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4 Veggie Latkes

2 large baking potatoes (peeled)
1 large carrot
1 small zucchini (unpeeled)
1/2 medium onion
1 egg
1/4 cup all purpose flour
salt & pepper
oil, for frying

Shred potatoes, carrots, zucchini and onion (medium hole) - sprinkle with a little salt. Drain the vegetables in a colander for 10-15 minutes, squeezing water out every five minutes. The shredded vegetables should be dry. (Pat with paper towels.) Blend in the eggs, flour and a little salt & pepper. In a skillet, heat 3 T. oil on medium-high heat. Drop batter by tablespoon into the hot oil, flatten them with the back of a spoon. Fry for 3-4 minutes on each side, until golden brown & cooked through. Drain on paper towels.

~ Val "Yummy in my tummy!"

Mock Mashed Potatoes

Place a 16 oz. bag of frozen cauliflower in microwave-safe bowl, cover & microwave on high for 8 minutes. Stir in 1/2 c. shredded Cheddar & Monterrey Jack cheese, 1/4 c. sour cream, 2 T. butter, 1/4 teaspoon pepper & 1/4 teaspoon seasoned salt. Microwave 3-4 more minutes until tender. Process in food processor 30 seconds or mash with hand-masher until smooth.

~ Char