will be golden brown and the apple filling will be bubbling. If you want to be fancy you can sprinkle a spoonful of sugar over top of the cobbler dough right before putting it into the oven. It makes the dish sort of pretty when it comes out of the oven. Serve it hot with whipped topping or ice cream for an extravagant dessert. Serves 6.
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegetable shotening
3.4 cup buttermilk
Preheat oven to 450 degrees F. In a large bowl, combine first 4 ingredients. Using a fork or pastry blender, cut in shortening until mixture resembles coarse cornmeal. Blend in buttermilk until a soft dough is formed. Turn onto a lightly floured surface, and knead lightly 7 or 8 times. Roll to 1/2 inch thickness, and cut out with a floured biscuit cutter. Reroll scraps and cut until all dough is used. Place biscuits on an ungreased cookie sheet, about 1 inch apart and bake until golden, approximately 15 minutes.
Makes about a dozen to a dozen and a half biscuits, depending on the size of the cutter.
3/4 tablespoon all-purpose flour
1 teaspoon sugar
1 teaspoon seasoned salt
1/8 teaspoon cayenne pepper
black pepper to taste
5 green tomatoes, sliced
2 to 3 tablespoons bacon drippings or vegetable shortening
Combine cornmeal, flour, sugar and seasonings; coat both sides of the tomato slices with the mixture. Place on a wire rack and allow to dry 10 minutes. in a large cast iron skillet, heat drippings or shortening over medium heat and fry tomatoes in a single layer. Brown each side lightly.
1 large green bell pepper, chopped
1 cup chopped celery
4 cloves garlic, minced
3 tablespoons bacon dippings
1 pound smoked sausage, sliced 1/2 inch thick
1/2 cup tomato sauce
4 medium tomatoes, peeled and chopped
3/4 pound ham, cut into large cubes
1/2 teaspoon Tabasco
2 bay leaves
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon basil
1/4 teaspoon paprika
1 1/2 teaspoons cayenne pepper
1/4 teaspoon whole allspice
4 cups chicken broth
1 1/2 cups uncooked long-grain rice
In a large, heavy pot over medium heat, saute onions, bell pepper, celery and garlic in bacon drippings. Add sausage and cook, stirring occasionally, until vegetables are tender, about 8 to 10 minutes. Add tomato sauce, tomatoes, ham,Tabasco, and spices. Simmer, uncovered, for 15 minutes. Add chicken broth, bring to a quick boil and add rice. Cover pot and reduce heat. Simmer 15 minutes. if necessary, add more broth or water and cook until rice is tender.
6 to 8 servings
