The mention of Blue Plate Specials made me think of chicken croquettes.

I've never made chicken croquettes but it sure sounds like some diner
food I'd have enjoyed. I think my mother bought some frozen, once upon
a time, when I was a teen. A Freezer Queen family entree or some such
thing.

Still, the idea just appeals as a way to use chicken. I have a
cookbook, '365 Ways to Cook Chicken'. I've culled a few really good
quick recipes from that book over the years. This is their recipe:

Oven Chicken Croquettes

5 Tablespoons butter
3 Tablespoons flour
1/2 cup milk
1/2 cup chicken broth
2 cups finely chopped cooked chicken
1-1/4 cups bread crumbs
3 Tablespoons chopped fresh parsley
1/4 teaspoon salt
2 eggs, beaten
1/4 cup grated parmesan cheese

1. In medium saucepan met 3 Tbs butter over medium heat. Add flour and
cook, stirring, for 1-2 minutes without browning. Gradually whisk in
milk and broth and cook, stirring constantly, until smooth and
thickened. Remove from heat. Let cool 5 minutes.

2. In a large bowl, combine chicken, 1 cup of the breadcrumbs, parsley,
salt and eggs. Mix well. Pour in sauce, blend and cover. Chill 2
hours until set.

3. Preheat oven to 350F. Combine parmesan cheese and remaining bread
crumbs in a shallow dish. Shape chicken mixture into 2-1/2-3" balls
then pat into ovals. (Makes about 8) Roll croquettes in bread crumb
mixture.

4. Arrange croquettes in a greased 12x8x2 baking dish. Melt remaining
2 tablespoons butter and drizzle over croquettes. Bake 30 minutes,
until golden brown.

Jill

jmcquown wrote in rec.food.cooking:

> The mention of Blue Plate Specials made me think of chicken
> croquettes.
>
> Still, the idea just appeals as a way to use chicken. I have a
> cookbook, '365 Ways to Cook Chicken'. I've culled a few really good
> quick recipes from that book over the years. This is their recipe:

Lots of snipping there but I have that same book.

Many a decent simple recipe in it!

Carol
--

cshenk wrote:
>
> jmcquown wrote in rec.food.cooking:
>
> > The mention of Blue Plate Specials made me think of chicken
> > croquettes.
> >
> > Still, the idea just appeals as a way to use chicken. I have a
> > cookbook, '365 Ways to Cook Chicken'. I've culled a few really good
> > quick recipes from that book over the years. This is their recipe:
>
> Lots of snipping there but I have that same book.

As do I. I like the way the book is made to lie flat. I tried a very
strange recipe in there once and it was good. I'll have to look again
and find it.

Jill, I don't know about calling croquettes diner food. Around here, it was considered
an appropriate dish for a proper company dinner. It is pretty much a very thick
beurre blanc with protein added, along with herbs, minced onion and diced celery.
Our favorite was salmon. My mom formed the croquettes into a cone shape with a
rounded top. They hold together best and taste best when they are deep fried.
They were really, really good.

I have never seen them on a diner menu, and I have been in plenty of diners.

N.

"Nancy2" > wrote in message
...
> Jill, I don't know about calling croquettes diner food. Around here, it
> was considered
> an appropriate dish for a proper company dinner. It is pretty much a very
> thick
> beurre blanc with protein added, along with herbs, minced onion and diced
> celery.
> Our favorite was salmon. My mom formed the croquettes into a cone shape
> with a
> rounded top. They hold together best and taste best when they are deep
> fried.
> They were really, really good.
>
> I have never seen them on a diner menu, and I have been in plenty of
> diners.
>
> N.

I don't think they are diner food either unless perhaps they were in the old
days. When we lived on Cape Cod, I could buy frozen chicken croquettes but
I have heard they are no longer made.

On 10/8/2015 3:42 PM, Nancy2 wrote:
> Jill, I don't know about calling croquettes diner food. Around here, it was considered
> an appropriate dish for a proper company dinner. It is pretty much a very thick
> beurre blanc with protein added, along with herbs, minced onion and diced celery.
> Our favorite was salmon. My mom formed the croquettes into a cone shape with a
> rounded top. They hold together best and taste best when they are deep fried.
> They were really, really good.
>
> I have never seen them on a diner menu, and I have been in plenty of diners.
>
> N.
>

My mother used to make both salmon and tuna croquettes. Hers were just
as you described--cone-shaped and deep fried. I have never made them
myself, but I used to get them in buffet lines at restaurants. I
haven't seen them recently.

