‘Strong’ Memories of Delicious Dinners

Recipe box

Several alumni at the Strong Hall reunion mentioned an all-time favorite food…and UT’s Dining Services unearthed the recipe for Sophie’s Cottage Cheese Croquettes!

Sophie’s Cottage Cheese Croquettes

3/4 cup cottage cheese
3/4 cup bread crumbs
3 TBSP chopped pecans
l/8 tsp paprika
l tsp chopped onions
l TBSP chopped green peppers
l/8 tsp salt
l egg, beaten
l/2 cup milk
Additional bread crumbs for coating
Sauce (recipe follows)

Combine cottage cheese, bread crumbs, chopped pecans, paprika, onion, green pepper, and salt. Shape mixture into two cone-shaped croquettes.

Combine beaten egg and milk. Roll croquettes in flour, and then in egg mixture. Roll in additional bread crumbs until well coated.

Fry in deep fryer at 325 degrees until golden brown (2-3 minutes). Do not overcook.

Note: Croquettes are best when fried in deep fat fryer. Do not use shallow fat in skillet because croquettes will absorb too much fat. An alternative might be baking them at 350-400 degrees until brown and warmed through.

Serve with sauce. Garnish with chopped parsley or cooked green peas. Makes 2 croquettes.

l TBSP all purpose flour
l TBSP margarine
3/4 cup milk
l tsp salt

Melt margarine. Add flour and cook and stir until well blended. Slowly stir in milk and salt. Cook until thickened.

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Elowin Harper June 10, 2009 - 12:22 am

Thank you so much for making this recipe available. I loved these and if they were on the menu, I would not miss that meal. Sophie was a home away from home and I loved every minute I spent there. Was lucky enough to spend two of my four years there. Too many great memories to even list, but it was the BEST dorm on campus, even if we did have a curfew and our parents were called if we missed it! Times have definitely changed but I would not trade it for a minute.

Linda Jennings Higgins June 10, 2009 - 8:32 am

When I attended UT in 1960, I found that the head of the Sophronia Cafeteria was Dr. Sarah McClanahan, who was the daughter of an “old” family from Jackson, Tennessee, where I was from. I worked at Sophie from Jan. to June in 1961 under the direction of Dr. McClanahan, who was a “tough” task master. At the end of that academic year, I told my mother that I needed to quit working at the cafeteria because I was so tired by the time I was through that I didn’t feel like studying. She bought my story. Ha! But it was partially true. I also wanted to have time to work on the Orange and White newspaper. As historian, now, of Madison County, I wonder if there are any stories, recipes, or records available on Dr. McClanahan. It would be great to have some of these available. Please contact me at ljhiggins@charter.net if anyone knows any information about her or her time at Sophronia Cafeteria. Thank you.

Pat Thompson Davis June 10, 2009 - 9:19 am

Hallelujah! I’ve been longing for these for over 40 years. I can’t wait to try the recipe. I hope mine turn out even half as good as Sophie’s were!

Polly Root Campbell June 10, 2009 - 11:46 am

Had not thought of these in years, but sure did enjoy when in school there. Will try my luck with them. Thanks so much.

Carolgene Page Leftwich June 10, 2009 - 5:53 pm

Wonderful! I don’t remember the croquettes, but will try them. Everything was good at Sophies! My favorite was the coffeecake. I’ve never had any to compare. Wish someone could come up with that recipe. (grad. 1967)

Laura Cain Meers June 16, 2009 - 1:02 pm

When my husband, Ben Meers, graduated in 1960 and we were moving to Maryland, I just did not think I could survive without the cottage cheese croquettes from Sophronia Strong cafeteria. Ben asked the folks there for the recipe and they gladly obliged. The recipe, however, was for 625 croquettes. We scaled it down and have made it many times. It is a family favorite.

Jackie Ross June 23, 2009 - 2:04 pm

I never got to try these while there (73). Could someone post a picture of how they are supposed to look when cooked? Thank you.

Reich werden January 25, 2012 - 4:25 pm

Combine cottage cheese, bread crumbs, chopped pecans, paprika, onion, green pepper, and salt

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