Cook’s Question (Continued from Pag* BA) ANSWER—Fran Westfall, New Oxford, sent in this recipe for Shirley Schwoerer. Cheese Nuggets 1 pound mozzarella, Monterey Jack or Cheddar cheese lineups fine dry bread crumbs ’/« cup flour 3 eggs, well beaten Vegetable oil cut cheese into 1-inch cubes. In bowl, combine bread crumbs and flour. Dip cheese into beaten eggs, then into bread crumb mixture; let stand a few minutes. Dip coated cheese into egg, then into bread crumb mixture again. Chill 10 minutes to set. Fill large fry pan about one-third full of veget able oil. Heat to 375 degrees. Fry cheese quickly until golden brown, around 2 to 3 minutes; drain. Serve with one of the sauces below. Dipping sauce: In small saucepan, combine 1 cup water, 6-ounce can tomato paste, 1 teaspoon instant minced onion, 'A teaspoon salt, 'A teaspoon garlic powder, and 1 teaspoon sugar. Simmer 10 minutes. 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ANSWER—VioIet Cassner, Newburg, wanted a recipe for meat balls made with left over mashed potatoes. Thanks to Anna Martin, Denver, for sending a recipe. Sweddlsh Meatballs egg tablespoons chopped onion cup mashed potatoes tablespoons fine bread crumbs pound extra lean ground beef cup whipping cream, unwhipped teaspoon salt Break the egg into a large mixing bowl, and beat lightly with a fork. Add all the other ingredients. Mix well. Shape into meatballs in the bottom of a flat pan. Bake at 400 degrees for 20 minutes or until browned. Remove meatballs with spatula onto serving platter and decorate with parsley. Combine 1 can cream of mushroom soup and 1 cup sour cream. Heat over medium low heat until hot. Makes great gravy for your meatballs. Fran Westfall, New Oxford, sent in a recipe that she thought might be similar to what Violet wants. Instead of frying the potatoes, you could simmer them in tomato sauce. Dutch Potato Croquettes 114 cups cold mashed potatoes 1 tablespoon butter 1 teaspoon minced parsley 2 tablespoons cream Com meal Vi teaspoon salt 14 teaspoon minced onion Dash pepper 1 egg Mix up a paste with the potatoes and butter, add the pars ley, salt, pepper, cream, onion, and egg. Mold into croquettes, dip into the egg white, roll in corn meal. Fry in deep fat. 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