Subj : Today in History - 1969
To   : All
From : Dave Drum
Date : Wed Jun 22 2022 07:13:11

CLEVELAND'S POLLUTED RIVER CATCHES FIRE AND SPURS CHANGE: A reporter 
witnesses an oil slick burning near a steel mill on Cleveland, Ohio's 
Cuyahoga River and the resulting feature in Time magazine, despite 
using images from a previous fire on the river, will be instrumental 
in furthering the growing environmental movement in the US. 

I was living in Cleveland at that time and was a witness ro the fire
department putting out the river. - UDD

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grover Cleveland Parsnip Fritter
 Categories: Five, Vegetables, Herbs
      Yield: 14 servings

     16 oz Parsnips; peeled, trimmed
           - in 2" lengths, thick
           - rounds halved lengthwise
           Salt
      2 ts A-P flour
      1 lh Egg; beaten
      2 pn Fresh grated nutmeg
      2 tb Lard, turkey fat or unsalted butter
           - more as needed

  Place the parsnips in a medium saucepan with salted
  water to cover, bring to a boil and cook until the
  parsnips are tender, about 8 minutes. Drain in a
  colander.

  Transfer the parsnips to a large mixing bowl. Use a fork
  or potato masher to press the parsnips into a coarse
  mash, discarding any sections that are tough and woody.
  The yield is about 2 cups.

  Stir in the flour, egg, salt to taste and the nutmeg, if
  using, and stir to combine well.

  Line a large plate with several layers of paper towels.

  Heat the lard, turkey fat or butter in a large skillet
  over medium-high heat. When the oil is hot, add the
  parsnip mixture 1 spoonful at a time, pressing down on
  it to form a round patty about 2 inches in diameter.
  Work in batches so as not to crowd the skillet. Cook
  until the patties are golden brown, about 2 minutes,
  then turn them over and cook until golden brown on the
  second side, about 2 minutes.

  Transfer the cooked fritters to the paper towels to
  drain. Repeat to fry all of the batter, adding fat as
  needed. Serve the fritters warm.

  Yield: Makes two-inch fritters

  Adapted from "The White House Cookbook," 1887.

  RECIPE FROM: https://www.washingtonpost.com

  Uncle Dirty Dave's Archives

MMMMM

.... Deep-fry something enough, it's likely to get tasty.
 

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