| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 1 1/4 | lb | Potatoes, Idaho, Boil, Peel & Rice |
| 1 | Egg yolk | |
| 1 | tb | Butter, 1/2 oz. |
| Salt and pepper to taste | ||
| 1 | tb | Or so Parmesan cheese to taste |
INSTRUCTIONS
Boil 3 med. Idaho potatoes in lightly salted water until can pierce with knife. Peel & rice them - or use wire strainer--about 2 1/2 cups Mix in the butter and then the egg yolk. (save white for another use) Salt and pepper to taste ( pinch of nutmeg - ooptional) CROQUETTE POTATOES;The mix can be chilled and rolled like a broomstick (or balls, or pears , or whatever shape you like) on a floured board, aand cut into 2 inch lengths, dipped into beaten egg then bread crumbs (3 slices of very stale bread coarsly chopped) or cornflakes or slivered almonds and deep fried at 350* until golden brown. Makes 12 pces. Posted to JEWISH-FOOD digest V96 #113 From: alotzkar@direct.ca (Al) Date: Sat, 28 Dec 1996 16:22:26 -0800
A Message from our Provider:
“The church is prayer-conditioned.”