Subject: Potato Boredom
Newsgroup: rec.food.cooking
From: dpoor at cougarnet.byu.edu (David D Poor)
Date: 5 Apr 1996 18:18:12 GMT
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I'm a poor married college student who loves potatoes but has no recipes for them. We're tired of microwaving potatoes and topping them with sumptuous margarine and salt. Help!! Please send any and every inexpensive recipe you have.
From: avjennif at csn.net (Jennifer McDiarmid)
Date: 5 Apr 1996 20:12:40 GMT
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Here's a slightly offbeat one: it makes a tasty dinner (with salad).
Potato Casserole
number of potatoes (yukon golds are good for this, but, frankly, I've made it with whatever we have in the house)
number of onions = 1/2 number of potatoes (more if you like onions)
swiss cheese (can be supermarket brand, but get something sharp)
milk
salt, pepper, nutmeg, cayanne (sp?)
A casserole dish large enough to hold the above (If you have a 9X13 dish, this will cook faster in a single layer)
Preheat oven to 375 F (or so).
Microwave potatoes (poke holes in them first) This will vastly decrease the time it takes the whole thing to bake. They only need to be about 2/3 done when you remove them from the m/w.
Slice potatoes into, oh say 1/4 inch slices. Slice onions into 1/4 inch rings. Slice swiss cheese into the thinnest slices you can get.
Layer incredients into pan so that everything's standing at an angle:
\\\\ <- a potato slice, an onion slice, a cheese slice, a potato slice ...
Add a little milk (this will keep things from drying out.). and/or add a little white wine. Sprinkly the top with pepper, nutmeg, cayenne as desired. Bake until the cheese is melted and the whole thing is hot through.
From: turner at reed.edu (Johanna Colgrove)
Date: 6 Apr 1996 00:58:07 GMT
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Here's an easy delicious recipe.
Peel and slice enough potatoes to eat.
Slice up at least as many cloves of garlic as potatoes (more is better) Place these all in a saucepan. Pour milk over them just to barely cover the potatoes, there will still be edges poking out. Season with salt and pepper and a pinch of nutmeg (trust me on this, please).
Simmer over medium to medium low heat (how hot depends on how impatient you are, how good your pan is, and how willing you are to scrub scalded milk) until the potatoes are done and the milk should be very thick and creamy now. Even if it never gets thick, the potatoes are fantastic.
If you're feeling extravagent, put in an ovenproof dish and sprinkle cheddar cheese on top and broil until the cheese is browned and bubbly.
You can also add onions, bay leaves.
From: allison at mathcs.emory.edu (Allison Mitchell)
Date: 9 Apr 1996 17:50:39 -0400
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Sometimes we dice potatoes and fry them up with spices (like cumin). We also mess with our mashed potatoes a lot -- one of our more recent ones was potatoes with roasted garlic mashed into them. We had some spreadable cheddar with spices, so we put lumps of it in the middle of the potato servings. It was fast, easy, and, well, I liked it. :)
When I was an undergraduate, I ate a lot of fried rice, and put all sorts of veggies (fresh and frozen) into it.
From: Ed Pawlowski (esp at mindport.net)
Date: 6 Apr 1996 05:15:48 GMT
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> Here's an easy delicious recipe.
>
> Peel and slice enough potatoes to eat.
> Slice up at least as many cloves of garlic as potatoes (more is better)
> Place these all in a saucepan. Pour milk over them just to barely cover
> the potatoes, there will still be edges poking out. Season with salt and
> pepper and a pinch of nutmeg (trust me on this, please).
>
> Simmer over medium to medium low heat (how hot depends on how impatient
> you are, how good your pan is, and how willing you are to scrub scalded
> milk) until the potatoes are done and the milk should be very thick and
> creamy now. Even if it never gets thick, the potatoes are fantastic.
>
> If you're feeling extravagent, put in an ovenproof dish and sprinkle cheddar
> cheese on top and broil until the cheese is browned and bubbly.
>
> You can also add onions, bay leaves.
>
> Johanna
OK, all of you that turned up their noses at milk in the potatoes LISTEN UP ! ! ! !
My grandmother made the same dish as described above. Only difference was she laid pork chops on top.
After about an hour, turn the chops and finish baking the casserole.
The original recipe goes back at least 50 years.
