| 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.”