Spinach and Potato Croquettes

1 pound golden potatoes

1/4 tsp. ground nutmeg

2 tbs butter alternative

1 egg  yolk

1/4 cup Canola Oil

1/3 cup freshly grated Parmesan cheese

1/3 cup frozen chopped spinach, thawed and drained

1/2 cup all-purpose flour

3 eggs, beaten

1 1/3 cups dry bread crumbs

Boil potatoes until tender and mash. Season with salt, pepper and nutmeg. Mix in the butter alternative and egg yolk and cool. In a large bowl, mix together the Parmesan cheese and spinach. Blend in the mashed potatoes. On a floured surface, using floured hands, make small patties (3/4 in. thick by 2 1/2 in. width).  Season 1/2 cup of flour with salt and pepper and place on a tray. In a shallow bowl, whisk together the eggs. Place the bread crumbs into a separate shallow bowl. Roll the croquettes in seasoned flour, then dip into the egg and then coat with bread crumbs.  Pan Fry until firm. (Serve with salad)


Crustless Leek and Feta Quiche 

3 medium leeks

1 tbs olive oil

1/2 tsp.

6 large eggs

2 1/2 cups 2 % milk

1 tsp cornstarch

4 oz.  feta


Preheat oven to 375 degrees. Cut off roots and  get rid of any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 1/4-inch-wide slices. Rinse leeks thoroughly. Saute Leeks in olive oil and put in the bottom of a quiche pan. Sprinkle feta on top of the leeks. Mix eggs, milk and cornstarch and poor over leeks and feta. Bake for 30 min. or until inserted toothpick comes out clean.