===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 01-27-94 (21:22)             Number: 376
From: KOUNTRY COOK #1 @1912232*    Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Pork Croquettes                Conf: (37) Home Cooki
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---------- Recipe via Meal-Master (tm) v7.07

      Title: Ham or Pork (or Ham and Pork) Croquettes
 Categories: Meats
   Servings:  4

      4 c  Ground lean cooked pork, or              (recipe below)
           Ground lean cooked ham, or          1 x  Salt/ground pepper to taste
           2 cups of each                      3 ea Egg yolks
      1 c  Mashed sweet potatoes, dried        1 x  Flour for dredging
           Thoroughly over low heat            1 ea Large egg, beaten
           (be careful not to scorch)          1 x  Fine bread crumbs for dredgg
      1 c  Very thick Bechamel Sauce           1 x  Oil for deep frying

  In a saucepan, combine the pork, ham or the pork and ham, sweet potatoes,
  Bechamel Sauce, salt and pepper over low heat.  Cook, stirring constantly,
  until the mixture leaves the side of the pan.  Remove from the heat and
  beat in the egg yolks, one at a time.  Spread out on a buttered plate or
  baking sheet and cool for at least 2 hours.

  When cool and firm, make cylinders, approximately 3 inches by 1 inch in
  diameter, moistening your hands with water to keep the mixture from
  sticking to them.  dredge with the flour, then dip in the beaten egg, then
  dredge with bread crumbs.  Refrigerate for an hour or more before cooking.

  Cook in deep fat heated to 375 degrees or until a 1 inch cube of bread
  will brown in 40 seconds.  Do not crowd in the basket, cook a few at a
  time until they are crisply golden.  They must not touch, as they could
  break up.  Drain in the basket, then on paper towels.  Keep warm in a 200
  degree oven while cooking the remaining croquettes.  If desired, serve
  with a mushroom or tomato sauce.

  Bechamel Sauce:
  2 tb. butter
  2 tb. flour
  3/4 c. milk
  1/2 c. cream
  salt\fresh ground black pepper to taste

  In a saucepan, over medium heat, melt the butter.  Add the flour, cooking
  and stirring into a smooth paste.  Gradually add the milk and cream, and
  cook, stirring, until very thick.  Season with salt and pepper.

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