Years ago, in the 70’s, before I married, I had a roommate, Sheila Waterman. She was a teacher and I worked for the government. We spent lots of Friday nights, sitting in our apartment, wondering why all the guys were not flocking to our door, to take us out on dates. When we would get paid at the beginning of the month, we would go crazy buying all sorts of great food that would last us about a week or so. By the end of each month, we dined on vermicelli, boiled cabbage or mac & cheese. But the first of the month, oh boy, did we have some great meals. One of those great recipes that Sheila made were these chicken croquettes. We would sit and visit over this great meal and laugh at our feeble attempts at how we would try to get certain guys attentions and tell ourselves, “wow,if they could see how good we cooked, they would be lining up outside the door.” In reality, looking back, it was probably all the great meals that kept us both in one piece bathing suits, while the other girls who lived at the apartment complex were sitting out there flirting with the guys in their two piece cute little suits that wouldn’t cover a 3 yr old, much less a 20 year old. But…don’t feel sorry for us. After a year or so, we both met guys that ended up marrying us. Neither of our marriages lasted, but this recipe….it has lasted through the years.
I wish you could see the stains on the recipe card that this recipe is written on. Isn’t it great to hold these little gems and think back over the years of times you have made a certain recipe and the memories that come flooding back? Maybe it is the rain this morning, or the fact that we have been cooped up in our home for 2 weeks that has given us time to just reminisce over things we haven’t thought about in years. I know it is not written in the usual way of how recipes are given to us today, but I’m going to write it just as it appears on the recipe card.
Melt 3 tables butter. Blend in 1/4 cup flour. Add 1/2 cup milk and 1/2 cup chicken broth. Over low heat, stir continually until mixture is thickened. Stir one minute before removing from heat. Add 1 tablespoon dried parsley, 1 teas lemon juice, 1 teas onion flakes, 1/4 teas each of : salt, paprika, nutmeg and pepper.
Add 1 1/2 cups finely diced chopped chicken. Chill in refrigerator thoroughly. At least 2 hours, covered.
With wet hands, shape mixture into balls, using about 1/4 cup of the mixture for each ball. Roll in 3/4 cup Progresso Italian Bread Crumbs or fine crushed bread crumbs. Dip in beaten egg then the bread crumbs again. Fry in hot oil in skillet until all sides are golden brown. Drain on paper towel until ready to serve.
Sheila and I like to think it was this recipe and her fresh spinach with cheese sauce that got us both a repeat date, but it was probably the fact that we were the only ones left without dates that weekend that got us both a second change to show just what great catches we were. At least we like to think of it that way.
Chocolate Castles as wel 