Yield: 4 servings 1 1/2 c Frzn ... potatoes -savory leaves ... thawed or 1 1/2 1 ct 8 oz (1 c) frozen fat free -c grated potatoes -egg product thawed (or 1 c Finely diced cooked turk
Yield: 4 servings
1 1/2 c Frzn hashbrown potatoes
-savory leaves -partially thawed or 1 1/2 1 ct 8 oz (1 c) frozen fat free -c grated potatoes -egg product thawed (or 1 c Finely diced cooked turkey 2 eggs 1/2 c Sliced green onion 2 tb Coarsely chopped ripe olives 4 ts Lour 1 ts Dijon mustard 1 tb Parsley flakes 4 ts Olive oil 1/2 ts Dried chervil or summer 1. In a medium bowl combine all ingredients except olive oil; mix well. 2. In a large nonstick skillet heat 1 tsp of the oil over medium- high heat until hot. Spoon 1/4 of the potato mixture into the skillet; spread slightly. Cook 4-5 min without stirring until bottom is brown. Flip pancake and cook other side for 3-4 minutes or until brown and thoroughly cooked. 3. Slide pancake onto serving platter and keep warm. Repeat with remaining oil and mixture. Garnish with additional parsley and green onion if desired. Per serving: 1 starch 1 lean meat. Calories per serving: 210
Source: Pillsbury Fast and Healthy Magazine Nov/Dec 1993 Typed for you by: Linda Fields Cyberealm BBS Watertown NY 315-786-1120
Oakcakes Recipe
Yield: 1 Serving 1 pt Mixed milk and water 1 oz Yeast 6 oz Fine oatmeal 3 oz Plain flour 1 ts Salt (or slightly less) Mix the flour salt and oatmeal. Warm the liquid and stir in ... to makeApple Cheese Bread
Yield: 8 Servings 1/2 c Butter or ... 2/3 c Sugar 2 x Eggs 1 x Apple peeled and chopped 1/2 c Grated sharp Cheddar cheese 1/3 c Chopped Walnuts 2 c Flour 1 ts BApple Cheddar Shortcake
Yield: 6 Servings 1 x ... 2 1/2 c Biscuit mix; bisquick 4 oz Cheddar; sharp shredded 2/3 c Milk 1/3 c Butter; melted 1 x ... ... 3/4 c Brown sugar; pac