Recipes Included On This Page Mashed Potato Patties Mexican Garlicky Greens Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Mashed Potato Patties Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 12-04 Apr 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup mashed potatoes 1/3 cup chopped onions 2 tablespoons shredded cheddar cheese Mix the potatoes and onions together. Make two patties about 1/4-inch thick. Fry over medium low heat till first side is browned and getting a bit crispy. Turn over, sprinkle the cheese on top and brown the other side. I usually use extra sharp cheddar cheese but sometimes use "pizza mix" cheese blend also. Don's notes - One of the most important ways to reduce food costs when you're on a budget is to use up the leftovers. I don't particularly like mashed potatoes and certainly not leftover mashed potatoes but this is good enough I occasionally make up a batch just to make these patties for breakfast. They can be used as a side dish for any meal. Contributed to the FareShare Gazette Budget Challenge by Don; 10 April 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 121 Calories; 5g Fat (34.2% calories from fat); 4g Protein; 16g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 290mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Mexican Garlicky Greens Recipe By : Rick Bayless Serving Size : 3 Preparation Time :0:00 Categories : Volume 12-04 Apr 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 1 medium onion sliced 1/4-inch thick 3 garlic cloves -- minced 12 ounces greens [the original called for lamb's quarters] 2/3 cup low sodium chicken broth 1/2 teaspoon salt Heat oil in a large skillet over medium high. Add onion and cook, stirring frequently, until golden brown, about 10 minutes. Add garlic, stir for 1 minute. Add greens and broth and boil over high heat, stirring frequently, until liquid has evaporated. Season to taste with salt. Notes. Bayliss also suggests adding some diced boiled potatoes at the end. Also, possibly a few spoons of cream. This recipe is part of a recipe for tacos. You can serve these greens with cheese (queso fresco, queso aņejo, dry feta, or parmesan) and salsa in tortillas. I have been known to use thawed frozen spinach; that makes it more convenient for me (I don't usually have this much fresh spinach in the house) and cheaper. I also, when I have it, add some ham chunks. I've tried the potato variation as taco fillings. I've also added sour cream instead of the cream variation and used the feta. From Rick Bayless' Mexican Kitchen; page 161. Exported from A Cook's Books - Recipe Management for Macintosh. Contributed to the FareShare Gazette Budget Challenge by Sue; 19 April 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 99 Calories; 5g Fat (40.1% calories from fat); 6g Protein; 10g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 500mg Sodium. Exchanges: 1/2 Lean Meat; 2 Vegetable; 1 Fat.

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