In this issue:

Tuesday's Vegetarian Recipe: *Potato Croquettes*
Requests & Replies from Subscribers:   Pickled Beets

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* Exported from MasterCook *

Potato Croquettes

Recipe By : Real Food for Real People
Serving Size : 6      Preparation Time :0:00
Categories : Potatoes                      Side Dish
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium Baking Potatoes -- peeled and cubed
1/2 cup Shredded Cheddar Cheese
1/4 cup Cream Cheese
1 tablespoon Chopped Fresh Chives
1 tablespoon Butter
1 1/2 teaspoons Dijon Mustard
1/4 teaspoon Hot Sauce
1/8 teaspoon Salt
1 Egg White -- lightly beaten
1 3/4 cups Corn Flakes -- coarsely chopped
Vegetable Cooking Spray

Cook potatoes in boiling water for 20 minutes, or until tender; drain. Transfer
to bowl. Beat potatoes at medium speed until smooth. Add cheese, and next 6
ingredients. Beat well. Divide mixture into 12 equal portions and shape into
balls. Dip in egg white and roll in cereal. Place on a baking sheet coated with
nonstick spray. Bake at 400 degrees F for 10-15 minutes or until crisp and
golden.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 238 Calories; 6g Fat (22.5% calories from
fat); 8g Protein; 39g Carbohydrate; 2g Dietary Fiber; 19mg Cholesterol; 426mg
Sodium.

Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat; 0 Other
Carbohydrates.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

 
In 1995 I bought a cookbook called Don't Eat Your Heart Out by Joseph Piscatella.
It had a recipe for wonderful Wheat Germ Muffins. Needless to say I have lost
the book and the recipe. If anyone has this recipe I would appreciate it very
much. It is low fat and heart healthy. Thanks.

Marti
  

 
My kids LOVE the Chinese Meatballs at our favorite Chinese buffet. Any idea how
to make them? They look like they might be pork or something. It doesn't really
look like hamburger and they are in a clear brown sauce. Also, if you have a
recipe for Sweet and Sour Chicken, I'd be interested in that too! Thanks in
advance!

Myra
     

I am looking for a pasta recipe that has chicken and pepper jack cheese, or
something of that nature that makes it spicy. A Cajun aspect to it. Help!

Darla
     

~ Subscriber Responses ~
 

I have had several restaurants over the years and have always had pickled beets
on my salad bar. I have always had raves about them.

Pickled Beets

4 15oz( approximate) cans of beets
1/4 C. vinegar
1/8 C. sugar
2 T. pickling spices

Dump beets and juice into a large container that can be sealed up. I always put
mine in a gallon jar but had an abundance of them from the restaurant. Add vinegar,
white or reg. doesn't matter, and sugar. Add pickling spices to mixture. I prefer to
put mine in a little piece of cheese cloth and tie it. Then it can be taken out and
thrown away. Let this set in the frig. a least 24 hours. If you don't have cheese cloth
you can put the spices in a coffee filter and tie it with a piece of twine or thread.
Pickling spices are in the spice section (duh) and is a combination of cinnamon,
allspice, mustard seed, bay leaf, cloves pepper etc.

Dtt333@aol.com
 

This is a recipe I used for beets from my garden. But it calls for cooked beets,
so I don't see why it could not be used for canned beets. I have used this
recipe and it is delicious. A gardener friend of mine gave it to me.

PICKLED BEETS

1 pound cooked beets
1 cup sugar
3/4 cup vinegar
1 tablespoon whole mixed pickling spice (we used Schilling)
1/2 cup water or beet juice

Bring sugar, vinegar, spice and water to a boil, stirring constantly. Pour over
beets, cool, and refrigerate overnight.

Marge Martin                          marjmartin@earthlink.net
 

Hi Kaylin,

Lauralei asked for a recipe for Pickled Beets. This is my mom's recipe.

Pickled Beets

l can (15 oz.) beets
3/4 C. beet juice
1/3 C. cider vinegar
3/4 C. sugar
6 cloves

Drain the juice from the beets and put the beet juice in a one quart glass jar.
Add the vinegar and sugar to the jar. Microwave on high for one minute. If the
sugar isn't dissolved, microwave for 30 seconds more. Add the cloves and beets
to the jar. Allow to cool. Put a lid on the jar and refrigerate for one or two
days.

Carol from Illinois                  lkacja59@msn.com
 

Re: Harvard (sweet/sour) Beets:

We usually eat our beets drained, with butter, salt and pepper. Occasionally my
90-year old mother will drain the can of beets (unless they are small dice) and
add cider vinegar and sugar to the pan, then thicken it with a little cornstarch
and water. Later she adds butter and a little salt and pepper. Of course there is
no recipe!

Here is the Harvard Beet recipe from the "Joy of Cooking."

3 cups canned or freshly cooked beets

Stir in a double boiler till smooth:
1/2 c. sugar
1 T. cornstarch
1/2 t. salt
2 whole cloves
1/2 c. mild cider vinegar.

Cook and stir these ingredients until they are clear. Add the beets and place
them over hot water for about 30 minutes. Just before serving, heat but do not
boil the beets and add 2 T. butter.

A little fancier than my Mom's. I think the clue would be the equal parts vinegar
and sugar. If you did it the simple way like my Mom does, I would start with a
couple of teaspoons of each, and keep tasting until you found the sweet/sour
balance you like, then mix a T. of cornstarch with a little water and thicken the
canned beets. The next time you make them you'll know exactly what to do.

Like any other veggie, fresh beets are just so incredible compared to canned. But
I must say that other than maybe corn, canned beets are more true to the fresh
form than green beans or any other canned vegetable!

Leann in Kansas               ksleann@wtciweb.com  
 

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