Recipe - Rice Croquettes With Parsley Sauce

Vegetable oil
2 cup Cold cooked rice
One fourth cup Parmesan
1 teaspoon Parsley; snipped
One half teaspoon Pepper
2 Green onions; chopped
2 Eggs
2 teaspoon Milk
One half cup Dry breadcrumbs

PARSLEY SAUCE
1 tablespoon Butter
1 tablespoon All purpose flour
Salt and pepper
1 cup Milk
2 tablespoon Parsley; snipped

Date: Fri, 03 May 1996 18:59:16 0700

From: Dan Schamber dansch@haven.ios.com

Source: Betty Crocker OldFashioned Cookbook

Prepare sauce: Heat butter over low heat until melted. Stir in flour, salt,
and pepper. Cook over low heat, stirring constanly, until smooth and
bubbly; remove from heat. Stir in milk and parsley. Heat to boiling,
stirring constantly. Boil and stir 1 min. Keep warm. Croquettes: Heat oil
in skillet. Mix rice, cheese, parsley, pepper, onions, and 1 egg in lg
bowl. Mix remaining egg and milk in small bowl. Shape rice mixtrue into 12
ovals, using 1 rounded Tbsp per oval. Dip into egg mixture; coat with
breadcrumbs. Fry 23 mins per side. Drain.

This was really a nice meatless main dish but needs 23 servings of
vegetables around it to round it out as a meal. I had to thicken the sauce
a bit more and I made 7 medium sized oval croquettes.

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