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 Yield 36 nuggets
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Vegetable and Potato Nuggets
• 4 cups Idaho potatoes, cooked and mashed
• 4 ounces mild cheddar
cheese, shredded
• 1/2 cup Parmesan cheese,
• 1 cup broccoli, cooked
and "riced" (diced fine)* • 1 cup fine bread crumbs,
• Salt and pepper to taste • 2 eggs, lightly whisked • Canola oil
In a large bowl, combine the mashed potatoes, cheeses, finely diced broccoli, 1/2 cup of the bread crumbs, and the salt and pepper.
Quickly give it a taste, adjust seasoning if needed, then add in the lightly whisked eggs and mix until well combined.
Place the remaining 1/2 cup of the bread crumbs in a shallow dish.
In a heavy-duty skillet, or Dutch oven, heat 2-3 inches of oil over medium-high heat.
Using a 1-inch scoop, shape potato mixture into balls and gently roll each one in the bread crumbs to lightly coat.
Add the potato nugget balls in batches to the oil, cook 2-3 minutes on each side until golden brown. Allow to drain on a paper towel-lined dish. Repeat with remaining potato balls.
Serve with your favorite dips, such as ketchup, mustard or ranch dressing.
*Note: Other great substitutions for the broccoli are riced cauliflower, finely diced zucchini or yellow squash, and carrots.
 Make-Ahead Spinach Phyllo Roll-Ups
 • 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
• 1 cup Athenos Traditional Crumbled Feta Cheese
• 1 tub (7.5 oz.) Philadelphia Garden Vegetable 1/3 Less Fat than Cream Cheese
• 4 green onions, finely chopped
• 1 egg, beaten
• 15 sheets frozen phyllo dough (14x9
inch), thawed
• 1/3 cup butter, melted
Mix first 5 ingredients until blended. Brush 1 phyllo sheet lightly with butter; top with 2 more phyllo sheets, lightly brushing each layer with some of the remaining butter. Place remaining phyllo sheet between 2 sheets of plastic wrap until ready to use; set aside.
Spread 1/5 of the spinach mixture along one short side of phyllo stack. Fold in long sides of phyllo; roll up from one short side to make log. Repeat with remaining phyllo sheets and spinach
mixture to make 4 additional logs. Brush with remaining butter. Make small cuts in tops of logs at 1-inch intervals. Place in large freezer-weight resealable plastic bags or wrap tightly in plastic wrap.
Freeze up to 3 months. When ready to bake, remove desired number of logs from freezer. Refrigerate, tightly wrapped, several hours or overnight until thawed. Unwrap, then place on baking sheet.
15 servings
Bake in 375 degree oven 25 minutes or until golden brown. Cool 5 minutes. Transfer to cutting board. Use serrated knife to cut each log into 6 slices.

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