MaryL

"MaryL" > wrote in message
...
> On 10/8/2015 3:42 PM, Nancy2 wrote:
>> Jill, I don't know about calling croquettes diner food. Around here, it
>> was considered
>> an appropriate dish for a proper company dinner. It is pretty much a
>> very thick
>> beurre blanc with protein added, along with herbs, minced onion and diced
>> celery.
>> Our favorite was salmon. My mom formed the croquettes into a cone shape
>> with a
>> rounded top. They hold together best and taste best when they are deep
>> fried.
>> They were really, really good.
>>
>> I have never seen them on a diner menu, and I have been in plenty of
>> diners.
>>
>> N.
>>
>
> My mother used to make both salmon and tuna croquettes. Hers were just as
> you described--cone-shaped and deep fried. I have never made them myself,
> but I used to get them in buffet lines at restaurants. I haven't seen
> them recently.

Your Tater Tots, are Potato Croquettes to us.

Look at this:

http://talk.uk-yankee.com/index.php?topic=49401.0

Interesting arguments about it too)

--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
>
> "MaryL" > wrote in message
> ...
>> On 10/8/2015 3:42 PM, Nancy2 wrote:
>>> Jill, I don't know about calling croquettes diner food. Around here, it
>>> was considered
>>> an appropriate dish for a proper company dinner. It is pretty much a
>>> very thick
>>> beurre blanc with protein added, along with herbs, minced onion and
>>> diced celery.
>>> Our favorite was salmon. My mom formed the croquettes into a cone shape
>>> with a
>>> rounded top. They hold together best and taste best when they are deep
>>> fried.
>>> They were really, really good.
>>>
>>> I have never seen them on a diner menu, and I have been in plenty of
>>> diners.
>>>
>>> N.
>>>
>>
>> My mother used to make both salmon and tuna croquettes. Hers were just
>> as you described--cone-shaped and deep fried. I have never made them
>> myself, but I used to get them in buffet lines at restaurants. I haven't
>> seen them recently.
>
> Your Tater Tots, are Potato Croquettes to us.
>
> Look at this:
>
> http://talk.uk-yankee.com/index.php?topic=49401.0
>
> Interesting arguments about it too)

I am not sure that is correct. I have argued with people in the UK about
them. These are our potato croquettes, which as you can see are not the
same at all.

http://www.foodnetwork.com/recipes/p...l?ic1=obinsite

Tater Tots are more like hash browns.

"Julie Bove" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "MaryL" > wrote in message
>> ...
>>> On 10/8/2015 3:42 PM, Nancy2 wrote:
>>>> Jill, I don't know about calling croquettes diner food. Around here,
>>>> it was considered
>>>> an appropriate dish for a proper company dinner. It is pretty much a
>>>> very thick
>>>> beurre blanc with protein added, along with herbs, minced onion and
>>>> diced celery.
>>>> Our favorite was salmon. My mom formed the croquettes into a cone
>>>> shape with a
>>>> rounded top. They hold together best and taste best when they are deep
>>>> fried.
>>>> They were really, really good.
>>>>
>>>> I have never seen them on a diner menu, and I have been in plenty of
>>>> diners.
>>>>
>>>> N.
>>>>
>>>
>>> My mother used to make both salmon and tuna croquettes. Hers were just
>>> as you described--cone-shaped and deep fried. I have never made them
>>> myself, but I used to get them in buffet lines at restaurants. I
>>> haven't seen them recently.
>>
>> Your Tater Tots, are Potato Croquettes to us.
>>
>> Look at this:
>>
>> http://talk.uk-yankee.com/index.php?topic=49401.0
>>
>> Interesting arguments about it too)
>
> I am not sure that is correct. I have argued with people in the UK about
> them. These are our potato croquettes, which as you can see are not the
> same at all.
>
> http://www.foodnetwork.com/recipes/p...l?ic1=obinsite
>
> Tater Tots are more like hash browns.