From: dwelford at gil.com.au
Date: Tue, 9 Apr 1996 08:57:04 GMT
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My husband's grandmother (from Yorkshire in England) used lamb chops, same idea and super yummy.
From: karet at yrkpa.kias.com (karen)
Date: 10 Apr 1996 02:29:41 GMT
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Go to the store and get a couple of cans of whole white potatoes, drain them well, then throw them in a cast-iron skillet that has been sprayed. Put a tablespoon or more if you want of butter and dried minched onion, then cook over medium-high heat until the onions are crispy.
From: Barb Sweeney (bsweeney at wiscasset.net)
Date: Thu, 11 Apr 1996 00:14:49 -0700
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How about some nice potato gnocchi (macaroni), made even better with the addition of spinach. Very filling and delicious-serve with whatever sauce you like best.
GREEN GNOCCHI
1 lb spinach boiled, squeezed dry, and drained
2 1/2 pounds potatoes, boiled and mashed
2 egg yolks
2 Tbsp grated parmesan cheese
1/4 tsp salt
5 Tbsp flour
5 Quarts boiling water
3 Tbsp salt
1/4 pound (4 oz) butter
3 cups tomato sauce
Mix together spinach, potatoes, egg yolks, Parmesan cheese, salt and flour. It should be fairly stiff. Roll out on floured board into long finger-thin roll and cut into pieces 2 inches long. Roll piece along grater so you have indentations. You can also use a fork to press in indentations. It really isn't gnocchi unless you do this-the indentations also hold the sauce. Cook 10 pieces at a time in boiling salted water. They'll rise to the surface in a couple of mins, remove with strainer. Keep warm. Keep water boiling and repeat procedure until all gnocchi are cooked. You don't want to cook them all at once or you'll have a one big sticky mess. Add sauce, sprinkle with grated parmesan, and Enjoy! Serves 4 polite or 2 hungry people.
From: Mardi Wetmore (mardiw at wco.com)
Date: 11 Apr 1996 21:47:23 GMT
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My favorite potato topping is a mixture of equal parts non-fat cottage cheese, non-fat sour cream and gorgonzola cheese. Blend in a food processor or blender until smooth. Top with lots of freshly ground black pepper.
From: jane at seqeb.gov.au (Lady Jane)
Date: Sat, 6 Apr 1996 12:33:19 GMT
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Cheesy Potato Bake
(Serves 4)
5 large potatoes, peeled & sliced thinly
butter or margarine for greasing
1/2 cup whipping cream
1/2 (approx) cup milk
slices or grated fully matured cheddar
salt & freshly ground black pepper
paprika for garnish
Grease a lidded casserole dish.
Layer potatoes on bottom, overlapping to ensure compelte coverage top with grated or sliced cheese - quantity is up to you - I use about 4-5 slices per layer.
Continue layering potatoes and cheese, until you have used up all the potato slices, finishing with a layer of cheese.
Mix cream and milk together.
Pour over potato/cheese. Liquid should come about 2/3 way up the casserole.
Sprinkle with paprika. Bake at 180C with lid on for approx 45 minutes, or until potato is cooked. Remove lid, and increase temp. to 200C for last 10-15 mins of cooking time to brown and 'crustify' the top.
Alternatively, if you are pressed for time you can newk it in the microwave for 15 minutes on full power then brown under grill or in over for further 10 minutes.
Creamy Mash
Boil potatoes, when mashing instead of using traditional milk and/or cream, add a couple of whole eggs and mash away. Beautiful creamy mashed potato - if your worried about salmonella, newk in the microwave for 4 minutes after mashing. You may have to add a little milk though as it tends to dry out and firm up in the microwave.
Saffron Rice
In a microwave safe lidded rice cooker or casserole, place 3 cups white long grain rice. Rinse well under running cold water until water runs clear.
Add 4 cups boiling water and stir.
Place 1 cinnamon stick, 6 cardamom pods, large pinch saffron in cooker.
Microwave on high for 15 minutes (approx 5 mins. per cup).
When finished cooking allow to stand for further 15 minutes.
Fluff up with a fork and serve.
From: smf at nyc.pipeline.com (Sue M. Ford)
Date: 6 Apr 1996 11:27:19 -0500
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Potatoes and eggs! Make home fries (cut the potatoes in 3/4" cubes, fry with salt, pepper, and paprika), push the potatoes aside and fry an egg (over easy). Serve with buttered bread. A body- and soul-satisfying dish for any meal: breakfast, lunch, or dinner.
