Title: Parsnip Cakes with Crispy Bacon
Categories: Tamwt02
Yield: 4 servings

1/2 lb Bacon slab; cut into 1/4"
-cubes
1 lb Parsnips; peeled and chopped
2 tb Unsalted butter; (to 4 tbs)
Salt; to taste
Freshly-ground black pepper;
-to taste
Flour; for coating
1 Egg; beaten
Fresh bread crumbs; for
-coating
1 tb Olive oil

Fry bacon until crisp, drain on paper towels, and reserve. Place the
parsnips in a saucepan of salted boiling water, and cook until soft. Drain
parsnips, mash with 2 tablespoons of butter and season with salt and
pepper. Add diced bacon. Wet your hands and shape the mixture into 6 cakes.
Dip each cake into the flour, then the egg, then the bread crumbs to coat.
Heat the oil and remaining 2 tablespoons butter (or reserved bacon fat) in
a large skillet. Fry the cakes until golden, 2 to 3 minutes per side. Serve
cakes immediately, sprinkled with crispy bacon. This recipe yields 4 to 6
servings.

Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1A29 broadcast 10-01-1997)
Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

10-22-1997

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.