In the pictures the sw posts, he says they are tater tots. They look just
like smaller versions of our potato croquettes.


--
http://www.helpforheroes.org.uk/shop/

In article >, says...
>
> "Ophelia" > wrote in message
> ...
> >
> >
> > "MaryL" > wrote in message
> > ...
> >> On 10/8/2015 3:42 PM, Nancy2 wrote:
> >>> Jill, I don't know about calling croquettes diner food. Around here, it
> >>> was considered
> >>> an appropriate dish for a proper company dinner. It is pretty much a
> >>> very thick
> >>> beurre blanc with protein added, along with herbs, minced onion and
> >>> diced celery.
> >>> Our favorite was salmon. My mom formed the croquettes into a cone shape
> >>> with a
> >>> rounded top. They hold together best and taste best when they are deep
> >>> fried.
> >>> They were really, really good.
> >>>
> >>> I have never seen them on a diner menu, and I have been in plenty of
> >>> diners.
> >>>
> >>> N.
> >>>
> >>
> >> My mother used to make both salmon and tuna croquettes. Hers were just
> >> as you described--cone-shaped and deep fried. I have never made them
> >> myself, but I used to get them in buffet lines at restaurants. I haven't
> >> seen them recently.
> >
> > Your Tater Tots, are Potato Croquettes to us.
> >
> > Look at this:
> >
> > http://talk.uk-yankee.com/index.php?topic=49401.0
> >
> > Interesting arguments about it too)
>
> I am not sure that is correct.

It's completely wrong (like many things on that list, which is
obviously written by an American with little knowledge of UK food or
terms)


I have argued with people in the UK about
> them. These are our potato croquettes, which as you can see are not the
> same at all.
>
> http://www.foodnetwork.com/recipes/p...l?ic1=obinsite
>
> Tater Tots are more like hash browns.

They are nothing like our potato croquettes

Janet UK

"Ophelia" > wrote in message
...
>
>
> "MaryL" > wrote in message
> ...
>> On 10/8/2015 3:42 PM, Nancy2 wrote:
>>> Jill, I don't know about calling croquettes diner food. Around here, it
>>> was considered
>>> an appropriate dish for a proper company dinner. It is pretty much a
>>> very thick
>>> beurre blanc with protein added, along with herbs, minced onion and
>>> diced celery.
>>> Our favorite was salmon. My mom formed the croquettes into a cone shape
>>> with a
>>> rounded top. They hold together best and taste best when they are deep
>>> fried.
>>> They were really, really good.
>>>
>>> I have never seen them on a diner menu, and I have been in plenty of
>>> diners.
>>>
>>> N.
>>>
>>
>> My mother used to make both salmon and tuna croquettes. Hers were just
>> as you described--cone-shaped and deep fried. I have never made them
>> myself, but I used to get them in buffet lines at restaurants. I haven't
>> seen them recently.
>
> Your Tater Tots, are Potato Croquettes to us.
>
> Look at this:
>
> http://talk.uk-yankee.com/index.php?topic=49401.0
>
> Interesting arguments about it too)

This explains Tater Tots.

https://en.wikipedia.org/wiki/Tater_tot

Scroll to the bottom and you'll see that there used to be an item called
"oven crunchies" and perhaps is still available as "potato crunchies".

We have the Mexi Fries here and they are sooo good! I don't know what they
use in the seasoning but wow! And in case anybody says anything, I can no
longer eat them. I have had them in the past.

On 10/9/2015 3:23 AM, Ophelia wrote:
>
>
> "MaryL" > wrote in message
> ...
>> On 10/8/2015 3:42 PM, Nancy2 wrote:
>>> Jill, I don't know about calling croquettes diner food. Around here,
>>> it was considered
>>> an appropriate dish for a proper company dinner. It is pretty much a
>>> very thick
>>> beurre blanc with protein added, along with herbs, minced onion and
>>> diced celery.
>>> Our favorite was salmon. My mom formed the croquettes into a cone
>>> shape with a
>>> rounded top. They hold together best and taste best when they are
>>> deep fried.
>>> They were really, really good.
>>>
>>> I have never seen them on a diner menu, and I have been in plenty of
>>> diners.
>>>
>>> N.
>>>
>>
>> My mother used to make both salmon and tuna croquettes. Hers were
>> just as you described--cone-shaped and deep fried. I have never made
>> them myself, but I used to get them in buffet lines at restaurants. I
>> haven't seen them recently.
>
> Your Tater Tots, are Potato Croquettes to us.
>
> Look at this:
>
> http://talk.uk-yankee.com/index.php?topic=49401.0
>
> Interesting arguments about it too)
>
Amazing! You have given me still one difference between "the King's
English" and "American English" (and each country has many variations of
different words within their own boundaries.

