Today's Blue Plate Specials

Codfish Balls
Creamed Carrots
Fried Apples & Onions

Soak salt cod in water in the refrigerator for 48 hours, changing the water every 8 hours. (We used two 12 ounce packages). Cover the salt cod with fresh water and simmer 15 minutes. Drain well and cool.
Peel and cook 2 pounds of potatoes until they are soft enough to mash. Mash and let cool. (Do not add any butter or milk).
When cod and potatoes are cool, stir in 2 eggs and ½ tsp pepper. Shape into balls of about 1 rounded tsp each (I used my Pampered Chef cookie scoop). Fry in hot oil until browned on all sides. This made about 3 dozen balls.

Carrots: Peel and thinly slice 3 pounds of carrots. Simmer in 1 cup chicken stock or broth until tender. In a small bowl, blend ¼ cup heavy (or sour) cream, 2 Tblsp melted butter and 2 Tblsp flour into a thin paste. Stir paste into partially drained carrots and serve hot.

Fried Apples & Onions: Peel and slice 3 Granny Smith apples. Coarsely slice one large onion. Fry together in a heavy skillet in bacon fat until all is soft. Sprinkle 2 Tblsp brown sugar over all. Cover and simmer a few more minutes. Serve hot.