Chicken Croquettes

3 tb Butter

3 tb Flour, plus extra for

-dredging 1/2 c Plus 1 Tbsp. milk

1/4 ts Salt

1/4 ts Pepper

1/2 c Mayonnaise

2 c Minced cooked chicken

1 Egg, beaten

1 c Finely crushed saltine

-cracker -crumbs Melt butter in a heavy saucepan over low heat; add 3 Tbsp. flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 1/2 cup milk; cook over medium heat, stirring constantly, until mixture leaves sides of pan. Stir in salt and pepper. Remove from heat; stir in mayonnaise and chicken. Cover and chill 1 hour. Shape chicken mixture into 6 balls or logs. Combine egg and 1 Tbsp. milk, mixing well. Dredge croquettes in flour, dip in egg mixture, and roll in cracker crumbs. Deep-fry, a few at a time, in hot oil (370 degrees) for 3 to 5 minutes, or until golden brown. Drain on paper towels. Yields: 6 servings From: "Original Whistle Stop Cafe Cookbook" Posted by: Debbie Carlson -