Serves 3 or 4. Following last week’s column on croquettes, I got this recipe from Peggy Sandidge, of Crowley, who says it was selected for the General Federation of Women’s Clubs cookbook and won a ribbon at the International Rice Festival Contest in Crowley. — Beth Colvin
2 tbls. chopped onions
1 tbl. olive oil
2 tbls. flour
3/4 cup skim milk
1 cup cooked, chopped meat, like chicken, turkey, roast beef, pork or tuna
1 cup cooked brown rice
1 cup mixed vegetables, drained and slightly mashed
1/2 tsp. salt
1⁄8 tsp. white pepper
1 tsp. parsley flakes
1 egg white
3 tbls. skim milk
1. In a skillet, cook the onion in olive oil until soft, about 2 minutes. Add flour and stir until partially blended. Continue stirring while adding milk and cook until thick.
2. Add meat, rice, vegetables, salt, pepper and parsley flakes. Mix well and chill at least two hours.
3. Shape into 8 small or 6 larger croquettes.
4. Combine beaten egg white and 3 tablespoons skim milk. Roll croquettes in bread crumbs, dip in egg mixture and then again in the bread crumbs. Spray each one lightly with vegetable spray.
5. Bake in a preheated oven at 400 degrees in a pan sprayed with vegetable oil. Croquettes should be crisp on the outside and soft on the inside.