Potato Croquettes

1987 Southern Living Annual Recipes

June, page 116

4 cups cooked mashed potatoes
2 eggs beaten
2 to 4 tbsp buttermilk
3 tbsp chopped fresh chives
1 tsp salt
1/4 tsp white pepper
1 1/2 cup crushed round buttery cracker crumbs (about 40 crackers)
1/4 cup butter, melted
1/2 tsp paprika
Chives (optional)


Combine first 6 ingredients; mix well.  Divide mixture into 8 portions, and shape into croquettes; roll in cracker crumbs.  Place on a lightly greased 15x10x1 inch jellyroll pan; cover and refrigerate up to 24 hours.
Combine butter and paprika; drizzle over croquettes. Bake at 375 degrees for 20 to 25 minutes or until golden.  Garnish croquettes with chives if desired. Yield 8 servings.


Note: Potato Croquettes may be frozen.  To bake, place frozen croquettes on a greased baking sheet.  Combine butter and paprika; driver over croquettes. Bake at 375 degrees for 35 minutes or until golden.

Chocolate Pancakes

1 cup of pancake mix (just add water kind)
3/4 cup water
1  1/2  tsp sugar
2 tbsp cocoa powder
1 tsp vanilla

Mix together and cook as you would normal pancakes. Serve with Chocolate Syrup.

"Boursin Cheese"

from Lady & Sons Too!, page 13

1 pound cream cheese, softened

8 ounces whipped butter at room temperature

1 teaspoon garlic salt

1/2 teaspoon dried oregano

1/4 teaspoon dried basil

1/4 teaspoon dried dill

1/4 teaspoon dried marjoram

1/4 teaspoon black pepper

1/4 teaspoon dried thyme

Place the cream cheese and butter in the bowl of a food processor.

With the machine running, add the seasonings, and process until smoothly blended.  Line a medium size crock or bowl with plastic wrap and fill wit with the cheese mixture.  Cover and refrigerate for up to 1 week.  Serve with buttery crackers.  This also makes a tasty spread for roast beef sandwiches.

(The picture shows only less than half of what the recipe makes.)