POTATO CROQUETTES Chances are folks like Betty ate a lot of these during the Depression (as opposed to oysters with the correct oyster fork). This was a classic food stretcher back then and was also used during World War II--plus it's something to do with Gertie's potatoes! 2 cups hot riced potatoes 2 tablespoons butter ½ teaspoon of salt 1/8 teaspoon pepper ¼ teaspoon celery salt Few grains cayenne Few drops onion juice 1 teaspoon finely chopped parsley Yolk 1 egg Finely ground bread crumbs Mix ingredients in order given and beat thoroughly. Shape, dip into bread crumbs, egg, and crumbs again, fry one minute in deep fat and drain on brown paper. Croquettes are shaped in a variety of forms. The most common way is to first form a smooth ball by rolling one rounded tablespoon of mixture between hands. Then roll on a board until of desired length and flatten ends.
Do not meddle in the affairs of dragons because, to them, you are crunchy and taste good with ketchup. ~*~Angelique~*~ --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
