Recipe of the Week — Potato Cakes

Wednesday, March 16, 2011

— 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