Salmon croquettes #1

Yield: 6 Servings

Measure Ingredient
1 can (15.5-oz) salmon; drained
1 can (10.75-oz) cream of mushroom soup
3 tablespoons Heaping horseradish; divided (up to)
½ cup Milk
¼ pounds Crackers; crumbled
2 Eggs
2 tablespoons Water
Oil for frying

Combine salmon, ⅓ can soup and 2 tablespoons horseradish. Chill. Beat eggs and water. Roll 1 tablespoon salmon in crumbs; dip in eggs; then again in crumbs. Heat oil in skillet and fry croquettes until brown. Drain on paper towel. Combine rest of soup, 1 tablespoon horseradish and milk; heat to make sauce for croquettes. Make crumbs by putting crackers in plastic bag and rolling with rolling pin.

MRS N.R. HOSEY (JUDY)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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