Sunday, November 30, 2008

Tater Dipped Veggies

I have a torn up book that no longer has a cover where I started writing down recipes when I went away to school. I wasn't much of a cook so it took me until after I was married before I filled it. Surprisingly, there are still a few in there that we still eat.

I don't know what made me think of this recipe a month ago. We hadn't had it for over 10 years at least. The last time I remember having it, Bill and I were still in the apartment and our friends were over. I remember only getting to taste a few because each time I pulled one pan from the oven, everyone would eat them as I tried to fill a second pan.

Last month, I had left over cauliflower that I planned to serve with dinner and decided to use this recipe instead of our usual roasted or steamed cauliflower. Kay really liked it so last week I used it again, this time with leftover broccoli.

As you can see, she is now able to eat but has to be a little creative when trying to take bites!

Tater Dipped Veggies
(For most recipes, I wrote down where I got it but this one doesn't say. Not that it would matter, most are from TV shows that are no longer on or really old magazines!)

1 cup instant potato flakes
1/3 cup Parmesan (or nutritional yeast flakes)
1/2 teaspoon celery salt
1/4 teaspoon garlic powder
1/4 cup melted butter or margarine
2 eggs (I used egg beaters)
4-5 cups raw bite-sized veggies such as mushrooms, peppers, broccoli, cauliflower, zucchini or carrots
Ranch dressing for dipping

In a small bowl combine potato flakes, Parmesan, celery salt, garlic powder, and butter. In another bowl beat the eggs. Dip the vegetables, one at a time, into the egg, then potato mixture. Coat well. Place on an ungreased baking sheet. Bake at 400 degrees for 20-25 minutes.

Kay: I really liked it. I usually don't like nutritional yeast but this was really good. I liked the broccoli and cauliflower both.

Mom (Dana): I think this is the third or forth recipe I've posted using potato flakes! I never realized it was one of my favorite ingredients.


She sure is strange! said...

That looks very tasty and my girls love anything if it comes with Ranch dip!! I haven't cooked with potato flakes in years, not since my kids learned how to nuke the real ones for themselves(as in baked potatoes rather than mashed). My husband is the king of potato flakes though, he used to be the go-to guy for those.

I'm going grocery shopping to night and this is on my list!


ps, I posted a comment about Amy(the dog) on your other blog.

Champsleeve said...

The day I discovered Kay liked ranch dressing was the day a whole world of possibilities openned for dinner!!!


Mickle in NZ said...

Thanks Dana and Kay - this was scrummy! I used part of a crumbled vege stock cube and some pecorino cheese. And my first time ever using potato flakes.

Recommend juicy fat chunks of zucchini & of portobello mushroom - yummo

Champsleeve said...

Zucchini and mushroom sounds fantastic! I'll have to remember that next year when I receive 9 million zucchini from the farm again!