INGREDIENTS

INSTRUCTIONS

Make croquetas: Melt the butter in a heavy-bottomed saucepan and  saute
the onion over high heat until translucent, 3-4 minutes, Set  aside.
Process the milk adn flour in a blender until smooth. Pour  into the
sauteed onions and add the salt, pepper and nutmeg. Simmer  over low
heat, stirring constntly, until mixture reaches the  consistancy of
pancake batter. Remove the saucepan from the heat, add  the sherry and
ham mix well. Pour into a shallow pan, and refrigerate  2 hours. Then,
using about 2 tablespoons of the mixture for each  croqueta, form into
flat-bottomed-pear shapes. (20) Place the flour,  beaten eggs, and
cracker meal in separate bowls. Dredge the croquetas  first in the
flour, then the egg and finally in the meal. Cover and  refrigerate for
at least 1 hour. Heat canola oil in a deep fryer to  about 375 degrees.
Fry the croquetas, a few at a time, until golden  brown, about 3
minutes.  Drain on paper towels, and keep warm in oven  until ready to
serve. Preheat broiler. Prepare the kale: Heat the  olive oil in a
saute pan and saute the garlic and julienned kale over  high heat for
about 4 minutes. Using the broiler, grill the brie  wedges for about 1
minute, until warm and runny. To serve: Place some  sauteed kale on
each plate and two croquetas over the kale. Garnish  with hot brie and
a kale leaf.  Nutritional info per serving: 453 cal; 22g pro, 33g carb,
25g  fat(50%) does not include oil for frying  Source: Nuevo Latino by
Douglas Rodriguez Miami Herald, 2/22/96  formatted by Lisa Crawford,
7/3/96 Posted to MM-Recipes Digest V3 #190  Date: 07 Jul 96 01:21:22
EDT  From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

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