| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Eggs, Vegetables |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Margarine |
| 1/4 |
c |
All-purpose flour |
| 1 |
c |
Non-dairy creamer |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
c |
Leftover minced cooked chicken |
| 1 |
|
Egg; beaten |
| 1 |
tb |
Non-dairy creamer |
| 1/3 |
c |
All-purpose flour |
| 1 |
c |
Soft bread crumbs |
|
|
Vegetable oil |
|
6 |
servings. |
INSTRUCTIONS
> From: srasheed@juno.com (Sam M Rasheed)
Melt margarine in a heavy saucepan over low heat; add 1/4 cup flour,
stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 1
cup creamer; cook over medium heat, stirring constantly, until thickened
and bubbly. Stir in salt and pepper. Remove from heat; stir in chicken.
Covered and chill about 1 hour. Shape chicken mixture into 6 balls or logs.
Combine egg and 1 tbsp creamer; mix well, and set aside. Dredge croquettes
in 1/3 cup flour; then dip into egg and milk mixture, and coat each
croquette with bread crumbs. Fry croquettes in deep hot oil 370 degrees for
3-5 minutes or until golden brown. Drain croquettes on paper towels. Yield
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Nov
25, 1998, converted by MM_Buster v2.0l.
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