Thick Cream Sauce
4 tbsp. butter
1/3 c. flour
1 tsp. salt
1/4 tsp. paprika
1 c. milk
Melt butter. Add flour and seasoning; blend.
Add the milk slowly, stirring constantly. Cook,
stirring until mixture is very thick. Cool
(can be stored for several days in refrigerator)
CROQUETTES:
2 c. chopped cooked leftover turkey
1/4 tsp. salt
1/4 tsp. celery salt
1/2 tsp. paprika
1 tsp. lemon juice
1 tsp. minced parsley
1 c. thick cream sauce
1 c. fine bread crumbs
1 egg, beaten with 1 tbsp. water
1/4 c. butter
Mix ingredients in order given except crumbs and egg.
Shape into 6 to 8 croquettes. Chill. Heat oven to 375
degrees. Put shallow baking with butter into oven to
heat. When butter is hot, dip croquette into crumbs,
egg and again in crumbs. Then place in pan, rolling
to coat all sides with butter. Bake for about 30 minutes
or until brown and crisp. Makes 6-8 servings. Serve with
celery pimento and cream cheese.
CELERY PIMENTO CREAM SAUCE:
2 cups medium cream sauce, add 1/4 cup chopped
pimento and 1/2 cup cooked celery. Add 2 teaspoons minced
parsley.
