Piquant Prince Edward Medley Food

MY P.E.I. POTATO PANCAKES

Steps:

• Combine all ingredients until blended.
• Spoon dollops onto hot griddle coated with olive oil and fry until golden brown on each side.

SPRINGTIME ASPARAGUS MEDLEY

Steps:

• In large saucepan, bring water to oil. Add aspargus; cover and cook for 3-5 minutes or until crisp-tender. (I steamed my asparagus in the microwave.) Drain.
• Add tomatoes; cover and keep warm.
• In a blender, combine vinegar, Worcestershire sauce, sugar, onion, salt and paprika; cover and process until smooth. While processing, gradually add oil in a steady stream.
• Pour over asparagus mixture and toss to coat.
• Transfer to serving bowl; sprinkle with almonds and blue cheese if desired. Serve warm.

SUMMER GARDEN MEDLEY

Steps:

• Mix all prepared vegetables in a large serving bowl.
• In a small bowl, mix the vinegar, sugar, oil and water together.
• Pour vinegar mixture over vegetables and combine thoroughly.
• Season with salt and pepper; cover and refrigerate for at least 6 hours.
• Drain and serve.

P.E.I. POTATO PUDDING

Steps:

• Preheat oven to 350F; generously butter a medium-sized casserole dish and set aside.
• In a mixing bowl, combine potatoes, onions, carrots, salt, pepper and savory; stir in the cream.
• Place in prepared casserole dish and dot top with butter.
• Bake, covered, for 45 minutes; uncover and bake for an additional 15 minutes or until a golden crust has formed.