My Great Grandmothers Ham Croquettes Food

MY GREAT GRANDMOTHER'S HAM CROQUETTES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ham, egg, mayonnaise, and half the breadcrumbs together in a bowl; shape into 6 meatballs. Spread the remaining breadcrumbs onto a plate; roll the balls in the breadcrumbs to coat. Arrange the balls in a baking dish.
• Bake in the preheated oven until golden brown, 20 to 25 minutes.

GOLDEN HAM CROQUETTES

Steps:

• In a saucepan, melt butter; stir in curry powder and flour. Gradually add milk. Bring to a boil; cook and stir until thickened, 2 minutes. Remove from the heat. Stir in mustard and onion; add ham and mix well. Cover and chill thoroughly. , With wet hands, shape mixture into 10 balls. Roll balls in bread crumbs; shape each into a cone. Whisk together egg and water. Dip cones into egg mixture; roll again in crumbs. , Heat oil in an electric skillet or a deep-fat fryer to 375°. Fry croquettes, a few at a time, until golden brown, 2 to 2-1/2 minutes. Drain on paper towels; keep warm. , For the cheese sauce, melt butter in a saucepan; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened, 2 minutes. Reduce heat. Add cheeses; stir until melted. Spoon over croquettes.

HAM CROQUETTES

Steps:

• Mince Ham in blender or food processor, put aside.
• Make cream sauce by Melting 4 T butter, slowly add while stirring 4T flour & 1/2t salt. When mixed well slowly add 1C skim milk and stir till it is thick.
• Mix Ham, minced onions, parsley and cream sauce.
• Press into an 8x8 pan and refridgerate at least 4 hours.
• Cut into 9 squares, flour squares, dip them in egg/water mixture and then in bread crumbs.
• Fry in canola oil.
• While frying make a second batch of cream sauce, by Melting 4 T butter, slowly add while stirring 4T flour & 1/2t salt. When mixed well slowly add 1C skim milk and stir till it is thick.
• Serve with cream sauce on the side for topping.

HAM AND CHEESE CROQUETTES

Steps:

• Heat 3 Tbsp. oil in medium saucepan on medium-low heat. Add onions; cook 6 to 8 min. or until tender, stirring occasionally.
• Whisk in 6 Tbsp. flour until blended. Stir in milk. Bring to boil on medium heat, stirring constantly. Cook on medium-low heat 2 to 3 min. or until thickened, stirring constantly. Remove from heat.
• Add cheese; stir until melted. Stir in ham; spread onto bottom of shallow dish. Refrigerate 3 to 4 hours or until firm.
• Roll cheese mixture into 36 balls, using about 1 Tbsp. cheese mixture for each ball. Whisk eggs in small bowl until blended. Place bread crumbs and remaining flour in 2 separate bowls. Add cheese balls, 1 at a time, to flour, then eggs, then bread crumbs, turning to evenly coat each cheese ball with each ingredient. Refrigerate 30 min.
• Heat remaining oil to 350ºF in medium saucepan on medium heat. Add cheese balls, in small batches; cook 2 to 3 min. or until golden brown. Remove from oil with slotted spoon; drain on paper towels.
• Mix mayo and mustard until blended. Serve with warm croquettes.

HAM CROQUETTES

Steps:

• Place melted butter and 2/3 cups flour in a heavy 2 quart saucepan over medium high heat. Whisk constantly. When the mixture turns into a thick paste, gradually whisk in the scaled milk. When the milk is consumed, gently stir parsley, green onion and ham into the butter, flour and milk mixture. Chill this mixture for several hours or overnight.
• Shape the filling into the size of a small thin kiwi. Dip croquettes into the flour and then into the egg mixture. Roll them in bread crumbs. Deep fry them at 400 degrees until golden brown. Drain on paper towels and serve hot.