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.)

Buttermilk Biscuits

from: The All-Purpose Cookbook, Joy of Cooking, May 1982, page 634

Preheat oven to 450°

Sift together into a mixing bowl:

1 ¾ cups sifted all purpose flour

½ tsp salt

2 tsp baking powder

1 tsp sugar

½ tsp baking soda

Cut in:

¼ cup lard or 5 tbsp butter

Add and lightly mix:

¾ cup buttermilk

Turn the dough onto a floured board.  Knead it gently for ½ minute.  Pat the dough to thickness of ¼ inch.  Cut with a biscuit cutter. Bake 10 to 12 minutes.


Uneaten biscuits are great to crumble and freeze to use at a late time.

Fried Chicken

Wash, dry, soak in buttermilk for 4 hours.

Flour Mixture: flour, kosher salt, pepper, paprika (enough to coat all the chicken pieces and enough to make gravy with when the chicken is done.)

To a cast iron skillet (the best) or other skillet add veggie oil 1/2 way and heat  to 325°.

Remove chicken from buttermilk and dredge in flour mixture.

Gently add chicken to the hot oil. Cook for 9-12 minutes until dark golden brown then turn chicken over.

Cover and cook for an additional 10 minutes until the chicken is cooked to 165°.

Transfer chicken to cookie rack above a brown paper bag to drain.

Serve hot, room temp or cold. 

Quiche Aux Oignons (Onion Quiche)

from Mastering the Art of French Cooking, Volume 1, page 151

2 lbs minced onions (about 7 cups)
3 tbsp butter
3 tbsp oil
1 1/2 tbsp flour
2 eggs or 3 yolks
2/3 cup whipping cream
1 tsp salt
1/8 tsp pepper
Pinch of nutmeg
2 oz (1/2 cup) grated Swiss cheese
A 9 inch partially cooked pastry shell
1 tbsp butter cut into pea sized dots

Cook the onions in a heavy skillet with the oil and butter over very low heat, stirring occasionally until they are extremely tender and h a golden yellow.  This will take about an hour.

Sprinkle with the flour and mix well, cook slowly for 2 or 3 minutes. Allow to cool slightly.

Beat the eggs or egg yolks in a mixing bowl with the cream and seasonings until blended.  Gradually mix in the onions and half of the cheese.  Check seasoning.  Pour into tart shell.  Spread on the rest of the cheese and distribute the butter over it.  Bake in upper third of preheated oven for 25 to 30 minutes until quiche has puffed and golden brown.

No Crust Egg Custard Pie

3 tbsp plain flour
3 eggs
1 cup sugar
2 tbsp butter
1 tall can evaporated milk
1 tsp vanilla (or almond) extract


Mix in a blender for 18 seconds.  
Pour into a greased 9 inch pie plate.
Bake at 325 degrees for 35 to 40 minutes.