Dips Info (8 Of 9)

---------- Recipe via Meal-Master (tm) v8.02

Title: DIPS INFO (8 OF 9)
Categories: Dips, Info/tips
Yield: 1 servings

1 x More information on DIPS fol
1 x (This is part 8 of 9)

MINIATURE POTATO PANCAKES
Rather at the opposite end of the spectrum from crisp
raw vegetables lies another kind of dipper. One that
at least began life in the vegetable kingdom
~-miniature potato pancakes. They're delicious and
practical since they can be made weeks in advance and
reheated. 2 Cups Diced Raw Potato
2 Large Eggs, Beaten
1 1/2 Tsp Salt
1 ea Black Pepper To Taste
1 Tbls Grated Yellow Onion
1/4 Cup Vegetable Oil
Place the potato in a strainer and run under cold
water to remove the starch. Shake well. Place in a
food processor or blender and chop fine. Add the eggs
salt, pepper, and onion, blending well. In a 10-inch
skillet, heat vegetable oil until it crackles. Drop
the batter by Tablespoonful into the hot oil and fry
until golden brown (about 5 minutes per side). Drain
on paper towels. Once cooled, the pancakes may be
frozen. Place in a freezer-safe container making sure
that they don't overlap and put a double thickness of
wax paper between each layer. Reheat on a cookie
sheet at 350 degrees F. until hot and crisp. Makes
about 50 pancakes or enough for about 2 cups of dip.
********* * FRUIT *
*********
Foolish consistency is the hobgoblin of a small dip
table, as they day, and man does not live by chips
alone. To experience the full spectrum of dipping,
one must savor the particular pleasure of cooping a
mouthful of cheesecake dip on a slice of melon or
plunging a strawberry into chocolate dipping sauce.
As with veggies, you can let your imagination run
amok, using the following suggestions merely as points
of departure. Here too, always wash fruit carefully,
dry, and chill. Use firm fruit. Some, as indicated
below, should be dunked in an acid bat, which will
keep the fruit from turning brown. To make the acid
bath, just add 2 tsps of lemon juice to 2 cups of
water. After dunking fruit in the bath, drain on
paper towels. APPLES: Peel, if desired, core and cut
into wedges. Requires the acid bath treatment.
APRICOTS: Remove the pits and quarter. Requires the
acid bath treatment.
BANANAS: Use firm bananas, free of bruises. Just
peel and cut on the diagonal into wedges. Requires
the acid bath treatment. COCONUTS: Remove the outer
shell and reserve the milk for other uses, if desired,
and cut the coconut meat into dipping strip sizes or
chunks. Rinse with cold water. FIGS: Remove the stem
end and quarter. GRAPEFRUIT: Remove the peel, then
break into segments. Carefully remove the seeds and
white pith. GUAVA: Remove the skin. Cut into wedges
and carefully remove the seeds.
KIWIS: Remove the skin from firm kiwis and quarter or
cut into circles.
MANGOES: Remove the skin. Cut top half of the fruit
away from the large oval pit. Turn over and cut away
the balance of the fruit, and discard the pit. Cut
the fruit into wedges across the grain. MELONS:
Cantaloupe, crenshaw and casaba melons, like most
fruit, complement sweeter dips, while honeydews are a
good accompaniment to salter or spicier dips. In any
case, cut off the outer skin, cut in half, scoop out
the seeds, and cut the pulp into dipping size slices,
chunks, or wedges. NECTARINES: Pit and quarter.
Requires the acid bath treatment. ORANGES: Peel and
separate into individual segments. Carefully remove
the seeds. PAPAYAS: Use ripe papayas. Remove the
rind, cut in half and scoop out the seeds. Cut into
thin strips. PEACHES: Remove the pit and cut into
wedges. Requires the acid bath treatment.
PEARAPPLES: Remove the core and cut into slices or
wedges. Requires the acid bath treatment. PEARS:
Peel, if desired, core and cut into dipping size
chunks. Requires the acid bath treatment. PINEAPPLES:
Remove the outer skin, cut out the eyes and remove the
center core, if desired. Cut into chunks or spears.
PLUMS: Cut in half, pit, and quarter firm plums.
PRICKLY PEARS OR CACTUS PEARS: Using a fork to hold
the fruit in place, remove the rind and cut into
slices or wedges. STAR FRUIT OR CARAMBOLA: White or
sweet yellow varieties. Cut the fruit horizontally
into stars. STRAWBERRIES: Serve whole.
TANGERINES: Peel and separate into individual
segments. Carefully remove the seeds.
Dried fruits not to be overlooked include apples,
apricots, banana chips, pitted dates, figs, pears, and
pineapples.

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