Guest guest Posted June 2, 1999 Report Share Posted June 2, 1999 * Exported from MasterCook Mac * New Mexico Garlic Mashed Potatoes Recipe By : Jump Up and Kiss Me, Jennifer Thompson Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium red potatoes -- quartered 1 head garlic -- peeled 1 cup grated cheddar cheese 2 tablespoons milk 3 tablespoons unsalted butter 3/4 teaspoon fresh rosemary -- finely minced salt to taste ground black pepper 2 teaspoons ground New Mexico chiles -- to 3 tsp - or pure chile powder Cook the potatoes and garlic in water to cover, for about 25 minutes, or until soft. Remove from heat and drain. Add cheese, milk, and butter, and mash until fluffy. Add rosemary and salt and pepper. Ad ground chiles, 1 teaspoon at a time,until desired heat is achieved. Serve hot. > Ellen C <ellen - - - - - - - - - - - - - - - - - - Per serving: 334 Calories; 19g Fat (50% calories from fat); 11g Protein; 31g Carbohydrate; 55mg Cholesterol; 191mg Sodium Food Exchanges: 2 Starch/Bread; 1 Lean Meat; 3 Fat Nutr. Assoc. : 0 0 0 0 0 0 0 0 2607 0 _____ * Exported from MasterCook Mac * Red Potato Pancakes w/Collards and Chiles Recipe By : Jump Up and Kiss Me, Jennifer Thompson Serving Size : 6 Preparation Time :0:00 Categories : Pancakes, Waffles, Crepes Potatoes Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups grated red potatoes - soak in water to cover 1 cup collard greens -- finely shredded 1/2 cup carrots -- shredded 1/2 cup onion -- finely shredded 2 serrano peppers -- seeded and minced 2 cloves garlic -- minced 1 teaspoon toasted cumin -- crushed 1/2 teaspoon ground turmeric 1/8 teaspoon sweet paprika 1/4 cup cilantro leaves and tender stems 1 teaspoon salt 1/4 cup garbanzo bean flour 2 large eggs -- lightly beaten vegetable oil for frying sour cream -- optional Drain the potatoes and squeeze dry. Place on a kitchen cloth and roll tightly to remove excess moisture. Mix the potatoes with the remaining ingredients. Put oil to depth of 1/8 inch in a heavy skillet on medium-high heat. Test the heat with a small spoonful of the potato mixture -- the oil should sputter. For each pancake, scoop about 2 tbsp of the potato mixture into the pan, flattening it into an 1/8 inch thick cake. The pancakes won't hold together well until browned, so use two spatulas to handle them. Fry until golden brown, about 2 minutes per side. Drain on paper towels and keep warm while frying the remaining batter. Serve with sour cream on the side. > Ellen C <ellen - - - - - - - - - - - - - - - - - - Per serving: 107 Calories; 2g Fat (17% calories from fat); 5g Protein; 18g Carbohydrate; 72mg Cholesterol; 394mg Sodium Food Exchanges: 1/2 Starch/Bread; 1/2 Lean Meat; 1 1/2 Vegetable NOTES : To serve these as an entree, use 4-6 tablespoons batter for each pancake. Top them with soft scrambled eggs and a dollop of hot sauce. Nutr. Assoc. : 4716 0 0 0 0 0 0 3013 0 1032 383 0 26178 0 0 0 _____ -- Ellen C. ellen Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.