POTATO PANCAKES

With just a few ingredients the recipe for POTATO PANCAKES is easy to make, and a nice addition to Poached Eggs too!!

Ingredients:

2	medium to large baking potatoes
1	medium onion, sliced in half
1 tablespoon	baking powder
2 to 4	tablespoons of bacon fat, olive oil, and/or margarine to generously coat non stick pan
1	egg
	food processor with grating wheel

Directions:

Peel Potatoes, cut up so they will fit in mouth of food processor.

Add Egg and Baking Powder to bottom of food processor. Attach grating wheel, put top on.

Add the Potatoes & Onions to mix, and pulse till mashed up. With a large spoon, carefully pour a small amount into hot non stick pan (that has the oil heated up in it). Top THAT dollup with another one, fry on low flame. After a minute or so, lift up a bit to see if browned.

As they brown, you want to move them about carefully in pan. You may need to use 2 spatula's to guide the pancake and flip over and brown on other side. As you make the Potato Pancakes, you may need to add a bit more oil to pan to fry the rest of them up. Serve warm, top with Butter, Sour Cream and/or Applesauce.

 recipe for POTATO PANCAKES

 

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FRIED POTATOES with Green Peppers & Onions

A great addition to the Breakfast menu would be the recipe for FRIED POTATOES with Green Peppers and Onions
Easy to make with refrigerated baked Potatoes!!

Ingredients:

1 to 2	cold baked potatoes, peeled and cut up
1/4 cup	slices of green pepper
1/4 cup	diced up red onion (you can also use white or spanish)
2 tablespoons	olive oil or margarine (to coat the bottom of a non stick pan) you can also use a bit of bacon fat and/or butter to further enhance it
	salt and pepper (to taste)

Directions:

Whenever you are baking potatoes, bake several more (in tin foil). Allow to cool, then refrigerate overnight.The next day, remove foil, peel with a knife and then cut them up.
Put all the ingredients in a non stick saute pan, fry up until Green Peppers and Onions are soft and Potatoes have browned a bit.Top with Salt and Pepper, and serve warm.

recipe for FRIED POTATOES

 

 

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INSALATA Tomatoes & Onions with Pasta

INSALATA with diced up Tomatoes and Onions and Oregano Recipe is easy to make, and takes only a few minutes.

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Ingredients:

6 to 8 ounces	pasta
pinch	of salt and pepper
1/2 cup	each of diced tomatoes & onion
1/4 cup	olive oil
2 tablespoons	oregano and parsley

 

Directions:

Saute everything about 2-3 minutes till Onions and Tomatoes are soft. Plate Pasta, top with Sauce and serve. 


 

INSALATA with diced up Tomatoes and Onions and Oregano Recipe

 

 

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RED CROSS SPAGHETTI SAUCE #2

This is the RED CROSS SPAGHETTI SAUCE RECIPE found on the back of the back of the box.

You can find another version of the Red Cross Spaghetti Sauce #1  recipe HERE

  ORDER YOUR COPY OF RED CROSS SPAGHETTI SAUCE COOKBOOK that has many of their recipes!!

 

 

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Ingredients:

1 can	about 15 oz tomato sauce
2 cups	of water (about)
1 tablespoon	butter
1/4 cup	flour
2	garlic cloves chopped up
2 tablespoons	of onions chopped up
1/2 teaspoon	allspice
6 to 8	nutmeg cloves
6 to 8 ounces	spaghetti (per person)

Directions:

In one medium sized pot, put the Tomato SAUCE, seasonings, Garlic and Onions and simmer for a few min, stirring.

Drain Tomato Sauce into a bowl, discard the seasonings.

In a clean pot, melt the Butter. Then add the Flour and whisk good.

 

Add the Tomato sauce you set aside, whisk in. (this is almost like a Tomato Bechamel) Add the water a little at a time, stir in until your desired consistency.

Plate your sauce, top with Meat Balls if you want, and then top with some sauce.

RED CROSS SPAGHETTI SAUCE RECIPE

 

 

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RED CROSS SPAGHETTI SAUCE 1

This is the RED CROSS SPAGHETTI SAUCE RECIPE found on the back of the back of the box.

You can find another version of the Red Cross Spaghetti Sauce #2  recipe HERE

  ORDER YOUR COPY OF RED CROSS SPAGHETTI SAUCE COOKBOOK that has many of their recipes!!

 

 

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Ingredients:

2 tablespoons	each of very finely diced carrots, celery & onions
2 tablespoons	butter
1	small can tomato paste (6 oz)
1 can	tomato sauce (29 oz almost 2 lbs)
1	garlic clove
1	beef bouillon cube
1/2 cup	dry red wine
1 cup	water
1/4 cup	fresh chopped parsley
1/4 cup	olive, salad oil or butter
pinch	of salt, pepper and basil to taste
6 to 8 ounces	spaghetti per person

Directions:

Saute on low flame the Vegetables in Olive Oil, Salad Oil or Butter until very soft.

Stir constantly. Try not to let the Butter brown too much.

 

Add the remaining ingredients and simmer for about 30 minutes.

 

 

 

Plate and serve with Meat Balls if you want.

 

RED CROSS SPAGHETTI SAUCE RECIPE

  ORDER YOUR COPY OF RED CROSS SPAGHETTI SAUCE COOKBOOK that has many of their recipes!!

 

 

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