Thanksgiving Aftermath

Article Tools

Print

E-mail

Comments

RSS

Mashed Potato Pancakes

1 clove garlic, minced
2 green onions, finely chopped
1/2 teaspoon jalapeno pepper, minced (or 1 teaspoon powdered cayenne pepper)mild oil, such as Canola
2 cups leftover mashed potatoes
1 egg, beaten or 1 egg white

In nonstick skillet (10" to 12") saute garlic and hot pepper in a few drops of oil for a minute. Stir in green onions for a few seconds; remove from heat. In mixing bowl, stir together all ingredients. Heat a teaspoon of oil in skillet. Drop batter into pan by spoonful, making small 2" cakes. Flatten with spatula, and fry on mediumhigh heat for approximately two minutes per side. Flip over when bottom is brown. Serve with low-fat sour cream or yogurt.

Cranberry Cobbler

Here's an easy cobbler recipe to dispose of all of that leftover cranberry sauce. I prefer fresh sauce, but canned works fine.

1 1/2 cups homemade chunky-style cranberry sauce
1 tablespoon orange juice
1/2 teaspoon grated orange rind
1 large apple, cut into 1/2" pieces
3/4 cup sifted whole-wheat pastry flour
1/4 cup brown sugar
1/8 teaspoon cardamom (optional)
3 tablespoons frozen margarine or chilled butter, cut into 1/2" slices.
1 teaspoon baking powder
1 egg
2 tablespoons milk

Preheat oven to 400 F. Stir together cranberry sauce, orange juice, orange rind, and apple. Spoon into an eight-inch square or round cake pan. In food processor, or using a pastry blender, pulse or mix together flour, sugar, cardamom, and margarine until dough is in pea-size pieces. Add baking powder, egg, and milk; pulse or stir briefly until just blended.

Spoon nine heaping tablespoons of batter on cranberries, three in each row. (Cranberries will show in spots.) Bake for 25 minutes or so until topping is golden brown. Let cool at least 10 minutes. Serve with vanilla frozen yogurt.

RSS | Comments | E-mail | Print