Ingredients:

• 4 medium potatoes
• 2 teaspoons salt
• 1/2 cup milk
• 2 eggs
• 1 cup flour
• Shortening, oil, or butter for frying

Directions:

1. Grate washed potatoes. You can peel the skin or leave the skin on.
2. Combine with salt, milk, eggs, and flour.
3. Drop mixture by spoonfuls into hot shortening, oil or butter  in skillet and fry to golden brown on both sides.

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• 1 cup warm milk
• 1 teaspoon sugar
• 1 tablespoon yeast
• 1 cup flour
• 3/4 cup milk at room temperature
• 1 1/2 teaspoon salt
• 1/4 cup sugar
• 1 beaten egg
• 1/2 cups melted and cooled butter
• 4 cups flour
• 1 cup cold butter
• 1 egg beaten with cold water for wash

Directions:

1. Stir milk and sugar together.
2. Add yeast, stir well and let it sit for 10 minutes.
3. Add flour then beat ingredients together.
4. Add milk, sugar and egg. Beat until smooth.
5. Add butter; beat and set aside.
6. In a large mixing bowl, place the 4 cups of flour and the chilled butter. Cut butter into flour until pieces are the size of beans (not small crumbles like when you are making biscuits).
7. Pour the liquid batter into the flour mixture; stir until moistened.
8. Cover the bowl and refrigerate for at least 4 hours.
9. Form dough into a ball and on a floured board divide the dought into 4 parts.
10. Roll each part into a  ball, Flatten into a 12′ – 16′ circle.
11.  Cut each circle into 6 or 8 pie-shaped wedges.
12. Take the wide edge of each wedge and roll towards the point. Shape into a crescent (moon shape) and brush each croissant with egg mixture.
13. Place on ungreased baking sheet.
14. Let rise at room temperature until doubled. About 2 hours.
15. Bake in a 400 F oven. For the last 15 minutes or until golden bake at 375 degrees.

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Ingredients:

• 3/4 cup sifted flour.
• 1/4 cup castor (superfine) sugar. 
• Dash of salt.
• 1/2 cup of room temperature unsalted butter (it needs to be real butter).

Directions:

1. Preheat your oven to 350 degrees Ferinheit.
2. Combine the flour, sugar and salt in a mixing bowl. Cut in the butter with a pastry cutter or two knives (like you are making biscuits) until crumbly. 
3. Turn the dough onto a lightly floured surface and knead until it’s smooth. Refrigerate the dough for a couple of hours or overnight.
4. Divide the dough into 4-8 equal (depending on how big you want your cookie to be) portions. Mold into balls.
5. Place each ball of dough on a wax paper lined baking sheet and flatten them to 1/4 inch thickness. Prick edges with a fork.
6. Bake at 350 degrees F. for 20 to 30 minutes or until slightly browned.
7. Cool and cut each round cookie into triangular pieces.

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• 1/4 cup water, nonfat chicken broth or vegetable broth
• 1 cup chopped onion
• 1 clove garlic, minced
• 2 cups chopped fresh or low-sodium canned tomatoes
• 1/2 tsp dried rosemary leaves
• 1 tsp dried mint leaves
• 1/4 cup chopped fresh parsley
• 1 tsp honey
• 1/4 tsp black pepper
• 1 cup low-sodium tomato sauce
• 2 cups nonfat cottage cheese
• 2 egg whites, lightly beaten
• 2 large zucchini, sliced 1/2 inch thick
• 1/2 cup nonfat grated Parmesan cheese

Directions:

1. Heat water or broth in a heavy saucepan over medium heat. Add onion and garlic. Cook and stir over medium heat for 5 minutes or until vegetables are lightly browned. Add more liquid during this process if necessary.
2. Add tomatoes, rosemary, mint, parsley, honey, black pepper and tomato sauce. Cover and simmer for 15 minutes.
3. In a bowl combine cottage cheese and egg white. Chill until ready to assemble casserole.
4. Broil zucchini on both sides until lightly browned.
5. Preheat oven to 375 degrees F.
6. To assemble, place half of the sauce in the bottom of a 9-by-13 inch baking dish. Sprinkle with half of the Parmesan cheese. Place a layer of zucchini on top of the sauce and Parmesan, and top with the cottage cheese-egg mixture. Layer with the remaining zucchini slices andn top with the rest of the tomato sauce and Parmesan cheese.
7. Bake for 45 minutes and let stand for 10 minutes before cutting.

Source: 500 Fat Free Recipes

Servings: 6

Nutrion info:

• Calories: 74
• cholesterol: 1 mg
• Fat: 0.4g
• Protein: 6g
• Carbs: 12.8g

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