Guest guest Posted August 30, 2002 Report Share Posted August 30, 2002 * Exported from MasterCook * Vegetable Cutlets Recipe By :Recipe from " The Rains County Leader " Emory, Texas, March 28, 1913 Serving Size : 0 Preparation Time :0:00 Categories : New Import Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large potatoes butter salt and pepper milk 3 button onions -- finely chopped butter 12 baby carrots 4 small turnips salt and pepper minced parsley 1 egg -- beaten ground cracker crumbs Boil six large potatoes, mash them, add butter, seasoning, and enough hot milk to moisten. Chop fine three button onions, fry in butter to a light brown. Wash peel and scrape and boil separately twelve small carrots and four small turnips. Chop and add with the onions to the potato. Season, to taste, add a little minced parsley and cool. Mold into small cutlets, dip in beaten egg, then powdered cracker crumbs. Saute or fry to a golden brown. Source: " Jim Coleman http://www.whyy.org/91FM/chef/recipe190.html " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 821 Calories; 6g Fat (6.6% calories from fat); 26g Protein; 172g Carbohydrate; 23g Dietary Fiber; 187mg Cholesterol; 468mg Sodium. Exchanges: 9 Grain(Starch); 1 Lean Meat; 8 Vegetable; 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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