• Best Leftover Turkey - 05

    From Dave Drum@1:18/200 to All on Thu Dec 26 16:27:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Crispy Mashed Potato & Stuffing Patties
    Categories: Poultry, Potatoes, Vegetables, Breads
    Yield: 12 servings

    2 lg Eggs; lightly beaten
    2 tb Fine chopped onion
    1/4 ts Pepper
    2 c Leftover mashed potatoes
    2 c Leftover chopped cooked
    - turkey
    2 c Leftover stuffing
    2 tb Butter
    2 tb Canola oil
    Unsweetened applesauce; opt

    In a large bowl, whisk eggs, onion and pepper. Stir in
    potatoes, turkey and stuffing.

    In a large skillet, heat butter and oil over medium-high
    heat. Working in batches, drop potato mixture by 1/2
    cupfuls into skillet; press to flatten slightly. Fry on
    each side until golden brown and heated through, 4-5
    minutes. Drain patties on paper towels. If desired,
    serve with applesauce.

    Kellie Ferea, Casa Grande, Arizona

    Makes: 12 patties

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:2320/105 to All on Sat Jul 12 14:50:00 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: French Fried Sweet Potatoes
    Categories: Five, Vegetables, Snacks
    Yield: 4 Servings

    3 md Sweet potatoes
    1 c Crushed corn flakes
    1 lg Egg
    1 tb Water

    Parboil sweet potatoes for about 10 minutes. Drain, peel
    and cut into 1/4" - 3/8" batons. Mix egg with water and
    beat throughly.

    Separate crushed corn flakes in separate bowls, making
    two 1/2 cups each. Flour may be substituted for one of
    the bowls of flakes. Dip the cut potatoes in the flour
    or crushed flakes, then in the egg mixture and then
    again in the other bowl of crushed flakes.

    Deep fry in oil (375oF/190oC) until browned. Drain on
    absorbent paper and sprinkle with salt.

    A mixture of cinnamon and sugar could also be used for
    a sweet taste.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

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