Recipe(tried): The Sunday Funny & Vegetable Fritters

Hi, Pals-O-Mine,

Q. How does an elephant climb an oak tree?

A. He sits on an acorn and waits.

Q. What's red and white on the outside and gray on the inside?

A. Campbell's Cream of Elephant Soup

I'm on a major veggie craving right now. I've got six nice fresh parsnips and
I'm gonna make fritters. If you curl your lip at the word "parsnip," you could
do these with any dense veggie, such as carrots or beets

Vegetable Fritters

Adapted from The American Woman's Cookbook, by Ruth Berolzheimer (1944)

3 fresh parsnips
2 eggs
1 Tbl. shortening
1 cup milk
1 tsp. salt
3 Tbl. flour
generous pinch of fresh basilPeel the parsnips and boil until tender. Mash or put through a whir in the food
processor. Pick out any woody/fibrous bits. In a mixing bowl, beat the eggs
until light. Stir in the mashed parsnips and mix very well. Add shortening,
milk, salt, flour and basil. Brown over low heat in a little olive oil.
Transfer to a 350-degree oven and heat through.

I serve these over basmati rice with a cheese sauce.

****

My DH, The Frugal Swede, has never been real sure about this College Girl Wife
Stuff. The more I cloister myself up to study, the gnarlier he gets. It's like
the little kid who sees his mommy is worried, so he goes and breaks up the good
china to distract her. I'm writing two case studies and a research paper this
weekend and he's pulling out all the stops. Ah, living happily ever after takes
a lot of work, eh?