But don't eat it every day :> Too much fat.
From: michelle.campbell at stonebow.otago.ac.nz (Miche)
Date: 7 Apr 1996 02:46:59 GMT
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Scrub potatoes (one per person) and cut into bite sized chunks. Pour about a tablespoon of oil (per two potatoes) in a roasting pan. Add some rosemary or chopped garlic. Put in the potato bits and stir until covered with oil and herbs. Bake at 350F/180C for an hour, stirring once during cooking.
From: Otter (jott at nunki.usc.edu)
Date: 6 Apr 1996 20:43:36 -0800
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One thing I like to do (based on my poor starving college student experience) is to microwave them, yes microwave, and put ranch dressing on them. It is a nice change from butter and salt. Also, I make potato cakes out of them. You can do it with mashed ones - just mix the mashed potato with a little milk, maybe some butter (if you want) a little garlic or onion and a little egg. You can fry them in a skillet until golden brown and they aren't too bad. One other thing I do is get the little red potatoes and boil them with garlic - it gives them a really good flavor!
If all else fails, I go with an old standby recipe that my mom makes all the time (in fact, she's making it for Easter!)
2 10 oz. packages frozen hash browns
1 tsp salt
1/2 tsp pepper
2 tbsp chopped fresh onion or 1 tsp minced onion
10.5 oz can of cream of chicken soup (undiluted)
1 cup sour cream
1/2 cup cheddar cheese
2 tbsp butter
thaw hash browns to room temp
mix in salt, pepper, sour cream, onion and soup
sprinkle cheese on top and dot with butter
bake 1 hour at 350
serves 10
I have made these with a recipe 'makeover' using low or reduced fat things (ie. fat free sour cream and cheese, reduced fat soup and eliminate the butter all together!) and it works pretty well - not quite as good as the real thing though...
From: evgordon at u.washington.edu (Evelyn Gordon)
Date: 9 Apr 1996 23:32:30 GMT
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>Scrub potatoes (one per person) and cut into bite sized chunks. Pour
>about a tablespoon of oil (per two potatoes) in a roasting pan. Add
>some rosemary or chopped garlic. Put in the potato bits and stir until
>covered with oil and herbs. Bake at 350F/180C for an hour, stirring
>once during cooking.
Or even better (I think) add rosemary AND chopped garlic and maybe a squeeze of lemon juice to the above. Especially good if you use olive oil.
From: jane at seqeb.gov.au (Lady Jane)
Date: Sun, 7 Apr 1996 23:46:47 GMT
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Stuffed Baked Potatoes
All you basically need is one or two baked potatoes per person.
Wash thoroughly and dry.
Wrap each potato in aluminium foil and bake at 180 DegC for approx 40 minutes or until tender.
Remove foil and cut a criss-cross into the top of each potato.
Stuff with:
Grated cheddar cheese, sour cream and shallots (green onions)
Baked beans (Joel's recipe if you can!)
Savoury mince
Spaghetti Bolognaise & top with parmesan
Taco Meat mixture & top with shredded lettuce
From: iso-8859-1?Q?=D8ystein Johnsen (oystein at premium.no)
Date: Tue, 09 Apr 1996 18:17:31 +0200
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Dry-Fried Potatoes (the way to do it)
For this to work, it is essential to do exactly as the recipe tells you. If you do, it will be a revelation.
6 Medium potatoes
15g clarified unsalted butter
1 pinch fine sea salt
2 cloves fresh garlic, finely chopped
Thick bottomed steel pan
Peel potatoes and place in a bowl of water to remove starch.
Quarter potatoes, and rinse wedges in 2-3 fresh batches of water. (To remove more starch)
Using medium heat, heat clarified butter in pan (very important to use clarified butter here).
Fry potatoes on one side until browned (ca. 5 mins). Turn and fry on the two other sides for a total of 15 mins. Take off the
heat, toss potatoes with the chopped garlic for 1 minute.
Salt.