Here are a couple of pictures of tater tots and salmon croquettes, as
used in the U.S.:

tater
tots:http://legendsrevealed.com/entertain...tater-tots.jpg

salmon croquettes:
http://www.saveur.com/sites/saveur.c...uettes_300.jpg

My mother would sometimes make salmon croquettes in a pyramid-shape and
sometimes like small pancakes (as shown in the picture above).

MaryL

"MaryL" > wrote in message
...
> On 10/9/2015 3:23 AM, Ophelia wrote:
>>
>>
>> "MaryL" > wrote in message
>> ...
>>> On 10/8/2015 3:42 PM, Nancy2 wrote:
>>>> Jill, I don't know about calling croquettes diner food. Around here,
>>>> it was considered
>>>> an appropriate dish for a proper company dinner. It is pretty much a
>>>> very thick
>>>> beurre blanc with protein added, along with herbs, minced onion and
>>>> diced celery.
>>>> Our favorite was salmon. My mom formed the croquettes into a cone
>>>> shape with a
>>>> rounded top. They hold together best and taste best when they are
>>>> deep fried.
>>>> They were really, really good.
>>>>
>>>> I have never seen them on a diner menu, and I have been in plenty of
>>>> diners.
>>>>
>>>> N.
>>>>
>>>
>>> My mother used to make both salmon and tuna croquettes. Hers were
>>> just as you described--cone-shaped and deep fried. I have never made
>>> them myself, but I used to get them in buffet lines at restaurants. I
>>> haven't seen them recently.
>>
>> Your Tater Tots, are Potato Croquettes to us.
>>
>> Look at this:
>>
>> http://talk.uk-yankee.com/index.php?topic=49401.0
>>
>> Interesting arguments about it too)
>>
> Amazing! You have given me still one difference between "the King's
> English" and "American English" (and each country has many variations of
> different words within their own boundaries.

Indeed they do


> Here are a couple of pictures of tater tots and salmon croquettes, as used
> in the U.S.:
>
> tater
> tots:http://legendsrevealed.com/entertain...tater-tots.jpg
>
> salmon croquettes:
> http://www.saveur.com/sites/saveur.c...uettes_300.jpg
>
> My mother would sometimes make salmon croquettes in a pyramid-shape and
> sometimes like small pancakes (as shown in the picture above).

Thanks very much))

Here are our potato croquettes:

http://step-by-step-cook.co.uk/sidedishes/croquettes/

The salmon croquettes I know are called salmon fish cakes:

http://allrecipes.co.uk/recipe/1382/...mon-cakes.aspx


--
http://www.helpforheroes.org.uk/shop/

On Thu, 8 Oct 2015 17:46:06 -0500, MaryL >
wrote:

>My mother used to make both salmon and tuna croquettes. Hers were just
>as you described--cone-shaped and deep fried. I have never made them
>myself, but I used to get them in buffet lines at restaurants. I
>haven't seen them recently.
>
>MaryL


Check out this Chef making Croquette's:

https://youtu.be/REvSfOQBuOQ


Looks pretty tasty!

William

"William" > wrote in message
...
> On Thu, 8 Oct 2015 17:46:06 -0500, MaryL >
> wrote:
>
>>My mother used to make both salmon and tuna croquettes. Hers were just
>>as you described--cone-shaped and deep fried. I have never made them
>>myself, but I used to get them in buffet lines at restaurants. I
>>haven't seen them recently.
>>
>>MaryL
>
>
> Check out this Chef making Croquette's:
>
> https://youtu.be/REvSfOQBuOQ
>
>
> Looks pretty tasty!

Pity about the swearing. Do all your cooks speak like that?? No, I don't
believe that they do.



