Name: Beignets of Cauliflower and Potatoes
Ingredients: 1 lg Potato boiled; peeled; 1/2 lb Cauliflower; boiled 25 minutes and refreshed; 2 Cloves garlic; finely chopped; 2 lg Eggs; 1 tb Fresh parsley; chopped; 1 tb Fresh thyme leaves; chopped; 2 tb Scallions; sliced; 1/2 ts Fennel seeds; 1/4 ts Baking soda; 1 c Milk; Scant Cup; 1/4 c Flour; 1/4 c Bread crumbs; 2 qt Peanut oil; for frying

The church cannot be expected to do its work effectively if their followers are not loyally supporting the leaders. It’s a matter of fact that we’re often slow to realize to this day that effective leadership in the church of Christ demands effective following. If we’re continually critical of them that are set over us, small wonder if they’re unable to perform the miracles that we demand of them. If we bear in mind the work’s sake, we may be more inclined to esteem them very highly in love.

Leon Morris

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Dairy			4	Servings

INGREDIENTS

1	lg	Potato boiled; peeled
1/2	lb	Cauliflower; boiled 25 minutes and refreshed
2		Cloves garlic; finely chopped
2	lg	Eggs
1	tb	Fresh parsley; chopped
1	tb	Fresh thyme leaves; chopped
2	tb	Scallions; sliced
1/2	ts	Fennel seeds
1/4	ts	Baking soda
1	c	Milk; Scant Cup
1/4	c	Flour
1/4	c	Bread crumbs
2	qt	Peanut oil; for frying

INSTRUCTIONS

Preheat oil to 385 degrees F.
Press potatoes through a ricer into a large mixing bowl. Chop cauliflower
roughly and add to potato mixture. Add garlic, eggs, parsley, thyme,
scallions, fennel, baking soda, milk and flour and mix well. Form golf
ball-sized balls and roll in bread crumbs. Refrigerate for 1 hour. Drop
balls into oil and fry until deep golden brown. Remove, season and serve.
Yield: 4 servings
Recipe by: MEDITERRANEAN MARIO #ME1A07
Posted to MC-Recipe Digest V1 #1000 by Sue <suechef@sover.net> on Jan 10,
1998

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