½ teaspoon pepper
small amount of milk
1 cup TOWN HOUSE CRACKER crumbs
If potatoes are left over, warm slightly to assure easier and more thorough mixing. Add egg, flour, onion and seasoning; beat well. Add just enough milk to blend, but do not allow too much moisture as mixture must be rolled in palm of hands to make 18 tiny balls. When balls are formed, roll in TOWN HOUSE CRACKER crumbs, being sure they are well covered. Fry in deep fat until golden brown. Serve immediately, as they are not at their best unless hot.
NEW ORLEANS SWEETS
(Yield: 6 Servings)
3 large size sweet potatoes
4 tablespoons butter
¾ cup GRAHAM CRACKER crumbs
½ cup chopped pecans
½ teaspoon ginger