HAM AND RICE CROQUETTES

2 teaspoons butter or margarine
2 tablespoons flour
1/2 cup milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 teaspoon prepared mustard
1/2 teaspoon lemon juice
2 cups ground ham
1/2 medium onion, finely chopped
2 teaspoons finely minced fresh parsley
1 teaspoon celery salt
1 cup cooked rice
1 egg
2 tablespoons water
Fat for frying
Sharp Cheddar Sauce (for serving, recipe follows)

Melt butter in small saucepan. Add flour and mix until smooth. Add milk and cook, stirring constantly until sauce thickens. Add salt, pepper, mustard, and lemon juice.

Combine sauce with ham, chopped onion, parsley, celery salt, and cooked rice. Mix well. Chill.

TO COOK:
Beat egg slightly, add water. Place crumbs on waxed paper.

Shape ham mixture into balls or cones. Roll croquettes in bread crumbs then in egg mixture, then again in bread crumbs.

Heat enough fat to reach a depth of about 2 to 2 1/2 inches at 390 degrees F; fry croquettes for about 3 minutes or until golden brown. Drain on paper toweling.

Serve with Sharp Cheese Sauce.

SHARP CHEESE SAUCE

2 tablespoons butter or margarine, melted
1 1/2 tablespoons flour
1 cup milk
1/2 cup grated sharp cheese
1 cup green peas
2 hard cooked eggs, chopped
1 tablespoon pimiento, chopped

Melt butter and blend in flour. Add milk and cook until slightly thickened over low heat.

Add cheese and stir until smooth. Add peas, eggs, and pimiento.

Serve over croquettes.

Makes 10 croquettes
From: Recipelink.com
Source: Recipe booklet: Miss Fluffy's Rice Cookbook, Rice Council, not dated