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Archives Thanksgiving: Peppers and Zesty Cheese Croquettes

Number 34

Wednesday, November 23, 2011 - 03:55 PM

Frances Foley Gannon (Still image from a 1954 WNYC film, NYC Municipal Archives Collection)

The second installment of the Archives' celebration of Thanksgiving continues today with a 1952 show focusing on cayenne peppers, featuring Mrs. Gannon, WNYC's Mistress of Markets. Tune in to learn all about incorporating this "pepper-upper" into your diets -- and be sure to catch her recipe for cheese croquettes!

Courtesy of the American Spice Trade Association comes a collection of helpful hints for incorporating this interesting, red-colored spice into all kinds of meals to "transform bland foods into distinctive servings" with just the slightest amount. The addition of cayenne, paprika, and red pepper can enhance a variety of foods, from white sauce to fish dishes "will provoke many questions as to the 'how' of its goodness."

Because cayenne is especially good with cheese, its addition in a simple recipe for cheese croquettes is only natural.

 

Zesty Cheese Croquettes

by Mrs. Gannon

 

1 cup dried breadcrumbs, mixed with a speck of water

2 cups grated cheese

1 well-beaten egg

2/3 cups milk

1/2 teaspoon prepared mustard

1/8 teaspoon black pepper

1/2 teaspoon salt

1 pinch cayenne, for extra-zesty flavor

 

Mix everything together and shape in to croquettes. Chill, then fry in deep fat, drain and serve.

 

But don't stop there! Cottage cheese or cream cheese, flavored with cayenne, can be used as a canape spread (use 1/8 teaspoon of pepper for a quarter-pound of cheese).

 

Audio courtesy of the NYC Municipal Archives WNYC Collection.

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