May 18, 1954 Macaroni and Cheese Puff, Chicken or Meat Croquettes, Thick White Sauce

Macaroni and Cheese Puff

1 c. cooked Bravo elbow macaroni
4 eggs, separated
1 3/4 c. soft bread crumbs
1 c. milk
1 c. grated American cheese
1/4 c. diced pimiento
Salt and pepper to taste

Cook 1/2 c. Bravo elbow macaroni in boiling water for about 7 minutes. Drain. 1/2 c. uncooked will yield 1 c. cooked. Combine egg yolks and crumbs. Add milk, cheese, pimiento and macaroni. Fold in egg whites. Pour into ungreased 2 quart baking dish. Bake uncovered in pan of hot water in moderate oven 350 degrees 50 to 60 minutes. Serves 6.

Chicken or Meat Croquettes

2 1/2 c. of cooked chicken or other meat that has been put through a food chopper and packed solidly when it is ground.
1 c. thick white sauce
A little onion
Salt Pepper
1 egg
1 T. water
Dry sifted bread crumbs

Add meat to white sauce with grated onion and salt and pepper to taste. Place mixture in refrigerator for several hours, until thoroughly cold and solid. Measure scant 1/2 c. and shape into pyramids. Sprinkle well with crumbs, dip into egg and then into crumbs again. Let stand 20 minutes before dep frying. Fry in deep fat 380 degrees until delicately browned about 2 minutes, Drain on absorbent paper. Keep hot in oven until time to serve. Makes 6 to 8 croquettes,

Thick White Sauce

3 T. butter
3 T. flour
1 c. milk
1/2 t. salt

Melt butter, add flour and when well blended add milk gradually. Cook over low heat, stirring constantly until thick and smooth. Stir in salt.