PS. Using very little fat you get potatoes with as crisp a surface as you would get when deep frying them. But they taste more of potatoe and less of fat. Secondly, salting at the end prevents the potatoes sticking to the pan (as does the rinsing and the claryfied butter)
From: janet at cogsci.ed.ac.uk (Janet)
Date: Tue, 9 Apr 1996 16:05:55 GMT
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I used to bake a potato and then top it with plain yogurt, a few Tablespoons of white vinegar, some chopped onions, and sprinkle it with dill. Sometimes I threw in some tomatos. It made an entire meal, and not too many calories.
I don't do it any more because the potatoes here are different from the ones I'm used to-- Scottish potatoes seem to be better for gnocchi than for baking (imho).
From: Stephen Clingerman (stevesid at nortel.com)
Date: 11 Apr 1996 21:05:27 GMT
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The yogurt thing is a great idea. I use yogurt cheese to make dill potato salad instead of sour cream. I use small red potatos quartered and skin left on. To make the yogurt cheese, I use a coffer filter in a strainer over a bowl in the fridge. Coffee filter holds about 3/4 pint of yogurt. Takes overnight. Somewhere I saw what to do with the whey left over in the bowl, but I can't remember where or what it was. Can anybody enlighten?
Dill Potato Salad:
8-10 small red potatos
3/4 pt plain yogurt cheese
2 tsp fresh dill
1/2 small white onion
Wash and boil the potatos until tender. Cool. Quarter the potatos leaving the skin on. Dice the onion very finely. Chop the fresh dill. Add the yogurt cheese to the potatos and mix in the onions and fresh dill. Salt to taste. Refrigerate til well chilled. Serves 4-6.
From: chally at odyssee.net (Josee Désautels)
Date: Mon, 22 Apr 1996 14:51:02 GMT
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Here is a recipe for potatoes and onions that our family like very much. Slice potatoes and onions and mix together. add some salt, pepper and paprika, and a little butter (depending of how much potatoes and oignons you have). Cook in microwave or in oven (depending of the time you have...:-)) I always make a lot of them, 'cause my husband would only eat them for supper if I don't say anything!
From: martin at scri.fsu.edu (Martin)
Date: 22 Apr 1996 17:33:13 GMT
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Wash potatoes, peel or not as desired, cut into 1/8 lengthwise and place in a casserole that has been sprayed with PAM. Sprinkle with Italian seasonings or Italian salad dressing and dot with butter. Add salt & pepper to taste. Cover and cook until potatoes are soft. Add grated cheddar and cook uncovered another 10 minutes. Enjoy.
Martin
From: Lloyd Evans (levans at vixa.voyager.net)
Date: 22 Apr 1996 21:32:00 GMT
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Take any kind of potato that you like, cut them so that they resemble a thick french fry, mix in a plastic bag with 1/3 third cup olive oil, and some onion soup mix, spred on a cookie sheet or other shallow pan and bake at 350 degrees for ~1 hour.
This recipe was from a Liptons onion soup box but I have improved (I think) on it, I like to use cumin, garlic powder, herbs, paprika (for color) Spike, or just about any other flavoring agent you can think of, be creative and you may be surprised at what you come up with
From: ariadne at mindlink.bc.ca (Nicole A. Okun)
Date: Tue, 23 Apr 96 19:50:48 -0800
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Lloyd Evans writes:
> This recipe was from a Liptons onion soup box but I have improved
> (I think) on it,
I have tried the recipe on the soupbox and ended up with underdone potatoes and burnt soupmix and I had to add a *lot* more oil to keep everything from molecular-bonding with the baking dish. It was not a success.
However, I plan to try it again sometime, with a little water added to the pan, maybe, and certainly different herbs and spices.
From: miren.seeley at stonebow.otago.ac.nz (Miren Seeley)
Date: Mon, 29 Apr 1996 15:13:13 +0000
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Potato wedges a la Alison Holst the guru of New Zealand cooking.
Scrub some (about 4) largish spuds (but don't peel them)
Cut length-ways into eighths
put into a roasting pan
Coat with: Mix this in a bowl & then pour it in.
1 tablespoon light soy sauce
3 tablespoons olive oil
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt (optional)
Pour over the wedges, stir them around. Bake in the oven at 180 degrees CELCIUS (you'll need to convert to farenheit) for about an hour or until they are cooked to whatever degree of crispy-ness you like. Eat with sour cream...Mmmmm yummy.
From: bmailman at webe.hooked.net (Brian Mailman)
Date: 6 May 1996 18:03:34 -0700
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This is from _Flavors of Hungary_ by Charlotte Biro.