--
http://www.helpforheroes.org.uk/shop/

On Fri, 9 Oct 2015 14:29:30 +0100, "Ophelia" >
wrote:

>ity about the swearing. Do all your cooks speak like that?? No, I don't
>believe that they do.

If you can over look the swearing and watch the whole thing including
the second part, it's pretty informative.


William

On 10/9/2015 9:29 AM, Ophelia wrote:
>
>
> "William" > wrote in message
> ...
>> On Thu, 8 Oct 2015 17:46:06 -0500, MaryL >
>> wrote:
>>
>>> My mother used to make both salmon and tuna croquettes. Hers were just
>>> as you described--cone-shaped and deep fried. I have never made them
>>> myself, but I used to get them in buffet lines at restaurants. I
>>> haven't seen them recently.
>>>
>>> MaryL
>>
>>
>> Check out this Chef making Croquette's:
>>
>> https://youtu.be/REvSfOQBuOQ
>>
>>
>> Looks pretty tasty!
>
> Pity about the swearing. Do all your cooks speak like that?? No, I
> don't believe that they do.
>
>
>
No, they don't. Keep in mind, anyone can upload a video to Youtube. I
never encountered anyone who talked to their mother that way, either.

Jill

BigC, I have a problem watching a video about cooking in which the cook
continually uses the word, "sh**," when talking about ingredients. It is
a real turnoff for me. A little effort would find a YouTube video, 11+ minutes,
of someone making salmon croquettes with Kiki's famous seafood seasoning mix,
as the narrator says. With no distracting "sh**" words. ;-))
But in this one, the maker makes them into patties. We would call those
fish cakes, reserving the word "croquette" for the distinctive cone shaped Cale's.
However, the narrator says "Simon" instead of "salmon." Interesting pronunciation.

N.

On 10/9/2015 4:38 PM, Bruce wrote:
> On Fri, 9 Oct 2015 13:04:57 -0700 (PDT), Nancy2
> > wrote:
>
>> BigC, I have a problem watching a video about cooking in which the cook
>> continually uses the word, "sh**," when talking about ingredients. It is
>> a real turnoff for me.
>
> Who cares what she calls that shit. It's how it tastes that counts!
>
Of course it's how it tastes. But the constant cursing isn't
attractive, that's for sure. Apparently it's just the way she talks.

I've encountered many people over the years who couldn't speak a
complete sentence without cursing. I have to chalk it up to poor
vocabulary.

Jill

On 10/9/2015 6:31 PM, Sqwertz wrote:
> The recipes and photos of the food are absolutely horrid.
>
> -sw


As are you, you subhuman virus!

Some folks live in a culture where those vulgar words are just common
everyday language. Obviously, they were words of endearment to her son
who was operating the camera.

William

"Bruce" > wrote in message
...
> On Fri, 09 Oct 2015 08:50:15 -0400, William > wrote:
>
>>On Thu, 8 Oct 2015 17:46:06 -0500, MaryL >
>>wrote:
>>
>>>My mother used to make both salmon and tuna croquettes. Hers were just
>>>as you described--cone-shaped and deep fried. I have never made them
>>>myself, but I used to get them in buffet lines at restaurants. I
>>>haven't seen them recently.
>>>
>>>MaryL
>>
>>
>>Check out this Chef making Croquette's:
>>
>>https://youtu.be/REvSfOQBuOQ
>
> Ok, I have a new favourite chef. I like that mother****in' shit!
>

*rolls eyes*


--
http://www.helpforheroes.org.uk/shop/

"Bruce" > wrote in message
...
> On Fri, 9 Oct 2015 21:42:52 +0100, "Ophelia" >
> wrote:
>
>>
>>
>>"Bruce" > wrote in message
. ..
>>> On Fri, 09 Oct 2015 08:50:15 -0400, William > wrote:
>>>
>>>>On Thu, 8 Oct 2015 17:46:06 -0500, MaryL >
>>>>wrote:
>>>>
>>>>>My mother used to make both salmon and tuna croquettes. Hers were just
>>>>>as you described--cone-shaped and deep fried. I have never made them
>>>>>myself, but I used to get them in buffet lines at restaurants. I
>>>>>haven't seen them recently.
>>>>>
>>>>>MaryL
>>>>
>>>>
>>>>Check out this Chef making Croquette's:
>>>>
>>>>https://youtu.be/REvSfOQBuOQ
>>>
>>> Ok, I have a new favourite chef. I like that mother****in' shit!
>>>
>>
>>*rolls eyes*
>
> The swearing is part of the preparation, just like her seasoning mix.

