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[nverland]

Caramelized Onion Potato Pancakes Recipe \
Ingredients
2 baking potatoes, baked and chilled
nonstick cooking spray
1 red onion, julienned
1 red bell pepper, julienned
1/2 cup corn kernels
3 cloves fresh garlic, minced
1/2 teaspoon fresh rosemary, chopped
1 teaspoon fresh oregano, chopped
2 egg whites
salt to taste
freshly ground black pepper

Cooking Instructions
1. Peel the cold potatoes carefully with a paring knife and gently grate them with the coarse side of a cheese grater and set aside.
2. Lightly spray a sauté pan with nonstick cooking spray over medium-high heat. Sauté the onions and peppers for about 5 minutes until the onions begin to brown. Add the corn, garlic and herbs and cook 2 to 3 minutes longer. Set aside to cool.
3. Place the potatoes, vegetables, egg whites, salt and pepper in a medium size bowl and gently fold together. Taste, adjust the seasoning, and form into eight 2" patties.
4. Place a non-stick griddle, skillet or lightly sprayed sauté pan over medium heat and toast each side of the cakes golden brown, about 3 to 4 minutes.




Caramels

1 lb. (2 cups) granulated sugar
½ lb. (1 cup) light brown sugar
1 tablespoonful glucose
½ pint (1 cup) cream
¼ lb. (1 cup) chopped nut meats
1 teaspoonful vanilla extract
1 gill (1/2 cup) boiling water

Put one cupful of the granulated sugar into a saucepan, and
stir constantly until it is melted; then add the boiling water.
Stir for a minute; then add the cream, glucose, and stir for
five minutes longer. Next add the brown sugar and the
remaining sugar, and boil to 245°, or until, when tested in
cold water, it forms a hard ball.
Remove from the fire, add the nuts and the extract, beat
until of a creamy consistency, and pour into a tin that has
been lined with waxed paper. Spread out smoothly with a
knife, and mark into squares while warm. Wrap in waxed
paper.