POOR MAN'S GOULASH (Paprikas Krumpli)
1 onion, chopped
3 tablespoons butter or bacon drippings
1 tablespoon Hungarian paprika
6 medium-sized potatoes, peeled and diced
1/2 green pepper, sliced
1/2 tomato, sliced
salt to taste
1 cup water
sausage or hot dogs (optional)
Saute the onion in butter (bacon drippings) until transparent. Add paprika
[Note: I'd add more, and I'd use the Szeged Hot], potatoes, green pepper, tomato, salt, and water. Simmer 30 to 40 minutes or until potatoes are tender; don't stir but shake the pan occasionally.
[for a one-dish meal] add sausage or hot dogs in the last ten minutes.
From: jdessert at erinet.com (Joan Dessert)
Date: Tue, 07 May 1996 03:39:41 GMT
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Make French fries the low calorie way. Peel 4 potatoes and cut into 1/2 in. fries, blot dry with a paper towel, the toss with 1 tbsp. of oil. Spread on pan in single layer and bake at 375 for about 35 minutes. Tastes just like the real thing, but less fat.
Or if you don't like to peel potatoes, cut into slices with the skins on and bake the same way.
From: boughton at MNSi.net (sean boughton)
Date: Tue, 07 May 96 19:54:18 -0400
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I love potatoes too. Try making inexpensive veggi chilli, and add a dallop of plain yogurt. Or make up a batch of perogies, made with sauted onions, instead of cheese. Yum!!
From: sz1972 at bullwinkle.ucdavis.edu (Tammy Mcniff)
Date: 7 May 1996 16:45:53 GMT
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here's one. I usually don't like to offer recipes unless I've tried them, but I think this one is so intriguing. It's from Bert Greene's "The Grains Book". I think I'd be tempted to cut back on the amount of butter, and increase the spices a bit, 'specially the paprika. Hope you like it!
Scottish Stovies
A second oat-dressed vegetable. This time it's pan-roasted potatoes and they hail from Oban, Scotland.
5 Tablespoons unsalted butter
3 medium onions, sliced into thin rounds
6 to 8 small russet potatoes, cut in half lengthwise
3/4 cup water
1 teaspoon salt
1/4 teaspoon ground white pepper
pinch of ground allspice
1/4 cup rolled otas
1/8 teaspoon hot Hungarian paprika
1. Melt 4 tablespoons of the butter. Add onions and toss lightly to break the rings apart. Add potatoes, cut side down. Pour the water over the potatoes, and sprinkle with salt, white pepper, and allspice. Heat to boiling, then reduce the heat. Cook, covered, over low heat until the potatoes are tender, 25-30 minutes.
2. Preheat oven to 250F.
3. Partially removed the cover and rasie the heat slightly under the potatoes. Continue to cook until all liquid has been absorbed, 3-5 minutes. Transfer to heatproof serving dish and place in the oven.
4. Melt remaining 1 tablespoon of butter in a small skillet. Add oats and sprinkle with the paprika. Cook, stirring constantly, until the oats turn golden, about 2 minutes. Sprinkle them over the potatoes.
Serves 4-6.
From: lisa at hops.wharton.upenn.edu (Lisa Cain)
Date: 10 May 1996 18:44:25 GMT
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I like mashed potatoes made w/ garlic and olive oil. I also like potatoes on the grill. I slice them lengthwise (about 1/4" thick) toss in olive oil and various spices (basil, thyme, oregano)- then grill them. You can also do this in the broiler.
From: wgreve (wgreve at st6000.sct.edu)
Date: Sun, 12 May 1996 16:57:52 -0400
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this isn't really a recipe, but it is a change from margerine - top off the potato with your favorite chunky salsa. It's still quick and easy and you can skip the margarine and salt.
From: Terry Pogue (tpogue at ids2.idsonline.com)
Date: Mon, 13 May 1996 11:21:21 +0100
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Another wonderful and fattening dish. Melt a small package of boursin cheese in a cup of heavy cream. Pour over thinly sliced potatoes in a baking dish and bake until soft and creamy. Devine scalloped potatoes.
(For those "new" cooks: If your scalloped potatoes never get good and brown and crusty on the top your stacking them to high and using too small a pan. Use a big lasagne pan and only put about three or four slices of potato high.)
