What's for supper?

[Beth Gallagher]

Salisbury steak, mashed potatoes, green peas.

 

[Yvonne Smith]

I made a noodle stir fry with a package of ramen noodles , 2 eggs, and lots of vegetables. I think Bobby ate the rest of the pizza from yesterday, and he will have his noodles later.
Tomorrow, my noodle cooker pot should be here. Today, I just used the little electric skillet to cook them in.

 

[Steve North]

Leftover meatloaf from two days ago that I will serve with a sauce of some sort..
Steamed veggies..
Pineapple pieces..
Pot of tea as usual....

 

[Beth Gallagher]

BBQ plates from the local joint (brisket and ribs).

 

[John Brunner]

-Salad
-Roast beef & gravy
-Potato pancakes
-Green bean casserole
-Dreamsicle

 

[Beth Gallagher]

-Salad
-Roast beef & gravy
-Potato pancakes
-Green bean casserole
-Dreamsicle

Did you make the potato pancakes? Recipe, plz.

 

[John Brunner]

Did you make the potato pancakes? Recipe, plz.

Yup. When I make mashed potatoes, I always make extras to make pancakes with. They freeze/reconstitute real well. I just made up the cooking instructions, since I didn't grab them from the recipe when I copied the ingredients.

Potato Pancakes​

2 cups cold mashed potatoes
2 eggs, lightly beaten
1 tablespoon all-purpose flour
1/8 teaspoon garlic powder

Fry spoonfuls in a skillet with the grease of your choice.

 

[Beth Gallagher]

Yup. When I make mashed potatoes, I always make extras to make pancakes with. They freeze/reconstitute real well. I just made up the cooking instructions, since I didn't grab them from the recipe when I copied the ingredients.

Potato Pancakes​

2 cups cold mashed potatoes
2 eggs, lightly beaten
1 tablespoon all-purpose flour
1/8 teaspoon garlic powder

Fry spoonfuls in a skillet with the grease of your choice.

Thanks. That's pretty much how I make them, but I add some minced onion. Mine never turn out that great, though.

 

[John Brunner]

Thanks. That's pretty much how I make them, but I add some minced onion. Mine never turn out that great, though.

I've started adding onion powder to some recipes that call for onion. It's a stronger flavor that permeates the entire dish. I think the garlic powder does that for these pancakes. Plus I fry them in a combo of oil, butter and bacon grease.

 

[Beth Gallagher]

I've started adding onion powder to some recipes that call for onion. It's a stronger flavor that permeates the entire dish. I think the garlic powder does that for these pancakes. Plus I fry them in a combo of oil, butter and bacon grease.

Mine never seem to have a good crust. They always turn out kind of limp and mushy, so maybe it is the onion. Oh, and I don't mix the flour in; I dredge the cakes before frying.

 

[John Brunner]

Mine never seem to have a good crust. They always turn out kind of limp and mushy, so maybe it is the onion. Oh, and I don't mix the flour in; I dredge the cakes before frying.

Maybe the flour absorbs the liquid of the egg. I always thought it was weird to add it that way. And you're right...the onion adds liquid. I recently made Salisbury Steak for the first time, and the recipe called for putting the bread crumbs in a bowl and grating an onion over top of them, then stirring and letting it sit so the crumbs get flavored. The amount of liquid created was substantial.

 

[Steve North]

When I make Salisbury Steak, I add breadcrumbs to absorb the liquid...

Beth... Use the traditional latka recipe and they will turn out just perfect....

 

[Hedi Mitchell]

BBQ plates from the local joint (brisket and ribs).

I am drooling over some brisket- not eaten any in a long time.

 

[Hedi Mitchell]

I use half flour half Italian bread crumbs, garlic powder, salt pepper, and baking powder -- gives a much crunchier crust

 

[Hedi Mitchell]

Um probably shrimp with pasta and marinara sauce or some frozen beef enchiladas I bought.

 

[John Brunner]

@Beth Gallagher

I did as @Steve North suggested and looked up recipes for the mashed potato version of latkes (although Steve was likely referring of the truly traditional shredded potato version.) But we're talking about using leftovers...and it seems the term "latke" is applied loosely.

-Some recipes dredge with flour but have no flour in the mashed potatoes
-I use 1/2 egg plus 1/2 TB flour per cup of mashed potato
-Another uses the same amount of egg as I and twice the amount of flour
-Yet another uses less egg plus 4 TB [1/4 cup] of flour per cup of mashed potato (8x what I use) AND extra flour "if needed" AND dredges in panko breadcrumbs.

I guess it's like most recipes that aren't cakes or cookies. "As needed" and "to taste." None of the recipes knows (or speaks to) the liquid content of each individual person's mashed potatoes.

 

[Beth Gallagher]

Beth... Use the traditional latka recipe and they will turn out just perfect....

Thanks, Steve. Like @John Brunner said, I'm not grating raw potatoes and starting from scratch. I'm using leftover mashed potatoes with egg to bind the patties, plus a bit of grated onion. That's why we call them "pancakes" instead of latkes.

 

[Beth Gallagher]

I use half flour half Italian bread crumbs, garlic powder, salt pepper, and baking powder -- gives a much crunchier crust

I might try using some panko or something next time as the coating. Are you using leftover mashed potatoes as your base?

 

[Marie Mallory]

Homemade chili, hot dogs and French fries., just the chili for me, Jakes likes the fries and dogs.

 

[Krystal Shay]

Speaking of potato pancakes....

The potato pancakes that I grew up on were nothing but potatoes, eggs, salt and pepper. I don’t know if it was a German thing or Depression Era food.

My grandma would grind up raw potatoes and drain the liquid a little. It didn’t matter if the potatoes turned brown. Add potatoes to a bowl and mix in some eggs. One neighbor lady told my grandma, the more eggs the better. But I think it really depended on the amount of potatoes one was using. Grandma usually used 3 or 4 eggs.

On a hot oiled griddle, using a small ladle, ladle a small amount out on the griddle; fry on both sides. It did not take long to cook. We topped our pancakes with jelly, since grandma made all kinds of jelly. We had a pasture full of different kinds of wild berries, and plum, apple, and pear fruit trees in the yard too. So no syrup, but jelly. Also, "new" potatoes taste different than store bought potatoes. It doesn’t sound like much, and maybe a little gross to some folks having them topped with jelly, but we sure gobbled them up.