| 1 | * use cracker crumbs instead of the bread crumbs if preferred. |
| 2 | Make sure the bread or cracker crumbs are finely crushed. |
| 3 | Melt margarine in a skillet. |
| 4 | Stir in flour and cook, stirring constantly, until light brown. |
| 5 | Gradually stir in the chicken broth and milk. |
| 6 | Stir constantly over low heat until mixture is thick. |
| 7 | Blend in all the remaining ingredients except crumbs, whole egg and the oil. |
| 8 | Allow the mixture to cool. |
| 9 | Place crumbs in a plate and the whole beaten egg in a small bowl. |
| 10 | Shape the mixture into croquettes. |
| 11 | Dip first in the crumbs, then into the beaten egg and again in the crumbs. |
| 12 | Have the oil about 3-4 inches deep and heat until very hot. |
| 13 | Fry the croquettes until browned. |
| 14 | Drain well on paper towels. |
| 15 | Serve the croquettes with a white sauce and if desired also cooked vegetables such as green peas. |
| 16 | recipe by : jo anne merrill |
