BEET BREAD PUDDING

One of my favourite foods of late summer are beets. Besides the traditional preserves of pickled beets and plain canned beets, here is a favourite recipe.

Beet Bread Pudding can be substituted as a stuffing and this year I cooked it as the dressing with a turkey dinner. The colour is wonderful although the picture is a rather poor reflection of that.

Ingredients:
cooked beets
bread, dried
onion
a bit of chicken stock
seasoning: salt, pepper, then it's up to you. In this version I used italian because that is what I had on hand. You could also use basil, savoury, marjoram etc.

I simply combine:
5 - 6 cups torn dry bread
2 cups chopped/diced cooked red beets
1/2 cup diced onion
1 or 2 eggs, slightly beaten
a bit of stock to moisten
seasoning to taste

Just mix it all and put in a greased baking dish (i used a loaf pan this time) and bake at 350 degrees for about 40 minutes

Savoury Pancakes

This recipe is a quick and easy meal for lunch or supper.
Ingredients:
pancake batter
4 chopped green onions (or any other kind of onion)
12 - 15 smallish chopped cooked shrimp or use the canned ones if you don't have anything else
1/2 chopped pepper (doesn't really matter which colour) use hot ones if you like them
Italian seasoning to taste
Sour Cream

Method:
Make pancake batter your own or store bought, about 3/4 cup batter per serving
Add chopped ingredients and seasoning

I like to use a large cast iron pan. Heat for a few minutes low to med heat. Add a bit of oil to prevent sticking
Pour one portion of the mixture and cook as you would any other pancake. Flip once when the first side has browned.

Serve immediately with a dollop of sour cream on top
Yield: 3 - 4 pancakes

Note: You could probably substitute chopped, cooked chicken in place of the shrimp or use crab meat, lobster etc.
 Prep time about 5 - 10 minutes
Cook time - less than 5 minutes per serving