Red Bell Pepper Pancakes

Red Bell Pepper Pancakes

Ingredients:
3/4 cup red bell pepper, diced
2/3 cup flour
1 tbsp. melted butter
2 large eggs, separated
¼ cup cornmeal
½ tsp. hot red pepper flakes
3 tbsp. coriander
1 pint sour cream

Directions:
1. In large bowl mix together all ingredients except sour cream
and egg whites. Add 1 tsp. salt and ¼ tsp. pepper.
2. In small bowl beat egg white until fluffy. Fold into flour
mixture.
3. Heat large fry pan with some melted butter. Spoon in balls
of the mixture into fry pan. Do not over crowd. Flatten the
balls into small pancakes, about 1−2 inches in diameter. Cook
each pancake 1 minute on each side or until golden brown.
4. These pancakes can be used as appetizers or as first course. For
8 guests, place 5 pancakes on each plate with a large tablespoonful of
sour cream. Garnish with parsley.
Red Bell Pepper Pancakes 68
Salmon Dip
1 can salmon
1 8 oz. whipped cream cheese
1 cup onions, finely chopped
Preparation:
1. Mix all ingredients and refrigerate for 2−4 hours before serving.
Salmon Dip 69
Salsa with Shrimp
64 jumbo shrimps
4 16 oz. jars of salsa