Servings 2

Ingredients:

Ingredients:

INGREDIENTS:

3 large onions, thinly sliced (preferably sweet onions)

2 tablespoons butter

1 tablespoon oil

2 teaspoons brown sugar (can use white sugar)

1/2 teaspoon salt (or to taste)

fresh ground black pepper (optional and to taste)

INSTRUCTIONS:———————————-

In a skillet, melt the butter with oil over medium-high heat; add the sliced onions then sprinkle the sugar over the onions; cook stirring with a wooden spoon for about 20-25 minutes or until onions become golden brown and tender (depending on the size of your skillet try not to use more than 4 onions at a time or they will not caramelize properly).

Season with salt and pepper and continue to cook stirring for an additional 5 minutes.

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The balls may be prepared and refrigerated up to 24 hours in advance, I have added in cooked sausage meat and/or dried cranberries also and they freeze well after baking, make certain to use 1-3 day old French or Italian bread I find that a 1-pound loaf is the perfect amount for this, the poultry amount seasoning may need to be adjusted to taste start with 1 teaspoon and add in more until you have the desired flavor or you may omit completely…

These make a great alternative to a stuffing casserole and always well received at my holiday table

Yield 14-16 balls

Ingredients:

1/2 cup butter (can reduce amount slightly)

2 medium onion, chopped

2 celery ribs, diced (do not omit)

6 garlic cloves,minced

1/8 teaspoon cayenne pepper, or to taste

1 (10-ounce) can sliced mushrooms, drained (I would recommend to give them a rough chop)

1 (14-ounce) can cream-style corn

1 (12-ounce) can sorn niblets, drained

1/2 cup chicken broth

1 teaspoon poultry seasoning, or to taste

1 tablespoon dried parsley (can use up to 1/4 cup fresh minced)

1/4 to 1/3 cup freshly grated Parmesan cheese

3 large eggs, lightly beaten

1 teaspoon fresh ground black pepper, or to taste

seasoned salt or white salt, to taste (I use seasoned salt)

1 (1-pound) loaf unsliced French or Italian bread (finely cubed, use 1-3 day-old bread)

1/3 cup melted butter (may need a little more)

Instructions:————————————

Generously grease or butter a 13 x 9-inch baking dish.

In a large skillet heat butter over medium heat.

Add in the onions and celery; cook stirring until softened (this may take about 10-12 minutes).

Add in garlic, cayenne and mushrooms; cook for 3 minutes.

Add in creamed corn, corn niblets, chicken broth 1 teaspoon poultry seasoning and parsley and 1 teaspoon black pepper; bring to a light simmer stirring constantly.

Reduce heat to low and simmer for 15 minutes (season with salt to taste and more pepper and more poultry seasoning if needed also) remove from heat and cool for about 25 minutes or you may leave it longer if desired.

After cooling mix in the eggs, then add in the bread cubes mixing until well combined.

For easier handling refrigerate the mixture for at least 2 hours or more (if you find the mixture is too wet for handling after chilling then add in a little  more bread).

Shape into golf ball size balls (I use my ice cream scoop for this).

Transfer the balls to baking dish (at this point you may cover and refrigerate the balls up to 24 hours or until ready to bake).

Before baking drizzle each ball with melted butter.

Cover loosely with foil.

Bake in a preheated 350 degree F oven for 20-25 minutes or until hot (do not over bake or they will be dry).

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Plan ahead the shredded potatoes need to soak in cold water for 8-24 hours, soaking in the cold water will remove the starch and create a crispy pancake, using a food processor for shredding will save time and effort, any leftovers may be frozen on a baking sheet then popped into a freezer bag, to reheat and re-crisp bake thawed pancakes in a 400 degree  F oven for about 8 minutes…..

I like to add in 1 teaspoon of garlic powder and 4 chopped green onions also…serve these hot and crispy with sour cream on the side

Yield 20-23 pancakes (estimated)

Ingredients:

2 pounds red potatoes (peeled)

1 large egg, lightly beaten

3 tablespoons all-purpose flour (can use matzo meal)

2-4 teaspoons salt (I use seasoned salt)

2 teaspoons fresh ground black pepper

1 teaspoon garlic powder, optional

oil for skillet frying (these take a lot of oil!)

Instructions:———————————————-

Start this 8-24 hours ahead.

Coarsely grate the potatoes, then transfer to a large bowl.

Cover with cold water, drain/rinse then cover again with cold water.

Place in refrigerator for 8-24 hours (can even sit for 48 hours).

Using your hands firmly squeeze out as much liquid from the shredded potatoes as possible, then place in a medium bowl.

Add in egg, flour, salt, pepper and if using, garlic powder; using clean hands mix thoroughly to combine.

Heat a generous amount of oil in a medium skillet over medium-high heat (the oil must be hot before adding in the potato mixture).

Drop mixture a few at a time into the hot oil using semi-heaping tablespoonfuls, then using a fork flatten slightly (the edges will be uneven).

Cook until golden brown turning once until crispy on both sides adding in more oil as needed when frying the pancakes.

Towards the end there will be some liquid that has gathered in the bottom of your bowl just keep stirring it into the potato mixture.

Transfer to a plate, serve with sour cream.

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Servings 8

Ingredients:

2 tablespoons oil

8 cups shreeded red cabbage

1 medium onion, chopped

2 large garlic cloves, minced (can omit)

1/8 teaspoon cayenne pepper, or adjust to taste

2 teaspoons lemon juice

1/4 cup sugar

1 teaspoon seasoned salt (can use white salt)

1 to 2 medium apples, peeled and chopped

1/4 cup red currant jelly

Instructions:————————————-

In a Dutch oven heat oil over medium-high heat.

Add in cabbage, onion, garlic, cayenne, lemon juice and salt; mix well cover and cook over medium heat for about 15 minutes or until the cabbage is crisp-tender, stirring occasionally.

Add in apples; cook for 15 minutes stirring occasionally or until the cabbage and apples are tender.

Stir in the jelly until combined and melted.