World Famous Recipes

Crispy Gold Potato Cakes

Ingredients:

- 2 pounds MountainKing Butter Gold potatoes (5-6)
- 1/2 cup clarified butter (or vegetable spray)
- Salt and freshly ground pepper

Directions:

1. Wash potatoes well. Place in saucepan with enough water to cover and add
1-2 teaspoons of salt to the water.  Bring potatoes to a boil and simmer for
about 15-20 minutes.  Test potatoes by piercing with the point of a sharp
knife. They should be slightly underdone.
2. Refrigerate the potatoes several hours or over- night.  Do not skip this
step!
3. Peel the potatoes and grate them on a coarse grater. Lightly toss the
shreds with a little salt and pepper. Set aside.
4. Coat a nonstick frying pan with a thin film of clarified butter (or
vegetable spray).  Heat pan over medium heat until a drop of water sizzles
when thrown in.  Spread 1/2 cup of grated potato in the pan. (You may make
one large or two or three smaller cakes, depending on what size you want the
cakes to be.)
5. Sauté cake(s) 4 to 5 min. over moderate heat, until bottom has crusted
and browned.  Flip with a nonstick spatula and brown the other side.
6. Transfer cakes to a baking sheet and keep warm until all of the cakes are
done.

Top with sour cream and chives and accompany it with thinly sliced smoked
salmon if desired.

Anna Banana’s Early Morning Muffins Recipe

Low Fat Muffins

Ingredients

3 large ripe bananas
3/4 cup sugar
1/2 cup applesauce
2 large eggs
3 tablespoons plain yogurt or low fat sour cream
1 teaspoon baking soda
1 3/4 cups whole wheat flour
1/4 cupwheat germ or crunchy granola
Comments
*You can also add chopped nuts, raisins, carob or chocolate chips or any other surprise treat!

Directions

Heat oven to 375°F.
Mash the bananas in a big mixing bowl with a potato masher.
Add the sugar, eggs and applesauce and mix well.
Stir baking soda into yogurt or sour cream and it will become foamy which makes the muffins rise.
Add the flour and wheat germ And stir until just mixed (muffins won’t rise if you overmix).
Spoon mixture into muffin papers in muffin pan.
Bake about 10-15 Minutes until done.

2 cups plain yogurt

4 tablespoons of honey

1 package (12 ounces)Sausage Links

1 medium cantaloupe melon, peeled, seeded and cut into 1″ cubes

1 medium honeydew melon, peeled, seeded and cut into 1″ cubes

1 small bunch green seedless grapes

1 small bunch red seedless grapes

2 medium red apples, cored and cut into 1″ cubes

1 pint strawberries, hulled and cut into halves

7 skewers

Combine yogurt and honey in small bowl; refrigerate until ready to serve.

Cook sausage in medium skillet over medium heat until no longer

pink in the center. Drain on paper towels; cut each link in half.

Alternately place sausage and fruit on wooden skewers. Serve kabobs with

yogurt sauce for dipping.

Makes about 7 kabobs

CUPID’S KABOBS

1-1/2 cups cold milk

1 package (3.4 ounces) instant vanilla pudding mix

1 cup (8 ounces) cherry vanilla yogurt

1 carton (8 ounces) frozen whipped topping, thawed

Assorted fruit–seedless grapes, apple chunks, strawberry halves and/or

pineapple chunks

Fresh mint sprigs

In a bowl, combine milk and pudding mix; mix well. Let stand for 2-3 minutes

Add yogurt; mix well. Fold in whipped topping. Refrigerate. Thread fruit

onto bamboo skewers; add a mint sprig on the end of each to resemble feathers on

an arrow. Serve with dip.

Yield: 4 cups dip.

Diabetic Banana Bread – 21.2g Carbs

From: abakersdelight@yahoogroups.com

2 cups all-purpose flour
2 tsp low-sodium baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1 1/2 cups slice bananas (3 ripe bananas)
1 egg
1/3 cup canola oil
2 Tbsp sugar
1/2 cup unsweetened orange juice
Nonstick cooking spray

Preheat oven to 350 degrees F.

Combine the flour, baking powder, baking soda, and cinnamon
in a bowl. Stir to blend.

Puree the bananas in a blender.

Add the bananas and remaining ingredients and mix well.

Pour into a loaf pan that has been sprayed with nonstick
cooking spray. Bake for 40 to 50 min.

Cool on a wire rack.

Makes 1 loaf

Serving size: 1/2 inch slice
Yield: 1 loaf

Nutrition:
141 Calories (34% from fat), 2.4g Protein, 21.2g Carbs,
5.4g Fat

Exchanges: 1 Fat, 1/2 Fruit, 1 Starch