Chicken  Croquettes






2 tablespoons butter

  3 tablespoons all-purpose flour

2 teaspoons ground mustard

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup milk

  2 cups chopped cooked chicken

1/4 cup chopped green pepper

1 tablespoon minced fresh parsley

1 tablespoon finely chopped onion

1 teaspoon lemon juice

  1/4 teaspoon paprika

1/8 teaspoon cayenne pepper

1 1/2 cups dry bread crumbs

1 egg

2 tablespoons water

Vegetable oil for frying





In a large saucepan over medium heat, melt butter.

Add the flour, mustard, salt and pepper; stir until smooth.

Gradually add milk; bring to a boil.

Cook and stir for 2 minutes or until thickened; remove from the heat.


Add the chicken, green pepper, parsley, onion, lemon juice, paprika and cayenne.

Refrigerate for at least 2 hours.


Shape into six 4 inch x 1 inch tappered logs.


Place bread crumbs in a shallow dish.


In another dish, beat egg and water.


Roll logs in bread crumbs, then in egg mixture, then again in crumbs.


Heat oil in an electric skillet or deep-fat fryer to 350.


Drop croquettes a few at a time, into hot oil.

Fry for 1 to 2 minutes on each side or until golden brown.

Drain on paper towels.


Serve immediately.


Serves 6






Chicken  Corn  Fritters






1 can (15 1/4 ounces) whole kernel corn, drained

1 cup finely chopped cooked chicken

1 egg, lightly beaten

1/2 cup milk

2 tablespoons butter, melted

1/2 teaspoon salt

1/8 teaspoon pepper

1 3/4 cups all-purpose flour

1 teaspoon baking powder

Vegetable oil for frying






1/3 cup butter, cubed

1/4 cup all-purpose flour

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon garlic powder

1/8 teaspoon ground cumin

1 can (4 ounces) chopped green chilies

1 cup milk

Shredded cheddar cheese (optional)






Place corn in a large bowl; lightly crush with a potato masher.

Stir in the chicken, egg, milk, butter, salt and pepper.


Combine flour and baking powder; stir into the corn mixture just until combined.


In a deep-fat fryer or skillet, heat 2 inches of oil to 375.


Drop batter by 1/4 cupfuls into oil.

Fry for 3 minutes on each side or until golden brown.

Drain on paper towels; keep warm.


In a large saucepan, melt butter over medium-low heat.

Stir in flour and seasonings until smooth.

Add chilies.

Gradually stir in milk.

Bring to a boil; cook and stir for 2 minutes or until thickened.


Serve with corn fritters.


Sprinkle with cheese if desired.



Serves 1 Dozen






Zesty  Chicken  Wings






1/2 cup corn syrup

1/2 cup ketchup

1/4 cup cider vinegar

1/4 cup Worcestershire sauce

1/4 cup Dijon mustard

1 small onion, chopped

3 garlic cloves, minced

1 tablespoon chili powder

16 chicken wings (about 3 pounds)






Preheat oven to 375 degrees.


In a large saucepan, combine the first eight ingredients.

Bring to a boil.

Reduce heat; simmer, uncovered, for 15 to 20 minutes or until thickened.


Cut chicken wings into three sections; discard wing tips.


Place wings in a well-greased 15 inch x 10 inch x 1 inch baking pan.


Bake for 30 minutes, turning once.

Brush with sauce.

Bake 20 to 25 minutes longer, turning and basting once,

or until chicken juices run clear.


Serve with additional sauce if desired.



Serves 10 - 12







 Salem's Den  Salem 2004 and Beyond