Pennsylvania Mennonite Turkey Croquettes (1981)

• 1-1/2 cups diced cooked turkey
• 1/4 cup finely chopped celery
• 1/4 tspn celery salt
• 1 tspn lemon juice
• 1 tspn finely chopped parsley
• 1/2 cup thick white sauce (see below)
• 1/2 tspn salt
• 2 cups crumbs (1/2 bread, 1/2 saltine grackers)
• 2 eggs, beaten
• Fresh parsley for garnish

In a large mixing bowl, combine the turkey, celery, celery salt, salt, lemon juice, parsley, white sauce, and salt.  

Form into cone-shaped croquettes. Roll in crumbs, then dip in beaten eggs, and roll in crumbs again. Chill at least 30 minutes until firm. 

Fry in deep fat at 375 degrees (preheated) until golden brown. Keep warm in preheated 300-degrees oven until ready to serve. Serve very hot with turkey gravy. Garnish with fresh parsley.

White Sauce (medium thickness)

• 2 tbspns shortening or butter
• 2 tbspns flour
• 1 cup milk
• 1/4 tspn salt
• Dash freshly ground pepper

In a 1-quart saucepan, heat the shortening or butter. Gradually add flour, stirring with a whisk until it becomes a smooth paste. Gradually add the milk, stirring constantly, until thickened. Add salt and pepper, and reduce heat to very low. Stir for at least a minute before adding to prepared dish.

More "Lost" Mennonite Recipes

Mennonite Corn Pie with Bacon (1950)

Mennonite Cabbage with Bacon and Potatoes (1950)

(Origin - "Betty Groff's Country Goodness Cookbook" by Betty Groff. Published in 1981. "Deep in the heart of the rolling hills of Pennsylvania lies a restaurant that James Beard has called 'one of the steadfast outposts of true Americana.' Throughout the year, Groff's Farm Restaurant serves the finest in country cooking... all prepared to perfection in the best Mennonite tradition.")

Farmer's Dandelion Fritters (1981)

• 1-1/2 cups all-purpose flour
• 2 tspns baking powder
• 1 tspn salt
• 2 tbspns granulated sugar
• 2 eggs
• 2/3 cup milk, at room temperature
• Dandelion flowers, without stems
• Oil for frying
• Confectioner's sugar for topping

Mix the dry ingredients. Gradually mix in the eggs and stir in the milk to make a smooth, lump-free batter. Refrigerate, covered, for 20 minutes before using. 

Pour oil into heavy skillet until it is 2 inches deep. Heat to 375 degrees.

Dip the dandelion flowers into the fritter batter and drop into the oil. Fry on both sides until golden brown. Remove and drain on paper towels before serving. Sprinkle with confectioner's sugar.

("Abe's mother always used this batter to fry dandelion flowers in the spring. Be sure to find dandelions which have not been sprayed, and snap off the flowers. Squash blossoms can also be used.)

More "Lost" Dandelion Recipes

Hot Dandelion Dressing with Bacon (1946)

Wilted Dandelions and Wild Onions (1830)

(Origin - "Betty Groff's Country Goodness Cookbook" by Betty Groff. Published in 1981. "Deep in the heart of the rolling hills of Pennsylvania lies a restaurant that James Beard has called 'one of the steadfast outposts of true Americana.' Throughout the year, Groff's Farm Restaurant serves the finest in country cooking... all prepared to perfection in the best Mennonite tradition.")

White House Peach Fritters (1887)

"Make a batter in the proportion of:

• One cup sweet milk
• Two cup flour
• One heaping teaspoonful of baking-powder
• Two eggs beaten separately
• One tablespoonful of sugar
• One saltspoon of salt.

"Heat the milk a little more than milk-warm.  Add it slowly to the beaten yolks and sugar. The add flour and whites of the eggs.  

"Stir all together, and throw in thin slices of good peaches, dipping the batter over them. 

"Drop into boiling hot lard in large spoonfuls with pieces of peach in each, and fry to a light brown.  Serve with maple syrup, or a nice syrup made with clarified sugar.

"Bananas, apples, sliced oranges, and other fruits can be used in the same batter."

(Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)

More "Lost" Recipes of Fried Delicacies

Beer-Batter Vegetables (1982)

Swiss Cheese Fritters (1967)

Apple Butter Pumpkin Fritters (1946)

Fried Pork Balls (1935)

Swiss Cheese Fritters (1967)

• 1 1/2 cups grated Swiss cheese
• 2 eggs
• 3 tbspns butter
• 2 1/2 cups flour
• 1 1/2 cups water
• Shortening
• Salt and pepper

1. Bring water and butter to boil in pot.
2. Slowly add flour and stir with wooden spoon to form smooth batter.
3. Add cheese, Mix well.
4. Chill in refrigerator.
5. After 1 hour, remove from refrigerator. Add eggs, mixing well.
6. Add a little salt and pepper, to taste.
7. Melt shortening in frying pan.
8. Drop spoonfuls of mixture into hot shortening. Fry for about 5 minutes.
9. Drain and serve immediately.  Serves 4 to 6.

(Origin - "The Mother Daughter  Cookbook" by Ruth and Pamela Gilbert, 1967)

More "Lost" Fritter Recipes

Apple Butter Pumpkin Fritters (1946)

Banana Fritters with Lemon (1946)

Avocado Fritters (1933)