Sunbeam 3240, 3241 manual Cheesecroquettes

l/3 cup cream

l/8 teaspoon paprika

Place in a double boiler:
2 cups cooked rice
Soften with:
2 or 3 tablespoons hot milk
Add:	1 or 2 beaten eggs
2 tablespoons butter
teaspoon nutmeg	(l-l/2 tablespoons chopped parsley)

Correct the seasoning

Cook and stir the rice until the egg thickens. Cool the mixture. In shaping, imbed in center: Small pieces of ham or cheese

Bread, dry and deep-fat fry as directed in About Croquettes at beginning of section above. Drain on absorbent paper and serve.

ABOUT 8 (ROQUETTES

Combine:	l/2 teaspoon paprika
2 cups boiled rice
cup grated sharp cheese	a few grains of cayenne
l/2 cup Cream Sauce (recipe at end of section)	salt
1 tablespoon chopped parsley

Cool and shape these ingredients into cones or croquette balls. Bread, dry and deep-fat fry as directed in About Croquettes at beginning of section above. Drain on absorbent paper and serve at once.

500 grams (17.5 oz.) cooked chicken meat	1 cup shredded bread
100 grams (3.5 oz.) shredded Parmesan cheese	Pinch of nutmeg
2 eggs	Salt and pepper as desired
1 garlic clove

Grind chicken and garlic in the Food Processor. Mix in egg whites. Quickly add the Parmesan cheese, nutmeg, egg yolks, salt and pepper. Combine with the meatmixture. Form little balls and cover them with the shredded bread. Place the rolls into the Deep Fryer and cook until golden brown. Serve with mayonnaise covered asparagus.

CHEESECROQUETTES

Melt:

l/4 cup butter Stir in:

5 tablespoons flour

Stir in gradually until thickened: 1 cup milk

Stir in, over low heat:

l/2 lb. grated Swiss cheese Cool slightly. Stir in:

3 beaten egg yolks teaspoon salt

Pour the custard into a well-greased pan, about 6 x 9 inches. Chill well. When ready to use, immerse pan for a moment in hot water, reverse it and turn the custard onto a flat surface. Cut into shapes. Bread and dry twice and deep-fat fry. Drain on absorbent paper.