MamasHealth.com Home Appetizer Recipes Artichoke dip Black bean salsa Bruschetta with garlic Buttery carrots Candied brussel sprouts Corn nachos Crab dip Mint cantaloupe Spinach quiche Quiche Simple Quiche Stuffed rice balls Stuffed tomatoes Zucchini Cakes Links Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Egg Substitutes Meat Substitutes Tips for healthy holiday meals Cooking tips Wine info Inexpensive Ovens Mama's kitchen dilemmas	Zucchini and potato cakes Ingredients: 3 large potatoes, shredded 2 large zucchini, shredded 2 scallions, chopped finely 1 tbsp of thyme 1 egg, beaten salt and pepper 1 tbsp of flour olive oil Directions: Mix the zucchini, potato, scallion, egg, thyme, flour and salt and pepper in a bowl. Form small hamburger-sized patties from the mixture. Fill the bottom of a pan with olive oil. Put the pan on a medium heat and begin to add the patties. Turn the patties every 2 minutes. They should be allowed to brown well on both sides. Serves: 4 persons       Gorgonzola tomatoes Ingredients: 4 large tomatoes 8 black olives 8 lettuce leaves, washed 1 tbsp olive oil 1/2 lemon, squeezed 1/2 cup of gorgonzola cheese 1/2 onion, finely chopped 1/2 tsp of oregano 1/2 tsp of basil 1/2 tsp of parsley salt and pepper Directions: Cut the tomatoes in half and scoop out their insides. Line the tomatoes with one lettuce leaf each. Whip the Gorgonzola with the oil, oregano, onion, basil, parsley and lemon juice. Add a dollop of the whipped Gorgonzola to each lettuce-lined tomato and place an olive in the center. Add salt and pepper to taste. Serves: 4 persons	Sign up for our Email Newsletter For Email Marketing you can trust
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