Sharon G of Canada says she remember her Mum making this.

1 Cup cold mashed potatoes	salt and pepper to taste
1 Cup cooked cabbage	a little oil for the pan

Combine all ingredients, and cook in hot frying pan with a little oil until well browned. Kylie and Anita like to serve this with grilled bacon and tomatoes for a hearty breakfast.

Jeanette of Australia shared this recipe with us from "Sunrise Recipes"

1 Cup loosely packed fresh	1/2 Cup chopped salted roasted
-coriander leaves	-cashew nuts
1/4 Cup loosely packed fresh mint	3 Cup chopped cooked chicken
-leaves	Salt and pepper to taste
1 Clove garlic, quartered	24 Slice white sandwich bread
2/3 Cup whole egg mayonnaise	Extra fresh coriander leaves to
2/3 Cup sour cream	-garnish

1. Process coriander, mint, garlic and mayonnaise until smooth. Transfer to a large bowl. Stir in sour cream, cashews and chicken. Season with salt and pepper; mix well.

2. Divide chicken mixture over half of the bread slices. Top with remaining bread slices, trim crusts. Cut each sandwich into quarters.

The traditional Irish dish, Boxty, combines already-cooked mashed potatoes with uncooked shredded potatoes. Our Easy Potato Pancakes omits the mashed potatoesZE=+0>Mix together shredded potato, egg, flour, onion, and salt.
Heat the oil in a medium-sized heavy-bottom skillet on your stovetop over medium-high heat until hot. Place spoonfuls of potato mixture onto the hot oil, pressing down. Brown on one side, then turn and brown on the other. Let pancakes drain on paper towels. They taste best when served hot.

You can serve the pancakes with applesauce, sour cream, ketchup, or horseradish saucewhatever you desire.

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Fruit Medley WWWCOF COOKBOOK C:\Archivos de programa\ACCUCHEF6\WWWCOFCookbook.RWZ - AccuChef v6.6 © 1996-2004 SIVART Preparation Time: :45

Serve warm Suitable for lamb, pork and beef : Presented by Jeanette of Australia

Small cans of the followingPear	Peach slices
-slices	Pineapple pieces
Apricot halves	Drain all of the above
Mango slices	Pear slices

Place fruit in serving dish and add 2 chopped bananas, blend together gently.

Place½ cup butter or margarine
3 teaspoons curry
¾ cup dark brown sugar

bring to the boil, blend well remove from heat - pour over fruits - top with slivered almonds.

Bake at 180 degrees for 45 minutes.

This is delicious.

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Huge Yorkshire Puddings WWWCOF COOKBOOK C:\Archivos de programa\ACCUCHEF6\WWWCOFCookbook.RWZ - AccuChef v6.6 © 1996-2004 SIVART Yield: 8-10 Servings

Difficulty: Easy Cook Time: 20 minutes Inactive Prep Time: 10 minutes Prep Time: 5 minutes . Indirectly presented by Jeanette, Australia

(285 millilitres) milk	Pinch salt
4 ounces (115 grams) all-purpose	3 eggs
-flour	Vegetable oil

Preheat oven to 450 degrees F.
Mix the batter ingredients together. Let rest for 10 minutes
Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimetre) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.
Yield: 8 to 10 servings
Prep Time: 5 minutes
Inactive Prep Time: 10 minutes
Cook Time: 20 minutes

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Lefsa WWWCOF COOKBOOK C:\Archivos de programa\ACCUCHEF6\WWWCOFCookbook.RWZ - AccuChef v6.6 © 1996-2004 SIVART

Gramma Graf

5 large potatoes	1/2 Cup sweet cream
1 Tsp salt	3 Tbl butter
a little sugar	flour

Add 1/2 cup flour to 1 cup mashed potatoes.
Add cream that has been brought to a boil.
Beat into potatoes until light.
Add flour.
Let cool, roll thin and fry.

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Morrocan Chickpeas & Coucous WWWCOF COOKBOOK C:\Archivos de programa\ACCUCHEF6\WWWCOFCookbook.RWZ - AccuChef v6.6 © 1996-2004 SIVART

Maxine of Ontario Canada says this was one of the recipes they tried at a vegetarian cookery demonstration, and that every thing was delicious.

1 3/4 Cups Vegetable Stock, (or	1/4 Teaspoon Salt, Cayenne ,
-Chicken)	-Pepper, Cinnamon
1 Cup Instant Couscous	2 Tomatoes, Seeded & Chopped
1 Tablespoon Olive Oil	1/2 Cucumber, Diced
1 Onion, Chopped	1/4 Cup Raisins, Finely Chopped
2 Clove Garlic, Minced	1/4 Cup Almonds, Slivered
1 Can (19 Oz) Chick Peas	1/4 Cup Cilandro Or Flat Parsley,
1 1/2 Teaspoon Ground Cumin	-Fresh, Chopped
1 1/2 Teaspoon Ground Coriander

Bring 1 1/4 cups of stock to aboil and pour over couscous in a large bowl.
Stir and let sit for 10 minutes.
In a large sauce poan, heat oil over a medium heat, stir in onion and garlic until softened.
Stir in peas and spices and cook for 1 minute.
Stir remaining half cup of stock and bring to boil
Add Tomato, cucumber and raisins and cook until heated through.
Sprinkle with almond slivers and cilantro and spoon over couscous.

