| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
cn |
(15.5-oz) salmon; drained |
| 1 |
cn |
(10.75-oz) cream of mushroom soup |
| 3 |
tb |
Heaping horseradish; divided (up to) |
| 1/2 |
c |
Milk |
| 1/4 |
lb |
Crackers; crumbled |
| 2 |
|
Eggs |
| 2 |
tb |
Water |
|
|
Oil for frying |
INSTRUCTIONS
Combine salmon, 1/3 can soup and 2 tablespoons horseradish. Chill. Beat
eggs and water. Roll 1 tablespoon salmon in crumbs; dip in eggs; then again
in crumbs. Heat oil in skillet and fry croquettes until brown. Drain on
paper towel. Combine rest of soup, 1 tablespoon horseradish and milk; heat
to make sauce for croquettes. Make crumbs by putting crackers in plastic
bag and rolling with rolling pin.
MRS N.R. HOSEY (JUDY)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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