Rice-Cheese-Popcorn Croquettes

Ingredients

• 1 cup rice
• 2 cups boiling salted water
• 1 1/2 cups grated sharp cheese
• salt and pepper
• 1 beaten egg
• 2 eggs
• ground popped corn

Steps

1. Cook the rice in the boiling water, then rinse with cold water.
2. Mix in the cheese and 1 beaten egg, season with salt and pepper and shape into balls.
3. Beat the other 2 eggs. Roll each ball in ground popcorn, then in egg, then in popcorn again.
4. Fry until golden brown, drain and serve.

Notes

The booklet calls these “a delicious meat substitute, easy on the budget.”

From the booklet “Ed May’s Contest-Winning Popcorn Recipes” (Earl May Seed & Nursery Co., Shenandoah, Iowa, dated 9/82), which printed 27 recipes picked from more than 1,100 sent in by Midwest homemakers. The steps are in our own words; both sides of the booklet are shown below.

Photo: stock photo found online.

Rosie Lee’s original recipe cards

Tap the card to see it full size.