| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter or margarine |
| 1/3 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1 |
c |
Milk |
| 2 |
c |
Coarsely ground cooked ham |
| 1 |
tb |
Finely chopped onion (I use more) |
| 2 |
tb |
Prepared mustard |
| 1 |
|
Beaten egg |
| 1/2 |
c |
Fine cracker crumbs |
INSTRUCTIONS
Here's a recipe our family has been enjoying for more years that I care to
admit. I got this recipe from the "Better Homes & Garden New Cook Book"
when we were married in 1962. I've recently replaced that cookbook with a
new "BHGNCB" and the new one doesn't have this recipe in it. These ham
croquettes are delicious.
Melt 3 tablespoons butter or margarine and blend in 1/3 cup all-purpose
flour. Add 1/2 teaspoon salt and 1 cup milk. Cook quickly, stirring
constantly, till thickened. Cool. Add 2 cups coarsely ground cooked ham (I
do it in the food processor), 1 tablespoon finely chopped onion (I use
more), and 2 tablespoons prepared mustard. Chill. Shape in croquettes. Dip
in 1 beaten egg, then in 1/2 cup fine cracker crumbs. Let stand a few
minutes. Fry in deep hot fat (375) 7 to 8 minutes, or till brown. Drain on
paper towels. Makes 12 croquettes, or 6 servings. Serve with Pickle Sauce
and broiled peach halves.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Linda Hendren"
<LindaH@nconline.com> on Jul 28, 1997
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