MELBA'S SWAP SHOP
DEAR MELBA: You asked for our mother's recipes that we remember as the best. My mother, Marie Giggie, of Monroe, Maine, makes these wonderful croquettes.
Sometimes, she serves them with mushroom sauce, so she shared that recipe, also.
The chopped meat can be any cooked meat — ham, chicken, turkey, etc. It's a good way to use leftovers. I usually double the recipe.
2 tablespoons butter
4 tablespoons flour
1/2 teaspoon salt
1 cup milk
2 cups chopped cooked meat
1 teaspoon minced onion
1 egg, slightly beaten
2 tablespoons water
Fine dry bread or cracker crumbs, approximately 1 1/2-cups In medium saucepan, over low heat, melt butter. Blend in 4 tablespoons flour and salt, stirring constantly until well mixed and bubbling. Remove from heat and add milk. Return to low heat, stirring constantly until thick and creamy. This makes about 1 cup cream sauce.
In large pan or dish, mix the sauce with meat and onion. Cover and chill. Beat egg with water. Shape meat mixture into finger shapes, ovals or round patties and roll in flour. Dip in beaten egg, then roll in crumbs. Fry in 375-degree fat about 3 minutes. Or, they can be baked in 350-degree oven about 7 minutes, turn and continue baking about 7 more minutes. Makes about 4 servings.
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