Conference turris::cooks

      This is not so much a recipe as a method. I asked my wife who 
  makes world class croquettes for her recipe and she told she just
  makes them, no recipe at all,so here goes.

     Chop up a few cups of leftover chicken or turkey.
 Make yourself a couple cups of real thick white sauce,chicken broth
 can be used in place of milk if you want when making the sauce.
     Mix the sauce and the chopped meat together. Add a little grated
 onion,salt,peper and any herbs you might care for to the mixture.
     Put the mixture in the refrigerator for several hours until it
 is about the texture of soft clay. Working quickly shape about 1/3 to
 1/2 cup scoops of the mixture into a cone or log shape, dip the croquette
 into beaten egg and roll in seasoned bread crumbs. Place them on a cookie
 sheet and put them back in the frig for a couple hours more. This lets 
 the coating set up properly and rehardens the mixture. If you try to 
 cook them right away they tend to fall apart.
     Deep fry these little goodies in vegetable oil or shorting for
 3-5 minutes. 
     You can save a little of the white sauce to put over them when 
 you serve them, but I like them as is.
     This method also works good with leftover ham.
    My wife said to tell you don't quit if they don't come out right
on the first try. She said it took her about 3 tries to get a feel 
for the texture of the mixture and best blend of seasoning.
She did say that thre should be more meat than sauce, but not too
much or they fall apart when cooked, the opposite also is true.    
   I hope this helps good luck and good eating
                                                            Mike
 

    These sound good - but from "a few cups" and "a couple cups", are
    you implying that a good ratio to start with would be 3 cups chicken
    and 2 cups of white sauce?  I once tried to write down a friend's
    recipe while she made it, and I realized why it never turned out
    the same for me - she uses a quarter cup measure, and gauges everything
    by that, so two cups to her is actually a half cup!  I guess it
    saves dishes to wash!

     Geez I wish I could give you an exact measurment but my wife's recipe
  is one of those passed down through the genarations by watching Mom
  things.
     Yes, there should be more chicken than white sauce my best guess is
   about a 2:1 ratio. 
                                                               Mike

    How about chicken nuggets? 
    
    4 whole, boned chicken breasts
    1/2 c dry bread crumbs
    1/4 c grated Parmesan cheese 
    1/2 tsp. garlic salt
    1/2 tsp. salt
    1 tsp. thyme
    1 tsp. basil
    1/2 c melted margarine
    
       Skin chicken breasts and cut each into 6 to 8 bite-size pieces.
    Combine bread crumbs, cheese, salts, and herbs; dip nuggets into
    melted margarine and then into breadcrumb mixture. Place on foil-
    lined cookie sheets and freeze. (Then frozen nuggets may be placed
    into plastic freezer bags for longer storage.) Bake, still frozen,
    in 400o oven for 20 minutes or until done.
    

	Re -1
		Tried the Chix Nuggets last nite.. 
		Even tho I didn't freeze them first,
		they were fine...

		Asked my two yr old son how he liked 
		them and he replied (mmm mmmm)...
		
		I used Italian Bread crumbs (Progresso?)
		and found that taste to be great...

						Charlie