Monday, August 23, 2010



Parsley adds to the color and taste of these flavorful patties. I serve them with Creamed Peas!


1 (14.75 ounce) can salmon, drained and flaked
1 small onion, minced
1 egg
1/2 cup fresh bread crumbs
1 tablespoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
1/4 teaspoon ground black pepper
1/4 cup shredded Cheddar chees
2 tablespoons chopped fresh parsley
2 tablespoons all-purpose flour for coating
1/4 cup butter
3 tablespoons olive oil


Combine salmon, onion, egg, bread crumbs, Worcestershire sauce, hot pepper sauce, black pepper, cheese and parsley; mix well. Shape into four patties. Dust lightly with flour. Chill for 20 minutes.
In a large skillet heat butter and olive oil over medium high heat. Cook the patties until browned on both sides, about 10 minutes. Drain briefly on paper towels before serving.


A must have to ladle over the croquettes.


2 tablespoons butter
2 tablespoons flour
1 cup milk
seasoning to taste
1 can peas (drained) or package frozen baby peas


Melt 2 tablespoons butter over low heat. Add flour. Add and blend over low heat for 3-5 minutes Stir milk in slowly

Cook and stir the sauce with a wire wisk or wooden spoon until thickened and smooth. Season to taste. Stir in peas I use either drained can peas or frozen baby peas, both are good. I also double the recipe, it's according how many will be eating.


This recipe is one of many that will utilize the bountiful eggplant crop your garden has produced this year. The kids will even love eggplant this way!


2 medium eggplants, peeled and cubed
1 cup shredded sharp Cheddar cheese
1 cup Italian seasoned bread crumbs
2 eggs, beaten
2 tablespoons dried parsley
2 tablespoons chopped onion
1 clove garlic, minced
1 cup vegetable oil for frying
1 teaspoon salt
1/2 teaspoon ground black pepper


Place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should be tender, cook another 2 minutes if the eggplants are not tender. Drain any liquid from the eggplants and mash.
Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well.
Shape the eggplant mixture into patties. Heat oil in a large skillet. Drop eggplant patties one at a time into skillet. Fry each side of the patties until golden brown, approximately 5 minutes on each side. Patties can be frozen before frying and cooked later.


Yummy fried croquettes are made with potatoes, spinach and Parmesan cheese.


1 pound baking potatoes, peeled and diced
1 pinch ground nutmeg
4 teaspoons butter
1 egg yolk
1 cup vegetable oil for frying
1/3 cup freshly grated Parmesan cheese
1/3 cup frozen chopped spinach, thawed and drained
1/2 cup all-purpose flour
3 eggs, beaten
1 tablespoon peanut oil
1 1/3 cups dry bread crumbs


Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, then reduce the heat and simmer until tender enough to easily pierce with a fork. Drain and toss gently over low heat for a minute to completely dry out. Press them through a sieve or just mash with a potato masher until smooth. Season with salt, pepper and nutmeg. Mix in the butter and egg yolk, then spread out on a tray to cool.
Preheat the oil in a deep-fryer to 365 degrees F (180 degrees C). The oil is the proper temperature when a cube of bread browns in about 15 seconds.
In a large bowl, mix together the Parmesan cheese and spinach. Blend in the mashed potatoes. On a floured surface, using floured hands, roll small handfuls of the mixture into cylinders about 3/4 inch thick and 2 1/2 inches long. Tap the ends to flatten.
Season 1/2 cup of flour with salt and pepper and place on a tray. In a shallow bowl, whisk together the eggs and peanut oil. Place the bread crumbs into a separate shallow bowl. Roll the croquettes in seasoned flour, then dip into the egg and then coat with bread crumbs.
Fry the croquettes a few at a time, so they have some room in between, until golden brown, 5 to 6 minutes. Carefully remove from the oil using a slotted spoon and drain on crumpled paper towels.


A mixture of chicken, eggs, bread crumbs, sautéed onion, parsley and light seasoning make croquettes you'll go crazy for! This is a really great way to use up some leftover rotisserie chicken!


3 cups cooked, finely chopped chicken meat
1 1/2 cups seasoned dry bread crumbs
2 to 3 lightly beaten eggs
2 cups sautéed chopped onion
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground black pepper


In a large bowl combine the chicken, bread crumbs, 2 eggs and onion and mix well; if mixture is too dry to form patties, mix in another lightly beaten egg. Then add parsley, salt and pepper to taste, mix well and form into small patties.
Heat oil in a large skillet over medium heat and fry patties in oil until golden brown.
Recipes from allrecipes.

1 comment:

BirchBerry Farms said...

Just checkin in Darlin'!!! Had ja on my mind for the last month or so and hope all is well with you and yours---love ya Suzie!!!