Ma's Ham Croquettes
Source of Recipe
posted to recipecircus by stella, from the betty crocker cookbook - 1969 ed.
List of Ingredients
1 cup Thick White Sauce (recipe below)
2 cups ground or finely chopped ham
1 Tblsp. minced onion
1 tsp. snipped parsley
salt and pepper to taste
1 egg
2 Tblsp. water
3/4 cup dry bread crumbs
1 package frozen peas in cream sauce ( 8 oz.)
1 tsp. minced onion Recipe
1. THICK WHITE SAUCE: Melt 1/4 cup butter in saucepan over low heat. Blend in 1/4 cup flour, 1/4 tsp. salt and 1/8 tsp. pepper, stirring until mixture is smooth and bubbly. Remove from heat. Stir in 1 cup of milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
2. Prepare Thick White Sauce. Stir in meat, 1 Tblsp. minced onion and the parsley. Season with salt and pepper. Spread mixture in ungreased square pan, 8"x8"x2". Cover with plastic wrap; chill for 2 to 3 hours.
3. Divide mixture into 12 equal parts; shape each into a ball. Beat egg and water until blended. Dip each ball into egg mixture then roll in bread crumbs until completely coated. Cover croquettes; chill at least 2 hours.
4. Heat fat or oil to 365 degrees in deep fat fryer or kettle. Fry croquettes in hot fat 1 1/2 to 2 minutes or until light brown. (Handle croquettes carefully so crust is not punctured.) Drain. Keep croquettes warm in 350 degree oven until serving time.
5. Prepare peas as directed on package except - - add minced onion before cooking. To serve, spoon hot peas in cream sauce over croquettes.
Serves 6
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