HARVEST CROQUETTES

Ingredients

Filling

2#            Monarch                     5 way mixed vegetables (thawed)

4#            Monarch                     Garden blend vegetables (thawed, chopped to ½ inch)

1#            CVF                           diced onions

1oz           CVF                           fresh parsley, chopped

1T            Monarch                     six pepper blend

1T                                                salt

64oz        Glenview Farms          milk, warm

10oz        Hilltop Hearth             flour

6oz          Glenview Farms          butter

4oz          Monarch                      vegetable oil  

1tsp         CVF                             fresh thyme, chopped

Sauce

2qt            Roseli                         Alfredo sauce

4oz            Roseli                         sun dried tomato pesto

Method: sweat the onions in the oil and butter until tender. Add the flour and make a roux cook out for 5-10 minutes do not brown the roux. Add the milk, mix until thick. Squeeze vegetables to remove as much water as possible, add into pot, at the same time add the six pepper, thyme, salt and parsley mix well and cook for 5-10 minutes. Remove from heat and place in 2” hotel pan to cool. After mixture is completely cool, form into 4oz puck shaped patties one inch thick. Run through standard breading procedure (flour, egg wash, bread crumbs) then refrigerate for 30 minutes. Deep fry until golden brown. Serve 2 on a plate with 3 oz of sauce.

Sauce: heat the Alfredo sauce, add the pesto mix well and serve.

 

Yield: 20 servings

Great none seafood lent item.

Recipe by: Michael Nugent

crab cake

 Crab Cake

2#                lump crab meat

8slices         white bread, crust removed and dices

3oz               cream or ½& ½

1tsp              Worcestershire sauce

1tsp              lemon pepper

1T                dry mustard

Method: Mix the cream and diced bread together to make a paste

Add remaining ingredients mix well and chill for 1 hour

Form into patties coat with flour and brown in oil or butter

Place on a sheet tray and bake at 350 degrees for 15 minutes

Patty size 3oz for entrée and 1oz for appetizer