Wednesday, March 16, 2011
GARFIELD — Potato Cakes
From the kitchen of Sandra Wright, Garfield
2 c. mashed potatoes
2 eggs, beaten
1/4 c. flour
Salt and pepper to taste
Shortening, for frying
Mix all ingredients, except shortening, together.
Mixture should hold form, if not, add a little more flour. Heat shortening while making mixture into small cakes. Fry until golden brown on both sides.
Baked Cabbage From the kitchen of Angie Pratt, Pea Ridge
1 medium head green cabbage
1/2 lb. Velveeta cheese
10-15 saltine crackers, crumbled
2/3-1 c. milk
Chop and boil cabbage until tender; drain. Put 1/2 of the cabbage into 3- or 4-quart baking dish. Slice 1/2 of the cheese onto the cabbage. Crumble crackers on top of cheese.
Add milk and the remaining cabbage. Top with remaining sliced cheese.
Bake at 350° for 45 minutes. Let set for 5-10 minutes. Serve.
Subscribers - The Times would like to share your recipes. Recipes may be dropped off at our office at 981 N. Curtis Ave., faxed to 451-9456, mailed to P.O. Box 25, Pea Ridge, AR, 72751 or e-mailed to [email protected].
Opinion, Pages 4 on 03/16/2011