From: Timothy.Moss (Timothy.Moss at ncl.ac.uk)
Date: 13 May 1996 10:16:50 GMT
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I posted this ages ago, but I got no feedback - my beautiful girlfriend and I love it so much, we have it (the recipe) at least every week:
Pan-fried wild potato lattitudes with carbon of wild garlic, sauteed wild birds-eye chillies and explosions of wild brown cumin seed.
Or translated:
Fried potatoes with garlic, chilli and cumin.
1lb of potatoes, very finely sliced,
6 tbs oil (pref. mustard)
4 cloves garlic, cut in half
4 dried red chillies
1 tsp cumin seeds
1 tsp salt
Heat the oil in a large frying pan. When very hot, add the garlic and fry until very deeply coloured. Add the chillies and cumin seeds and fry until the seeds pop (about 30 secs). Immediately add the potatoes, and turn them around in the pan a few times. sprinkle on the salt, and cover. Cook on high heat for 10 mins, turn the potatoes over (the bottom should be mahogany coloured and cook for another 10 mins. Check for seasoning and serve immediately.
I love the crunchy caramelised crust contrasted with the soft, almost buttery texture of the potato, and the garlic is beautiful. Watch out for the chillies!
From: Terry Pogue (tpogue at ids2.idsonline.com)
Date: Mon, 13 May 1996 11:16:11 +0100
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Include some potatoes in with your rice. Yum yum.
Saute a little chopped up onion in a little oil (if you have onion on hand, if not that's okay too)
Put a generous amount say 1 to 2 teaspoons of cumin, turmeric, garlic, in the oil and fry for a second. Throw in the rice and a chopped up potato in nice bite size pieces. Cover with either chicken broth or water about an 1" above the top of the rice. Cover and cook slowly for 25 to 30 minutes.
Sprinkle with something green. A few frozen peas if you have them.
Makes a pretty, tasty, and cheap dish.
From: peed at wildebeest.cig.mot.com (Andrew Peed)
Date: 14 May 1996 14:22:20 GMT
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For some reason I don't remember, we called this "Yellow Jacket":
1/2 lb. bacon, cut into small pieces
1/2 large onion, chopped
3 or 4 potatoes, diced
1 clove of garlic, minced [optional]
3 eggs, beaten
salt
pepper
Cook the bacon, onion, potatoes and garlic together in a large heavy skillet over low heat until the bacon is done and the potatoes are tender. Drain any extra fat; return to to the burner and turn it on high. Add the eggs and scramble until the eggs are done; season with salt and pepper to taste.
Serves three hungry people as is, or four with a veggie on the side.
From: kathy at netwiz9.cs.itc.hp.com (Kathy Lankford)
Date: 16 May 1996 15:51:31 GMT
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New potatoes with garlic - Cube and boil (or microwave) new potatoes. Drain and dress lightly with mayonnaise. Season with salt, garlic powder, and nuts (sunflower seeds are good). This is intended to be served hot, but cold leftovers are equally good.
Twice baked potatoes - Bake or microwave whole potatoes. Halve them and scoop out the shells. Mash the insides with grated cheese, some spinach or chopped broccoli, milk, to moisten, salt and pepper. Stuff the shells with the mixture and reheat or broil.
From: ariadne at mindlink.bc.ca (Nicole A. Okun)
Date: Tue, 23 Apr 96 19:50:48 -0800
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I have tried the recipe on the soupbox and ended up with underdone potatoes and burnt soupmix and I had to add a *lot* more oil to keep everything from molecular-bonding with the baking dish. It was not a success.
However, I plan to try it again sometime, with a little water added to the pan, maybe, and certainly different herbs and spices.
From: Astrid Leutbecher (astrid at piezke.prima.ruhr.de)
Date: Sat, 06 Apr 1996 17:41:19 +0100
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One of my favorite potatoe-recepies is Reibekuchen (rubbed cake-you can't really translate it).
Take 1 kg Potatoes peel them, wash them, then rub them with a rasp very thin. Put the potatoe-pap into a clean cloth and press it out. (You can put the water away.)
Add:
150 ml milk,
3-4 eggs,
2-3 spoons of wheaten flour,
salt.
Heat oil in a pan and put in the dough (about 2 spoons each portion), so you get small cakes from it.
Eat them with apple-sauce, jam or salad.