---------- Recipe via Meal-Master (tm) v8.02
       Title: DIPS INFO (8 OF 9)
  Categories: Dips, Info/tips
       Yield: 1 servings
       1 x  More information on DIPS fol
       1 x  (This is part 8 of 9)
   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