Leftover applesauce from the dessert can be passed at the table to accompany the latkes.
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These easy and delicious garlic bread sticks are a great side dish for our Chicken Spaghetti or as a snack.
Makes 6 servings.
- 6 slices bread (100% whole wheat)
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1 Italian seasoning (as needed, to sprinkle on)
- Spread each slice of bread with one teaspoon oil.
- Sprinkle with garlic powder and Italian seasoning.
- Stack bread and cut each slice into 3 equal parts.
- Bake at 300 degrees for about 25 minutes or until crisp and lightly browned.
For nutrition information, please visit Whole Wheat Garlic Bread Sticks at What's Cooking? USDA Mixing Bowl.
This pot roast recipe is seasoned with orange juice, allspice, and pepper for a savory meal.
Makes 8 servings.
- 1/2 cup onion (chopped)
- 2 tablespoons water
- 2 1/2 pounds beef chuck roast (boneless)
- 2 cups water (hot)
- 1 beef bouillon (cube)
- 1 tablespoon orange juice
- 1/4 teaspoon allspice
- 1/8 teaspoon pepper
- In a small bowl, put the bouillon cube in 2 cups hot water. Stir it until the bouillon cube dissolves. This will make 2 cups of beef broth.
- In a medium bowl, stir together the broth, orange juice, allspice, and pepper.
- Peel and chop the onion, to make 1/2 cup chopped onion.
- Put 2 tablespoons water in the skillet. Heat on medium.
- Put the onion in the skillet. Simmer it until tender.
- Add the roast to the skillet. Brown it on all sides.
- Pour the broth mix over the meat in the skillet.
- Cover and simmer for 2 hours.
For nutrition information, please visit Beef Pot Roast at What's Cooking? USDA Mixing Bowl.
Pantry staples and frozen veggies combine to make a hearty, home-made main dish for dinner.
Makes 12 servings.
- 1 1/2 cups rice
- 3 1/2 cups water
- 1 onion (medium, chopped)
- 1 can cream of mushroom, or chicken, or celery or cheese soup (10.75 ounce, condensed)
- 1 1/2 cups milk (1%)
- 7 1/2 cups broccoli or cauliflower or mixed vegetables (frozen, chopped)
- 1/2 pound cheese (grated or sliced)
- 3 tablespoons margarine (or butter)
- Preheat oven to 350 degrees and grease on 12x9x2 inch baking pan.
- In a saucepan mix rice, salt, and 3 cups of water and bring to a boil.
- Cover and simmer for 15 minutes. Remove saucepan from heat and set aside for additional 15 minutes.
- Saute onions in margarine (or butter) until tender.
- Mix soup, milk, 1/2 cup of water, onions, and rice. Spoon mixture into baking pan.
- Thaw and drain the vegetables and then spread over the rice mixture.
- Spread the cheese evenly over the top and bake at 350 degrees for 25-30 minutes until cheese is melted and rice is bubbly.
For nutrition information, please visit Broccoli Rice Casserole at What's Cooking? USDA Mixing Bowl.
This versatile veggie dish makes a tasty snack or appetizer. Serve with applesauce on the side.
Makes 4 servings.
- 2 cups zucchini, shredded
- 1 potato, medium (peeled and shredded)
- 1/4 cup onion, finely chopped
- 1/4 teaspoon salt
- 1/4 cup whole wheat flour
- 1 1/2 cups spinach, chopped and steamed
- 1/2 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 1 egg, beaten
- applesauce (optional)
- Combine the first eight ingredients in a bowl.
- Stir in egg and mix well.
- Drop batter by 1/4 cups-full onto a well-greased hot griddle and flatten to form patties.
- Fry until golden brown; turn and cook until the second side is lightly browned. Drain on paper towels and serve with applesauce, if desired.
For nutrition information, please visit Spinach Potato Pancakes at What's Cooking? USDA Mixing Bowl.
Traditionally, latkes are pancakes made from potatoes, but these latkes also include lentils, cheese, and hot sauce. Flavorful and tasty, this dish makes a great weeknight meal. Enjoy it along with a side salad.
Makes 4 servings.
- 1/2 cup dry red lentils
- 1 potato, medium grated (about 1/2 pound, peeling is optional)
- 1 large egg
- 1 garlic clove, finely sliced
- 2 tablespoons Parmesan cheese, grated or other cheese (optional)
- 1 dash hot sauce (1-2 dashes, optional)
- 1/4 teaspoon salt
- black pepper (to taste, optional)
- 2 tablespoons canola oil (or olive oil, for cooking)
- Add the lentils to a medium saucepan and add water to cover by about an inch. Bring to a boil, then lower heat to a simmer and cook until tender, about 15 minutes. Drain and set aside.
- Meanwhile, remove the excess water from the potato: you can either squeeze it by the handful, or put the entire pile on a clean tea towel and wring it out.
- Crack the egg in a medium bowl and beat it lightly. Add the potato, cooked lentils, garlic, green onion, and cheese and hot sauce if you're using them in a medium bowl. Add the salt and a good grinding of black pepper, and stir until combined.
- Heat a large skillet over medium heat, then add a generous drizzle of oil (1-2 Tablespoons). Working in batches, so as not to crowd the pan, add clumps of the potato-lentil mixture (about the size of a golf ball or slightly larger works well), and flatten each as soon as it's in the pan, making them about a half inch thick.
- Cook for about 4-5 minutes per side, until the latkes are deeply golden brown and cooked through. Add a little more oil to the pan for each additional batch. Serve immediately or keep the latkes warm in a 200°F oven for up to an hour.
For nutrition information, please visit Red Lentil Latkes at What's Cooking? USDA Mixing Bowl.
Cinnamon, nutmeg, and toasted walnuts make this loaf cake taste as great as it smells.
Makes 16 servings.
- 1/2 cup walnuts (chopped)
- 1 1/2 cups applesauce
- 1 egg
- 1 cup sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 2 cups flour (all purpose)
- 2 teaspoons baking soda
- 1/2 teaspoon cinnamon (ground)
- 1/2 teaspoon nutmeg (ground)
- 1 cup raisins
- Wash hands well with soap and warm water.
- Pre-heat the oven to 350 degrees. Grease 2 (8x4x2 inch) loaf pans.
- Toast walnuts in an ungreased skillet pan. Stir while heating on medium-low heat for 5-7 minutes. They are done when they are brown and smell nutty. Set aside to cool.
- Mix applesauce, egg, sugar, oil and vanilla in a large bowl.
- Mix flour, baking soda, cinnamon, and nutmeg together in a smaller bowl.
- Pour flour mixture into applesauce mixture.
- Stir in raisins and cooled toasted nuts.
- Pour half of the batter into each greased pan. Bake for 45-55 minutes.
- Remove cakes from the oven. Cool for 10 minutes. Remove from pans to finish cooling. For best taste, let cakes cool a few hours before serving.
For nutrition information, please visit Applesauce Loaf Cake at What's Cooking? USDA Mixing Bowl.