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Rice Croquettes with Parsley Sauce

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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Dairy Rice 6 Servings

INGREDIENTS

Vegetable oil
2 c Cold cooked rice
1/4 c Parmesan
1 ts Parsley; snipped
1/2 ts Pepper
2 Green onions; chopped
2 Eggs
2 ts Milk
1/2 c Dry breadcrumbs
1 tb Butter
1 tb All purpose flour
Salt and pepper
1 c Milk
2 tb Parsley; snipped

INSTRUCTIONS

PARSLEY SAUCE
Date: Fri, 03 May 1996 18:59:16 -0700
From: Dan Schamber <dansch@haven.ios.com>
Source: Betty Crocker Old-Fashioned Cookbook
Prepare sauce: Heat butter over low heat until melted. Stir in flour, salt,
and pepper. Cook over low heat, stirring constanly, until smooth and
bubbly; remove from heat. Stir in milk and parsley. Heat to boiling,
stirring constantly. Boil and stir 1 min. Keep warm. Croquettes: Heat oil
in skillet. Mix rice, cheese, parsley, pepper, onions, and 1 egg in lg
bowl. Mix remaining egg and milk in sm bowl. Shape rice mixtrue into 12
ovals, using 1 rounded Tbsp per oval. Dip into egg mixture; coat with
breadcrumbs. Fry 2-3 mins per side. Drain.
This was really a nice meatless main dish but needs 2-3 servings of
vegetables around it to round it out as a meal. I had to thicken the sauce
a bit more and I made 7 medium sized oval croquettes.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LISTSERVER
MM-RECIPES DIGEST V3 #125
From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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