INGREDIENTS

INSTRUCTIONS

CROQUETAS
TO COMPLETE
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>

A Message from our Provider:

“Quit griping about your church; if it was perfect, you couldn’t belong.”