| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Eggs | Seafood | 6 | Servings | |
INGREDIENTS
| 1 | cn | (15.5-oz) salmon; drained |
| 1 | cn | (10.75-oz) cream of mushroom soup |
| 3 | tb | Heaping horseradish; divided (up to) |
| 1/2 | c | Milk |
| 1/4 | lb | Crackers; crumbled |
| 2 | Eggs | |
| 2 | tb | Water |
| Oil for frying |
INSTRUCTIONS
Combine salmon, 1/3 can soup and 2 tablespoons horseradish. Chill. Beat eggs and water. Roll 1 tablespoon salmon in crumbs; dip in eggs; then again in crumbs. Heat oil in skillet and fry croquettes until brown. Drain on paper towel. Combine rest of soup, 1 tablespoon horseradish and milk; heat to make sauce for croquettes. Make crumbs by putting crackers in plastic bag and rolling with rolling pin. MRS N.R. HOSEY (JUDY) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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