Potato Cakes

Do you have leftover mashed potatoes from your Easter weekend festivities? Often towards the end of the week my mom would use up the leftovers and on occasion she would make these potato pancakes using mashed potatoes. She didn't usually add cheese, I did. Isn't everything better with a bit of cheese?

• 2 cups of seasoned mashed potatoes
• 1/2 cup of grated sharp cheddar cheese
• 1 or 2 tablespoon of chopped green onion
• 1 egg
• 2 tablespoons flour
• oil for browning

1. Combine all the above ingredients. 
2. Shape into patties.
3. Brown in a bit of oil on medium heat.
4. Serve with sour cream and or ketchup.

Creamy Mustard Dressed Cauliflower

Browsing through the Mennonite Treasury of Recipes I came across a recipe called Deviled Cauliflower, which intrigued me. Over he years we've had cauliflower with cheese sauce, or a mayo/vinegar dressing or just plain steamed. This sauce I was looking at called for butter, mustard and spices to which I decided to add a little flour and milk to make it creamier. It was very good. Call it by whatever name you wish.

Ingredients:

• 1 head fresh cauliflower
• 1 tsp salt
• 1/4 cup butter
• 1 Tbsp flour
• 1/3 cup milk (or half milk half water)
• 2 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/4 tsp salt
• 1/8 tsp pepper
• dash cayenne of chili powder

 Method:

1. Wash cauliflower and remove large outward leaves. Set leaves aside for garnish.
2. Place whole head in a deep medium saucepan with 1 inch water and 1 tsp salt.
3. Bring to boil and cook for 5 minutes uncovered. Cover and continue cooking on low for 10 - 12 minutes.
4. Meanwhile, melt butter, blending in the flour and milk. Stir in mustard, (I like the grainy mustard),Worcestershire sauce and seasonings. Bring to boil, while stirring. Just before serving, if it is too thick, add a few Tbsp of the cauliflower water.
5. Place cauliflower on serving platter with garnish and drizzle with sauce.

Mac & Cheese Salad

This macaroni salad can be served hot or cold and it can also be kicked up by adding cooked and seasoned ground beef to make a more hearty meal.

1. 16 ounces of small elbow macaroni cooked in well salted water
2. 5 ounces of crumbled feta cheese
3. 4 ounces grated fresh Parmesan cheese
4. 1/2 cup or more of fresh baby spinach julienned
5. 3 green onions chopped
6. Olive oil
7. Salt and Pepper to taste

• Bring a big pot of water to boil with a good amount of salt. 
• Add the elbow macaroni and cook to a nice al dente stage.
• Drain water and add a little olive oil to slightly coat the elbow macaroni.
• Immediately add the feta and Parmesan cheese while macaroni is still hot.
• Add green onions and spinach.
• Add salt and pepper to taste.
• Toss and serve hot or you can refrigerate to serve cold at a later time.

If you want a more hearty meal instead of a nice side dish add some cooked seasoned ground beef to the salad and top with a little more Parmesan cheese. If you want the dish to be cheesier just add more feta and Parmesan cheese. You can also add more green onions or spinach. It's up to you and your taste buds.