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Show This Week's RECIPE . . . EDITOR'S NOTE: Because there isn't a woman who doesn't like to occasionally try a new recipe and surprise her family with something new and attractive attrac-tive at the dinner table, the Roosevelt Standard will commence com-mence this week to publish local favorite recipes. I would greatly appreciate recipe contributions to this column col-umn and ask all ladies, who have an especially good or favorite fav-orite recipe to either mail them to me at the Roosevelt Standard, stop in and leave them at our office, or contact me by telephone. tele-phone. Pass on your good ideas to your neighbors and friends. If you have any good household house-hold hints, we will also publish them. Mrs. C: N. Memmott Society Editor Chicken Croquettes Mrs. Ray Jordan-4 Jordan-4 Tbs. flour crumbs, t tsp. salt 1 egg 3 Tbs. butter 1 Tbs. water 1 cup milk 2 cups cooked 1 cup bread chicken Make cream sauce as follows: Melt butter over low heat, add flour, salt and pepper. Stir until un-til well blended. Gradually stir in milk. Stir constantly until thick and smooth. Add cooked chicken. Spread in shallow pan and chill thoroughly, at. least three hours. , To shape: Mark chilled mixture mix-ture into 8 or 10 equal portions. Beat egg and water. Shap croquettes. Dip in egg, then in cracker crumbs. Fry - in deep fat, or leave squares and fry in shallow fat (about Vfe inch) until done. Fat is correct temperature tem-perature at 375 deg. |