"New or not, the dinner does sound good. There is Bob, now, and I'm so glad, for I confess that my appetite is even larger than usual!" The menu that night was as follows: Creole Lamb Potato and Green Corn Croquettes Rhubarb Sauce Bread
Butter Head Lettuce Lemon Pie
French Dressing Cheese
BETTINA'S RECIPES (All measurements are level) Creole Lamb (Three portions) 1 T-butter 1 T-chopped green pepper ½ T-onion, chopped 1 T-flour ¼ C-meat stock or water ¼ C-tomato pulp ½ t-lemon juice ½ t-salt 1/ t-horseradish 3 ½ C-cold cooked lamb, cut in cubes 3 pieces of toast Melt the butter, add pepper and onion. Cook two minutes and add flour, stock, pulp, lemon juice, salt and horseradish. Boil two minutes, stirring constantly. Add the lamb. Heat thoroughly, and serve on toast strips. Potato and Green Corn Croquettes (Three portions) 1 C-hot mashed potatoes 1 C-green corn pulp, cooked with 1 T-butter ½ t-salt ½ t-pepper 1 egg yolk Mix all ingredients together thoroughly. Shape into cylindrical form, roll in bread crumbs, dip in beaten egg, roll again in crumbs. Deep fry. The egg yolks for croquettes may have a tablespoon of water added for each yolk. The whites as well as the yolks may be used for covering the croquettes. To get the corn pulp, cut the kernels lengthwise of the rows, and press out the pulp with the back of the knife. This recipe is good for left-over corn.
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