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Roasted Red Potatoes WWWCOF COOKBOOK C:\Archivos de programa\ACCUCHEF6\WWWCOFCookbook.RWZ - AccuChef v6.6 © 1996-2004 SIVART Yield: 2 Servings Preparation Time: 1:00

Recipe Source: http://www.practicalkitchen.com/holiday/valentine/romantic.shtml

1 1/4 Tbl olive oil + 2 3/8	-mixed herbs (such
-teaspoons olive oil	-as thyme, marjoram and
2 1/4 Cup red potatoes (about 2	sage)
-large or 4 small	1 3/4 Tsp minced garlic
-potatoes)	Salt and Pepper to taste
2 3/8 Tsp finely chopped fresh

Position racks in bottom third and top third of oven and preheat to 400F. Brush a heavy large baking sheet with 1-1/4 tablespoons olive oil. Place remaining olive oil in very large bowl. Add all remaining ingredients and toss to coat well. Sprinkle generously with salt and pepper.

Roast until potatoes are golden brown and tender, stirring occasionally, for about 1 hour or until tender. Transfer potatoes to bowl and serve.

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Sautéed Zucchini WWWCOF COOKBOOK C:\Archivos de programa\ACCUCHEF6\WWWCOFCookbook.RWZ - AccuChef v6.6 © 1996-2004 SIVART

Recipe source: http://www.practicalkitchen.com/holiday/valentine/romantic.shtml

3 small zucchini	1 Tbl lemon juice
1 Tbl olive oil	1 Tbl Parsley finely chopped
1 /8-tsp. red pepper flakes	Salt and Pepper to taste

Trim ends off zucchini and cut them into 1/8" slices.
Heat olive oil in skillet over medium-high heat; add zucchini, salt, and pepper.
Cook shaking and tossing until it starts to take color.
Add pepper flakes and lemon juice and cover skillet.
Cook about 2 minutes more. Do not over cook. Garnish with parsley flakes.

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Tortilla Chips WWWCOF COOKBOOK C:\Archivos de programa\ACCUCHEF6\WWWCOFCookbook.RWZ - AccuChef v6.6 © 1996-2004 SIVART Preparation Time: :20

Recipe Link: http://home.earthlink.net/~maackjeanne/index.html

1 -2 packages whole-wheat tortillas	Fine sea salt
3 Tbl extra virgin olive oil

Pre-heat oven to 400 degrees F. Brush both sides of tortillas with
extra virgin olive oil. Salt both sides lightly. Cut each tortilla
into 12-16 triangles (depending upon the size you want). Place on a
cookie sheet that has been lightly sprayed with cooking spray. Bake at
400 degrees F for 8-10 minutes. Using a pancake turner, turn the chips
over and bake another 8-10 minutes. Cool on a wire rack.

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Tuscan White Kidney Beans With Sage WWWCOF COOKBOOK C:\Archivos de programa\ACCUCHEF6\WWWCOFCookbook.RWZ - AccuChef v6.6 © 1996-2004 SIVART Yield: 4 Servings Preparation Time: :25

Maxine of Ontario, Canada says this was part of a vegetarian cookery demonstration. Serve hot, warm or at room temperatyure as part of a buffet, or adinner of grilled vegetables , polenta and salad

2 Tomatoes, Coarsly Chopped	-Drained, Rinsed
1 Tablespoon Sage, Fresh, Chopped	1 Tablespoon Red Wine Vinegar
-(or 1 Tspn Dried)	1Tablespoon Extra Virgin Olive Oil
1 Clove Garlic, Minced	Salt & Pepper, To Taste
1 Can (19 Oz) White Kidney Beans,

In a large saucepan stir together tomatoes, sage and garlic.
Simmer over medium heat for about 20 mins, or until liquid has evaporated
Add beans, cook, stirring occasionaly for about 5 minutes or until heated through. Remove from heat.
Stir together vinegar, oil, salt and pepper and stir into the bean mixture.

can be made ahead and will keep in refridgerator for 2 days

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Vegetarian Puffs WWWCOF COOKBOOK C:\Archivos de programa\ACCUCHEF6\WWWCOFCookbook.RWZ - AccuChef v6.6 © 1996-2004 SIVART Yield: 36 Servings Preparation Time: 1:00

Cup Carnival finger food from Melbourne Australia, sent in by Jeanette.

3 sheets frozen puff pastry, thawed	-tomatoes in oil
1 Tbl olive oil	6 0g marinated fetta, drained,
3 spring onions, thinly sliced	-crumbled
2 Clove garlic, crushed	Salt and pepper to taste
2 Tbl chopped fresh oregano	2 eggs
1/4 Cup chopped Kalamata olives	1/2 Cup cream
2 Tbl chopped, drained, sun-dried	Extra fresh oregano to garnish

1. Grease three 12-hole mini muffin pans (11/2-tablespoons capacity).

2. Using a 6cm fluted cutter, cut out 12 rounds from each sheet of pastry. Gently press pastry rounds into holes of prepared pans.

3. Heat oil in a small frying pan. Add spring onions, garlic and oregano, cook, stirring, until onions are soft. Remove from heat and transfer to a medium bowl. Add olives, sun-dried tomatoes and fetta. Season with salt and pepper and mix well. Divide olive mixture among pastry cases.

4. Whisk eggs and cream together in a small jug. Pour over olive mixture, being careful not to over-fill.

5. Cook in a moderately hot oven (190C) for about 25-30 minutes or until puffed and golden brown. Stand puffs in pans for 5 minutes.

6. Serve warm or cold puffs garnished with extra oregano.

Hint. Uncooked puffs can be frozen in the muffin pans, for up to 2 months. Thaw in refrigerator before cooking.

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