Soaking the grated potatoes in water with create a crispier potato pancake, you could omit this step if you like but it is better to soak them in water first

Servings 3

INGREDIENTS:

2 pounds red potatoes, coarsely grated (soaked in cold water for 2 hours or refrigerated in water for 24 to 48 hours)

2 -3 green onions, finely chopped

4 large eggs, lightly beaten

2 tablespoons chopped fresh parsley (can use more)

3 garlic cloves, minced (or use 1 teaspoon garlic powder)

1-1/2 teaspoons salt (I use seasoned salt)

1 teaspoon fresh ground black pepper

1/4 teaspoons cayenne pepper (can use more)

4 tablespoons butter, divided

2 tablespoons olive oil, divided

Servings

INGREDIENTS:

4 -5 large tomatoes, sliced

salt and pepper

1/2 cup mayonnaise

5 green onions, chopped

1-1/2 cups shredded cheddar cheese

1-1/2 cups shredded mozzarella cheese

INSTRUCTIONS:——————————

Preheat oven to 350 degrees F.

Grease a baking sheet

In a bowl mix the two cheeses together.

Place the tomato slices in the bottom of the dish.

Sprinkle with salt and pepper.

Spread the mayo over the tomato slices, then chopped green onions.

Top with the the shredded cheeses.

Bake for about 25 minutes.

Delicious!

You will also find this recipe on www.recipezazz.com

Servings 4-6

INGREDIENTS:

3 cups fresh cauliflower florets (about 1/2 medium head)

2 large carrots, peeled and sliced

3 cups fresh broccoli florets (about 1/2 medium head)

1 cup mayonnaise ( not salad dressing)

1 teaspoon garlic powder

1 small onion, finely chopped

3 tablespoons prepared horseradish

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper, or to taste

1/2 cup dry breadcrumbs

2-1/2 tablespoons melted butter

1/8 teaspoon paprika

INSTRUCTIONS:———————————————

Preheat oven to 350 degrees .

Grease a 2-quart baking dish.

Place the cauliflower and carrots and broccoli in a large saucepan; add a small amount of water; cover and cook for 3-4 minutes or until veggies are crisp-tender; drain, cool and pat dry using paper towels.

In a bowl combine the mayonnaise with garlic powder, onion, horseradish, seasoned salt and black pepper; mix in steamed veggies.

Pour into a greased baking dish.

In a bowl combine the bread crumbs with melted butter and paprika; sprinkle over veggies.

Bake uncovered for 25-30 minutes or until veggies are heated through.

Taken from my “Favorites” folder!

Yield  six half-pint jars or freezer containers

INGREDIENTS:

4 cups thinly sliced pickling cucumbers (about 1 pound)

1 medium onion, sliced and separated into rings

2 jalapeno peppers, seeded and sliced

4 garlic cloves (place on surface and flatten each clove)

1 tablespoon table salt

1 cup plus 2 tablespoons sugar

1 cup white vinegar (5% acidity)

2 tablespoons water

INSTRUCTIONS:——————————————————-

Yield about 3 cups

INGREDIENTS:

1 (10-ounce) can diced tomatoes and green chiles, undrained

1 (14-1/2-ounce) can stewed tomatoes, undrained

1 garlic clove

cayenne pepper (optional, adjust to heat level)

salt and fresh ground black pepper, to taste

INSTRUCTIONS:——————————————————–

Combine all ingredients in a blender; process 30 seconds, stopping once to scrape down sides.

Serve with tortilla chips.

Servings 4

INGREDIENTS:

12 new small red potatoes

1/3 cup butter, cubed

3 tablespoons fresh lemon juice

1 teaspoon salt

1 teaspoon grated lemon peel

pinch garlic powder

fresh ground black pepper, to taste

2 tablespoons minced fresh parsley

Servings 4

INGREDIENTS:

olive oil, as needed

1 small onion, chopped

3 garlic cloves, minced

1 teaspoon crushed chili flakes, or adjust to taste

3 cups seeded and chopped ripe and firm plum tomatoes

1  (8 ounce.) package sliced fresh mushrooms

1 teaspoon  salt, or to taste

1/2 teaspoon fresh ground black pepper, or to taste

1/2 cup heavy (33-35%) whipping cream

3 ounces cream cheese

3 to 4 tablespoons chopped fresh basil (or use 1 teaspoon dried mixed in with the garlic and chili flakes)

freshly grated Parmesan cheese

cooked pasta of choice