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Rice and Nut Croquettes



3 T butter or margarine
4 T flour
1/2 tsp. salt
dash of pepper
1 cup milk
2 tsp. onion, grated
½ tsp. dry mustard
2 cups rice, cooked
1 cup pecans or other nuts, chopped
bread crumbs
1 egg
1 T water

Melt butter, blend in flour, salt and pepper.  Add milk and cook, stirring constantly over low heat until mixture becomes very thick.  Add onion and mustard.  Let cool. Add rice and nuts.  Add more salt to taste.  Chill at least one hour.  Shape into 10-12 balls and roll in bread crumbs.  Blend egg with water.  Coat croquettes with egg and again coat with crumbs.  Fry in deep hot fat -about 380º until brown.  Drain on paper towels and serve with tomato sauce.  Serves 5-6.







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