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INGREDIENTS

1 Egg ; beaten
1 tb olive oil
Salt ; to taste
Flour; for coating
2 tb Unsalted butter; (to 4 tbs)
Black Pepper ; freshly ground
1 lb Parsnips; peeled and chopped
Fresh bread crumbs; for
1/2 lb Bacon slab; cut into 1/4"

Servings

INSTRUCTIONS

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

NOTES

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Parsnip Cakes with Crispy Bacon

1 Egg beaten
1 tb olive oil
 Salt to taste
 Flour; for coating
2 tb Unsalted butter; (to 4 tbs)
 Black Pepper freshly ground
1 lb Parsnips; peeled and chopped
 Fresh bread crumbs; for
1/2 lb Bacon slab; cut into 1/4"

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

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Nutrition

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Serving Size: 1 Serving (184g)
Recipe Makes: 4 servings

Calories: 26
Calories from Fat: 19 (73%)

Amt Per Serving		% DV

	Total Fat 2.1g	3 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.3g
Cholesterol 52.9mg		16 %
Sodium 17.6mg		1 %
Potassium 18.3mg		0 %
Total Carbohydrate 0.2g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.1g
Protein 1.6g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 26

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