I have found an old recipe that is a winner: croquettes. Let's start with a simple definition. A croquette is finely minced food, shaped like a ball, patty, cone, or log, and held together with a thick white sauce. They are then coated in bread crumbs and fried. Deep fat frying is traditional but pan frying works, too. It is really very good. I made salmon croquettes and shaped them into logs. This shape seemed to be the easiest to work with and also allowed for even cooking.

I remember my mother making these and calling them salmon 'patties' because of the shape she gave them. I don't recall that I liked them much, but I do now. What a great way to use leftovers like turkey or chicken. They are easy to make with canned tuna or salmon.

Make a white sauce of the milk, butter and flour. It should be very thick. Mix in the meat or vegetable choice. I used 1 can salmon with as much skin and bones removed as I could, and then I mashed it up thoroughly. Add the cracker crumbs, corn flakes or instant mashed potato flakes. I used Ritz crackers. Add the onion, parsley and seasoning choice. Stir in the first beaten egg and mix well. Spread this mixture in a dish and refrigerate.

When cold, form into the shape of your choice. The traditional shape is a short fat rounded cone. Roll the croquettes in the 2 cups crumbs, then in the second egg diluted with 2 tablespoons water or milk and again in the crumbs. Be careful to cover the entire croquette with the egg mixture to prevent the fat from penetrating too much.

Refrigerate the croquettes for about two hours; this will help the crumbs adhere to them. Place about ¼ inch oil for frying in a large skillet and bring to medium high heat. Carefully place the croquettes into the oil and brown on all sides. Drain on paper towels. For a healthier alternative these may also be baked. Place croquettes on a greased baking sheet and spray with nonstick cooking spray. Bake in a 375 degree oven for about 30 minutes. Serve with cheese sauce, tomato sauce, gravy, or a mushroom sauce made with a can of cream of mushroom soup.