Recipe - Bills Cheesecake With Sour Cream

Three fourths cup Lentils; uncooked
2 cup Water
1 md Onion; cut or sliced up
1 pn Cayenne pepper
1 teaspoon Basil; dried
1 teaspoon Mustard; dijon
1 tablespoon Soy sauce
3 tablespoon Vinegar; apple cider
1 cn (5.5oz) V8 vegetable
juice; lowsodium
1 cup Cornmeal or corn flour;
finely ground
2 cup Potatoes; coarsely grated
4 Cloves garlic; minced
One fourth cup Parsley; finely chopped

Heat grill or preheat oven to 425 degrees.

Place lentils and water in a large saucepan and bring to a boil. Reduce
heat, cover and simmer for 15 minutes.

Add onion, cayenne, black pepper and basil. Continue cooking for 15
minutes. In a medium size bowl, mix mustard and soy sauce until smooth.
Add vinegar and vegetable juice and mix well.

Add cornmeal and stir to combine. Set aside.

Add potatoes to lentil mixture and cook over medium heat for 3 minutes,
stirring constantly. Add garlic, parsley and cornmeal mixture to lentil
mixture, and cook for 3 minutes stirring contantly. Remove from heat and
set aside until cool enough to handle.

Form mixture into patties and grill over hot coals or bake in oven on a
lightly oiled aking sheet for 25 minutes, turning once. Per serving: 186
cal; 8 g prot; 79 mg sod; 34 g carb; 3 g fat. 0 chol; 35 mg calcium.

GARHOW@HPUBMAA.ESR.HP.COM

(GARRY HOWARD)

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