Healthy Food Recipes

Ingredients :

·         3 large potatoes, washed and peeled

·         3 slices bacon, chopped*

·         1/4 c. white onion, peeled and

·         chopped

·         2 tbsp. flour

·         2 chicken bouillon cubes dissolved

·         in 1.25 c. hot water

·         1/2 tsp. salt

·         1/4 tsp. pepper

·         2 tbsp. sour pickles, chopped

·         1 tbsp. spicy brown mustard

·         1 tbsp. apple cider vinegar

·         pinch of sugar

·         1 tbsp. parsley, chopped

How To Make :

·         Place potatoes in a large saucepan and cover with water. Bring to a boil, then reduce heat, cover, and cook over medium heat for 15 minutes.

·         Drain potatoes in colander and allow to cool.

·         Wash and dry pan. Sauté bacon and onion until onion is golden brown.

·         Add flour and stir until lightly browned.

·         Add bouillon, a little at a time, stirring constantly with a wire whisk to make a thick sauce.

·         Add remaining ingredients, except parsley and potatoes, and turn heat to low.

·         Cut potatoes into 1/4-inch slices and add to sauce.

·         Cover pan and simmer for 20 minutes until potatoes are tender.

·         Sprinkle with parsley and serve.

Ingredients :

·         4 medium baking potatoes, washed

·         and not peeled

·         1 c. flour

·         1 egg

·         3 tbsp. farina

·         1/2 tsp. salt

·         2 qt. water

·         4 tbsp. butter (or canola oil for lower fat content)

·         2 tbsp. parsley, chopped

How To Make :

·         Put potatoes in a saucepan and cover with water. Bring to a boil, reduce heat, and simmer for 20 minutes.

·         Drain potatoes, refrigerate until cold, then peel.

·         Force cold, peeled potatoes through potato ricer or fine sieve into a bowl.

·         Add flour, egg, farina, and salt. Stir together, then knead with well floured hands into a hard dough, adding more flour if needed.

·         Turn dough onto a floured surface and shape into a log about 2 inches in diameter. Then cut into 1/4-inch slices.

·         Using floured hands, roll each piece between fingers, leaving the middle thick and tapering the ends.

·         Bring 2 qt. of water to a boil in a large pot. Add noodles. Simmer for 7 minutes, or until noodles rise to surface. Then use a slotted spoon to put the noodles into a bowl.

·         Melt butter in a frying pan and sauté noodles until well browned and crisp. Garnish with parsley.

Ingredients :

·         4 fresh trout fillets, washed, cleaned, and patted dry with paper towels

·         salt and pepper to taste

·         1 c. flour

·         10 tbsp. butter*

·         6 oz. slivered almonds

·         2 lemons

How To Make :

·         Lightly sprinkle the trout with salt and pepper.

·         Spread flour on sheet of waxed paper and roll the trout in it, coating well. Shake off excess flour.

·         In a large skillet over medium heat, melt 6 tbsp. butter.

·         Place trout in skillet and cook 5 to 7 minutes on each side, or until golden brown.

·         While trout is cooking, melt remaining butter in a small skillet. Add almonds, stirring until they turn golden brown.

·         Place trout on preheated platter, and pour butter and almond mixture over them.

·         Slice lemons into quarters and serve with each fillet.