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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