Other roast (leftovers) 2 tb Minced onion

1 ts Sage

1 ts Salt

Pepper 2 Eggs

2 To 4 cups mashed potatoes

Combine all ingredients.
Form into cakes.
Roll in flour.
Brown in hot fat in skillet.
Source: Home Tested Heritage Recipes ch —–

soaked overnight in 6 cups water 1/2 Medium red onion — thinly sliced

1 Bunch mint — leaves only

4 Tablespoons extra virgin olive oil — plus 1/2 C

2 Red Jalapenos Or Serrano — Chopped, Seeded

2 Tablespoons Hot Pepper Flakes

1 Teaspoon capers

1 1/2 Pounds fresh anchovies (or sardines)

3 Tablespoons red wine vinegar

1 Head Frisee lettuce, washed and — spun dry

Drain soaked beans, place in 4-quart saucepan with 8 cups water and bring to a boil.
Lower heat to high simmer and cook until tender, yet slightly firm to the bite.
Drain and cool.
Place cool beans in a mixing bowl and add onion, mint and extra virgin olive oil.
Season with salt and pepper, toss to coat and set aside.

Place remaining half cup of oil into a blender and add chilis, pepper flakes and capers and blend until smooth.
Remove to bottle with lid and set aside.

Preheat grill.

Clean and gut anchovies and place on hottest part of grill, and cook through, about 1 minute per side.
Meanwhile, add vinegar to bean mixture and toss to mix.
Add Frisee and stir to coat.
Place on platter.
Remove fish from grill, arrange around salad and serve.

Karen Mintzias 500 g Finely ground fatty pork

500 g Finely ground veal or lamb

1 lg Onion; finely chopped

-or- grated 1/2 c Finely chopped parsley

2 ts Salt

250 g Panna (caul fat from pig)

Combine pork with veal or lamb, onion, parsley, salt and a generous grinding of black pepper.
Dip panna into a bowl of warm water for a minute or two, remove and carefully open out a piece at a time, laying it out flat on work surface.
Cut with kitchen scissors into pieces about 10 cm (4 inches) square.
Take a good tablespoon of meat mixture and shape into a thick sausage about 5 cm (2 inches) long.
Place towards one edge of piece of panna, fold end

and sides over meat and roll up firmly.
Repeat with remaining ingredients.
Thread sausages on flat sword-like skewers, leaving space between them.
Number on each skewer depends on their length. Cook over glowing charcoal, turning frequently.
Do not place too close to heat as sheftalia must cook fairly slowly so that the inside is well cooked and the outside nicely browned without being burnt.
The panna melts during cooking, keeping the meat moist and adding flavour.
Excessive flaring of fire can be controlled by a sprinkle of water on the coals.
Serve sheftalia as an appetizer or a main course.
Source: The Complete Middle East Cookbook, by Tess Mallos Typed for you by Karen Mintzias