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 \N | Eggs |
2 tablespoons | Water |
\N \N | 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, .