Title: Chicken Croquettes
Categories: None
Yield: 1 Servings

1/4 c Margarine
1/4 c All-purpose flour
1 c Non-dairy creamer
1/2 ts Salt
1/8 ts Pepper
2 c Leftover minced cooked
-chicken
1 Egg; beaten
1 tb Non-dairy creamer
1/3 c All-purpose flour
1 c Soft bread crumbs
Vegetable oil

> From: srasheed@juno.com (Sam M Rasheed)

Melt margarine in a heavy saucepan over low heat; add 1/4 cup flour,
stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 1
cup creamer; cook over medium heat, stirring constantly, until thickened
and bubbly. Stir in salt and pepper. Remove from heat; stir in chicken.
Covered and chill about 1 hour. Shape chicken mixture into 6 balls or logs.
Combine egg and 1 tbsp creamer; mix well, and set aside. Dredge croquettes
in 1/3 cup flour; then dip into egg and milk mixture, and coat each
croquette with bread crumbs. Fry croquettes in deep hot oil 370 degrees for
3-5 minutes or until golden brown. Drain croquettes on paper towels. Yield
6 servings.

Posted to JEWISH-FOOD digest by Nancy Berry on Nov
25, 1998, converted by MM_Buster v2.0l.