INGREDIENTS

INSTRUCTIONS

MINIATURE POTATO PANCAKES Rather at the opposite end of the spectrum
from crisp raw vegetables lies another kind of dipper. One that at
least began life in the vegetable kingdom ~-miniature potato  pancakes.
They're delicious and practical since they can be made  weeks in
advance and  reheated. 2     Cups  Diced Raw Potato 2 Large Eggs,
Beaten 1 1/2 Tsp  Salt 1     ea    Black Pepper To Taste 1 Tbls Grated
Yellow Onion 1/4  Cup Vegetable Oil Place the potato in a strainer and
run under cold  water to remove the starch.  Shake well.  Place in a
food processor  or blender and chop fine.  Add the eggs salt, pepper,
and onion,  blending well. In a 10-inch skillet, heat vegetable oil
until it  crackles. Drop the batter by Tablespoonful into the hot oil
and fry  until golden brown (about 5 minutes per side).  Drain on paper
towels. Once cooled, the pancakes may be frozen. Place in a
freezer-safe container making sure that they don't overlap and put a
double thickness of wax paper between each layer. Reheat on a cookie
sheet at 350 degrees F. until hot and crisp. Makes about 50 pancakes
or enough for about 2 cups of dip. ********* * FRUIT * *********
Foolish consistency is the hobgoblin of a small dip table, as they
day, and man does not live by chips alone. To experience the full
spectrum of dipping, one must savor the particular pleasure of  cooping
a mouthful of cheesecake dip on a slice of melon or plunging  a
strawberry into chocolate dipping sauce. As with veggies, you can  let
your imagination run amok, using the following suggestions merely  as
points of departure. Here too, always wash fruit carefully, dry,  and
chill. Use firm fruit. Some, as indicated below, should be dunked  in
an acid bat, which will keep the fruit from turning brown.  To  make
the acid bath, just add 2 tsps of lemon juice to 2 cups of  water.
After dunking fruit in the bath, drain on paper towels.  APPLES: Peel,
if desired, core and cut into wedges. Requires the acid  bath
treatment. APRICOTS: Remove the pits and quarter. Requires the  acid
bath treatment. BANANAS: Use firm bananas, free of bruises. Just  peel
and cut on the diagonal into wedges. Requires the acid bath  treatment.
COCONUTS: Remove the outer shell and reserve the milk for  other uses,
if desired, and cut the coconut meat into dipping strip  sizes or
chunks. Rinse with cold water. FIGS:  Remove the stem end  and quarter.
GRAPEFRUIT: Remove the peel, then break into segments.  Carefully
remove the seeds and white pith. GUAVA: Remove the skin.  Cut into
wedges and carefully remove the seeds. KIWIS: Remove the  skin from
firm kiwis and quarter or cut into circles. MANGOES: Remove  the skin.
Cut top half of the fruit away from the large oval pit.  Turn over and
cut away the balance of the fruit, and discard the pit.  Cut the fruit
into wedges across the grain. MELONS: Cantaloupe,  crenshaw and casaba
melons, like most fruit, complement sweeter dips,  while honeydews are
a good accompaniment to salter or spicier dips.  In any case, cut off
the outer skin, cut in half, scoop out the  seeds, and cut the pulp
into dipping size slices, chunks, or wedges.  NECTARINES: Pit and
quarter. Requires the acid bath treatment.  ORANGES: Peel and separate
into individual segments. Carefully remove  the seeds. PAPAYAS: Use
ripe papayas. Remove the rind, cut in half  and scoop out the seeds.
Cut into thin strips. PEACHES:  Remove the  pit and cut into wedges.
Requires the acid bath treatment.  PEARAPPLES: Remove the core and cut
into slices or wedges. Requires  the acid bath treatment. PEARS: Peel,
if desired, core and cut into  dipping size chunks. Requires the acid
bath treatment. PINEAPPLES:  Remove the outer skin, cut out the eyes
and remove the center core,  if desired.  Cut into chunks or spears.
PLUMS: Cut in half, pit, and  quarter firm plums. PRICKLY PEARS OR
CACTUS PEARS: Using a fork to  hold the fruit in place, remove the rind
and cut into slices or  wedges. STAR FRUIT OR CARAMBOLA: White or sweet
yellow varieties. Cut  the fruit horizontally into stars. STRAWBERRIES:
Serve whole.  TANGERINES: Peel and separate into individual segments.
Carefully  remove the seeds. Dried fruits not to be overlooked include
apples,  apricots, banana chips, pitted dates, figs, pears, and
pineapples.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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