---------- Recipe via Meal-Master (tm) v8.05 
  
      Title: Creole Croquettes 
 Categories: Meats, Seafood, Chicken 
      Yield: 4 Servings 
  
      2 c  Leftover meat or chicken 
      1 tb Shortening 
      1    Onion 
      1    Clove garlic 
      1    Branch celery 
      4    Sprigs parsley 
    1/2    Green pepper 
      1    Egg 
      3    Cooked Irish potatoes 
      1 c  Bread or cracker crumbs 
           Salt and cayenne pepper to 
           -taste 
  
  Grind meat or poultry with vegetables through the meat   
chopper, then add 
  the potatoes mashed.  Season and stir the beaten egg in   
the mixture. Shape 
  in small balls, roll in cracker or bread crumbs, fry   
quickly in deep hot 
  fat until golden brown.  Drain on absorbent paper.   
Serve hot. Serves 4. 
  
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---------- Recipe via Meal-Master (tm) v8.05 
  
      Title: Chicken Croquettes 
 Categories: Chicken 
      Yield: 6 Servings 
  
      3 tb Butter 
      3 tb Flour, plus extra for 
           -dredging 
    1/2 c  Plus 1 Tbsp. milk 
    1/4 ts Salt 
    1/4 ts Pepper 
    1/2 c  Mayonnaise 
      2 c  Minced cooked chicken 
      1    Egg, beaten 
      1 c  Finely crushed saltine 
           -cracker 
           -crumbs 
  
  Melt butter in a heavy saucepan over low heat; add 3   
Tbsp. flour, stirring 
  until smooth. Cook 1 minute, stirring constantly.   
Gradually add 1/2 cup 
  milk; cook over medium heat, stirring constantly, until   
mixture leaves 
  sides of pan. Stir in salt and pepper. Remove from   
heat; stir in mayonnaise 
  and chicken. Cover and chill 1 hour. 
   
  Shape chicken mixture into 6 balls or logs.  Combine   
egg and 1 Tbsp. milk, 
  mixing well.  Dredge croquettes in flour, dip in egg   
mixture, and roll in 
  cracker crumbs.  Deep-fry, a few at a time, in hot oil   
(370 degrees) for 3 
  to 5 minutes, or until golden brown. Drain on paper   
towels. 
   
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... Sincerely yours Gigi
--- GEcho/386/JAM/V.34+
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