Broccoli Frittata

1 pkg. (10 oz.) frozen, chopped broccoli, thawed
2 Tbsp. olive oil
1 tsp. minced garlic
5-6 slices pre-cooked bacon, chopped
6 eggs
1/2 tsp. salt
1/4 tsp. black pepper
1 cup shredded cheese
paprika

Preheat oven broiler.  In a large ovenproof nonstick skillet, heat oil.  Add broccoli, garlic and bacon.  Cook 4-5 minutes on medium, stirring now and then.  In a bowl, whisk eggs, salt and pepper.  Pour over broccoli and cook on medium for 5 minutes or until eggs are nearly set.  Sprinkle evenly with cheese and paprika.  Broil for 1-2 minutes, just until eggs are set and cheese is melted.  This can be served warm or at room temp.  Serves 6.

Comments:  I tell everyone to Think With Your Taste Buds and that is exactly what I did with this recipe.  The original called for asparagus but I'm not an asparagus fan but do love broccoli so I switched.  Also, while Thinking With My Taste Buds I decided to add some bacon.  These turned out to be a really good combination.  I added a touch of paprika over the cheese before broiling which made it even more appealing.  I've decided that the next time I make this dish I'm going to add a little onion to the broccoli and possibly even some red bell peppers.  Bet that will be good too.

Comments from Carol:  The Frittata was great!  I think that bacon, broccoli and cheese combo with the eggs is a super thing to put together for lunch or dinner and very useful.  Also very healthy!  I was also wondering how that would be with cauliflower and ham and cheese.  It's such a great vehicle for vegs!

Comment from Martha:  The idea for using cauliflower and ham and cheese sounds great.  You are now doing what I try to teach everyone... Thinking With Your Taste Buds

Potato Pancakes

1 pkg. instant potatoes
3 tbsp flour
3 eggs, well beaten
1 1/2 tsp salt
3 tbsp butter, melted
1/2 cup milk (more if needed)
1 tbsp grated onion
4 tbsp oil for frying
Sour cream, optional

In a med. size bowl combine everything but oil.  Heat oil in a heavy frying pan. Drop heaping tablespoons of potato mixture into hot oil. Fry until golden brown on both sides. Serve warm with sour cream.

Comment:  This is a revised recipe from one that was featured in the Montreal Gazette on January 31, 1939.  It originally called for 6 med. potatoes, grated.  I changed it to the pkg. of instant potatoes.  I also increased the flour from 2 to 3 Tbsp.  Due to the potatoes being dry I increased the milk from 2 Tbsp. to 1/2 cup.  And I added 1 egg.  The mixture needs to be the consistency of pancake mix so more milk may be needed depending on how the instant potatoes absorbs it.  You can change the flavor of these by using flavored potatoes such as Ranch, cheese, etc.  These turned out so good.  The sour cream made them even better.  You could also add salsa along with the sour cream or even apple sauce.

Comments from Food Tester Carol:  I've had too many potato pancakes in my life that were either too heavy or too bland and whenever I make them, they fell apart so I cut them out of my life for years.  But one day, Martha brought over some crispy edged, perfect looking potato pancakes and said "I've been experimenting."  I tried them and I think her brilliance shows in this "experiment!"  These pancakes have a hint of cheese and onion and have a flavor that you want more of.  They are light too.  

Seafood Casserole

2 cups water
1 cup uncooked white rice
1 lb. crab meat
2 pkg. (12 oz. each) frozen shrimp, thawed
2 cups mayonnaise
1 cup chopped onion
2 cups milk
1 tsp. hot pepper sauce
½ cup sliced almonds
10 buttery round crackers, crushed

Preheat oven to 350 degrees (175 degrees C).  Lightly grease a 3 quart casserole dish.  In a saucepan, bring water to a boil.  Add rice and stir.  Reduce heat, cover and simmer for 20 minutes.  Combine crab meat, shrimp, rice, mayonnaise, onion, milk, hot sauce, and almonds in casserole dish.  Mix well.  Cover top of casserole with crumbled crackers.  Bake uncovered for 30-40 minutes or until casserole is bubbling.

Comments:  This recipe came form Author Susan Whitfield and went along with my review of her latest book Sticking Point.  This is a rather expensive dish to make due to the price of shrimp and crab meat but believe me it is well worth the extra now and then.  I did make one change and that was in the addition of 1 cup of shredded cheese.  This dish comes out rich and so good.  6 of my food testers had the pleasure of enjoying this dish and they all wanted to know when I would make it again.  Oh yeah.  I did make it a little healthier by using brown rice.  One other tip is to bake this in a 9 x 12 x 2 baking dish and add extra crackers on top.  I cooked mine in a deep dish and ended up cooking it a bit longer.  Next time I will use the shallower dish. 

Comments from Food Tester Carol:  The sweet mystery of crab and the salty freshness of shrimp dance together in this recipe.  They don't need to blend but to keep their own separate identities surrounded by a rich sauce.  This is a seafood casserole that is delicious and can't fail to please!

Refrigerator Pickles

4-5 thinly sliced cucumbers
1 large thinly sliced red onion
1 large thinly sliced bell pepper (color of your choice)
3 cups white vinegar
1 1/2 cups sugar
2 Tbsp. pickling spices
1 Tbsp. salt
2 canning jars (1 qt. each with lids)

In a large bowl combine vinegar, sugar, salt and spices.  Stir making sure sugar dissolves completely.  Evenly divide veggies into jars, packing tightly without breaking.  Fill jars with vinegar mixture.  Top with lid and refrigerate 24 hours.  Can be kept in refrigerator up to 2 months.

Comments:  This recipe originally called for less vinegar but I found I needed the extra cup to fill my jars.  It also called for 1 tsp. celery flakes and 1 tsp. red pepper flakes.  I decided to use the pickling spices instead.  These 'pickles' are so good.  The red onion gives off just a touch of flavor heat.  The pickling spices add the perfect flavors and the jars are really pretty.  I did notice that the onions have a tendency of ending up on the bottom but they can be fished out when serving.  Also, I'm going to try using cheese cloth for the pickling spices instead of allowing them to be loose.  That should give me the flavors without the actual spices being attached to my pickles.  When I worked up my bell pepper I sliced it in half to remove the seeds and core, then sliced that in half to give me smaller, thinner pieces.  This is one recipe that everyone who loves the Bread & Butter style pickles has raved about.  I've also discovered that I can add more veggies to the liquid as the jar empties.  Let them sit for 24 hrs. and your ready to go again.