Make potato patties from leftover mashed potatoes. Simply add an egg to 2 cups mashed potatoes, form into patties and fry in a pan with a little oil. You can add meat, seasoned breadcrumbs, cheese or onion for extra flavor. The first reader tip shares another way to use up leftover mashed potatoes.
Cheese Twists
1 large egg white
1 tablespoon dry mustard
1/3 cup prepared horseradish
All-purpose flour
1 loaf (8 oz.) frozen white or wholewheat bread dough, thawed
2 cups (1/2 Ib.) shredded sharp cheddar cheese
In a bowl, beat egg white to blend well with mustard and horseradish.
On a floured board, roll dough with a floured rolling pin into a 12- by 15-inch rectangle. (Let dough rest 5 minutes if it’s too springy to stay in place.) Spread with 1/3 cup of the egg mixture. Sprinkle half the dough lengthwise with all but 1/2 cup cheese. Fold plain dough over cheese; pinch edges to seal. Gently expel air with rolling pin.
With floured knife, cut dough crosswise into 16 to 18 equal strips. Brush with remaining egg mixture; sprinkle with remaining cheese. Lift 1 strip, make 4 twists, and lay on a greased 12- by 15-inch baking sheet; repeat with remaining strips, placing about ‘/2 inch apart. Lightly cover with plastic wrap. Let stand in a warm place until puffy, 20 to 25 minutes; remove wrap.
Bake in a 375° oven until deep golden, 25 to 30 minutes. Transfer to rack with a spatula.
Serve hot or cool. Cool on a rack; store airtight up to 2 days, or freeze to store longer. To reheat, place on baking sheet, and bake in a 400° oven for about 5 minutes. Makes 16 to 18.
Per piece: 85 cal. (48 percent from fat); 4.5 g protein; 4.5 g fat (2.7 g sat.); 6.5 g carbo.; 159 mg sodium; 13 mg chol.
Breakfast Burritos
1 can (1 Ib.) refried beans
1 can (4 oz.) diced green chilies
6 large eggs
3/4 cup purchased green salsa, mild to hot
l/3 cup chopped fresh cilantro (coriander), plus cilantro sprigs
6 flour tortillas (7 to 8 in.) % cup shredded jack cheese 1 cup unflavored nonfat yogurt Lime wedges
In a 10- to 12-inch frying pan over medium heat, stir beans and chilies often until bubbling, 3 to 4 minutes.
Meanwhile, beat eggs to blend with 3
tablespoons salsa and chopped cilantro. Push beans to 1 side of the pan; pour egg mixture into cleared area and stir often until set, about 3 minutes.
Concurrently, wrap tortillas in a towel and heat in a microwave oven at full power (100 percent) until hot, about 3 minutes. (Or seal tortillas in foil; bake in a 350° oven until hot, about 10 minutes.)
For each burrito, spoon 1A of beans, eggs, and cheese in center of a tortilla; roll to enclose. Serve, seam down, on warm plates with additional salsa, yogurt, lime, and cilantro sprigs. Makes 6 servings.
Per serving: 312 cal. (35 percent from fat); 19 g protein; 12 g fat (1.9 g sat); 33 g carbo.; 924 mg sodium; 226 mg chol.
Fall Leaf Bars
1 3/4 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon each baking powder and ground nutmeg
r, 1
2 large eggs
1 cup canned pumpkin
6 tablespoons butter or margarine, melted
1/3 cup water
Cheese leaf rilling (recipe follows)
In a large bowl, mix flour, sugar, cinnamon, soda, baking powder, and nutmeg. Add eggs, pumpkin, butter, and
water; beat well. Spread batter in a buttered and floured 10- by 15-inch pan. Drop cheese filling in 24 equal portions (each about 1 tablespoon) equally over surface of batter. With a knife tip, pull edges of cheese into leaf shapes.
Bake in a 350° oven until center of cake (not cheese) springs back when lightly touched, about 30 minutes; let cool. Cut pieces so cheese is in center of each. Serve warm or cool, or cover and chill up to 3 days. Makes 24.
Cheese leaf filling. Smoothly mix 1 large package (8 oz.) cream cheese, 1 large egg, and 1/4 cup sugar.
Per piece: 161 cal. (39 percent from fat); 2.6 g protein; 6.9 g tat (4.1 g sat.); 23 g carbo.; 109 mg sodium; 45 mg chol.
Country & Victorian Times 