July 14, 2017
For this week’s #FoodFriday, we have some delicious zucchini shoestrings and a tasty watercress soup provided by the Paulist Women’s Club* at the St. Paul the Apostle Catholic Community in Los Angeles from “The Cookbook According to St. Paul’s!”
2 lbs. zucchini
½ cup milk
2 eggs, beaten
2 tbsp. parmesan cheese, grated
2 tbsp. sherry
Garlic salt, to taste
Salt & pepper, to taste
1 cup bread crumbs
1 cup (or more) oil for deep frying
Cut zucchini into three to four inch strips (finger length in thickness with shoestring appearance). Dip into batter made by combining milk, eggs, cheese, sherry, garlic salt, salt, and pepper. Then dip into bread crumbs. Fry in hot oil in skillet (as in deep frying) until golden, two to five minutes. Drain on paper towels.
Suggestion: Fry these up in electric skillet while having a drink with friends. Recipe makes a bunch, but they disappear quickly!
4 russet potatoes, peeled
2 stalks of celery
1 large onion, skinned
¼ lb. butter, frozen
Salt & pepper to taste
1 bunch watercress
1 cup light cream, scalded
Cut potatoes, onion, and celery into large chunks. Rinse and put in heavy pan. Add salt and pepper. Barely cover with cold water and bring to boil. Reduce heat. Put frozen butter on top of mixture. Cover and cook slowly over low heat until the vegetables are soft.
Wash watercress and remove six pretty leaves and set aside. Off the fire. Add the watercress, including stalks, to the cooked vegetable mixture. Put through a vegetable strainer or food processor. Add scalded light cream and adjust seasoning if necessary.
Before serving, reheat, but do not boil. Decorate each bowl of soup with reserved watercress leaf. Serves four to six people.
*Now known as “Parents Working for Children.”
Want to find more recipes from “The Cookbook According to St. Paul’s?” Check out our last #FoodFriday Post.