Inspired not to make everything pink, but to have a little of this and a little of that. And an attempt not to heat up the kitchen too much.
Baked Alaskan Pollock fillets (cooked in the toaster oven)
Whole-wheat couscous (you just pour boiling water over it and cover for ten minutes)
Mashed-potato scones made with the end of a box of potato flakes (made like hush puppies in the frying pan)
Bean and celery salad, plus lettuce from our garden and a few carrot sticks
A bowl of raspberries surrounded with sliced pears and bananas
Potato Scones, from Food That Really Schmecks by Edna Staebler
1 cup mashed potatoes
1/2 cup flour
1 tsp. baking powder
1 egg
Some butter or fat for the skiller
Mix all together except for the butter. Melt the butter or fat in the skillet, and fry in small cakes until puffed and golden. Turn over and cook the other side. Serve with syrup, applesauce, or ketchup.
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