I see ...
--
http://www.helpforheroes.org.uk/shop/

On Sat, 10 Oct 2015 07:54:09 +1100, Bruce > wrote:

> On Fri, 9 Oct 2015 21:42:52 +0100, "Ophelia" >
> wrote:
>
> >
> >
> >"Bruce" > wrote in message
> >>>
> >>>
> >>>Check out this Chef making Croquette's:
> >>>
> >>>https://youtu.be/REvSfOQBuOQ
> >>
> >> Ok, I have a new favourite chef. I like that mother****in' shit!
> >>
> >
> >*rolls eyes*
>
> The swearing is part of the preparation, just like her seasoning mix.

If watching a cook swear while demonstrating recipes isn't high on
Ophelia's to-do list, this cook might appeal to her.
https://www.youtube.com/watch?v=kXROJn8mEK8
The shrimp came from Eatily (NYC), not Italy. Some recipes have
ingredient + amount in the lower left corner as she adds them, this
one doesn't - but at least there's a link to the written recipe.

--

sf

On Sat, 10 Oct 2015 07:16:46 +1100, Bruce > wrote:

> On Fri, 09 Oct 2015 08:50:15 -0400, William > wrote:
>
> >On Thu, 8 Oct 2015 17:46:06 -0500, MaryL >
> >wrote:
> >
> >>My mother used to make both salmon and tuna croquettes. Hers were just
> >>as you described--cone-shaped and deep fried. I have never made them
> >>myself, but I used to get them in buffet lines at restaurants. I
> >>haven't seen them recently.
> >>
> >>MaryL
> >
> >
> >Check out this Chef making Croquette's:
> >
> >https://youtu.be/REvSfOQBuOQ
>
> Ok, I have a new favourite chef. I like that mother****in' shit!

I like her, but I keep looking at her kitchen wondering who had the
money to finance that.

--

sf

On Sat, 10 Oct 2015 22:38:12 +1100, Bruce > wrote:

> On Sat, 10 Oct 2015 04:34:07 -0700, sf > wrote:
>
> >On Sat, 10 Oct 2015 07:16:46 +1100, Bruce > wrote:
> >
> >> On Fri, 09 Oct 2015 08:50:15 -0400, William > wrote:
> >>
> >> >On Thu, 8 Oct 2015 17:46:06 -0500, MaryL >
> >> >wrote:
> >> >
> >> >>My mother used to make both salmon and tuna croquettes. Hers were just
> >> >>as you described--cone-shaped and deep fried. I have never made them
> >> >>myself, but I used to get them in buffet lines at restaurants. I
> >> >>haven't seen them recently.
> >> >>
> >> >>MaryL
> >> >
> >> >
> >> >Check out this Chef making Croquette's:
> >> >
> >> >https://youtu.be/REvSfOQBuOQ
> >>
> >> Ok, I have a new favourite chef. I like that mother****in' shit!
> >
> >I like her, but I keep looking at her kitchen wondering who had the
> >money to finance that.
>
> Maybe she's a successful corporate lawyer when she's not cooking.

More like crack dealer. In any case, I think she has a food
truck/catering business, which still doesn't explain how she can
afford that house.

--

sf

On 10/8/2015 4:42 PM, Nancy2 wrote:
> Jill, I don't know about calling croquettes diner food. Around here, it was considered
> an appropriate dish for a proper company dinner. It is pretty much a very thick
> beurre blanc with protein added, along with herbs, minced onion and diced celery.
> Our favorite was salmon. My mom formed the croquettes into a cone shape with a
> rounded top. They hold together best and taste best when they are deep fried.
> They were really, really good.
>
> I have never seen them on a diner menu, and I have been in plenty of diners.
>
> N.
>
Just seems like something from a 1950's or 60's diner to me. As I said,
my mother bought the frozen ones. I've never tried to make chicken
croquettes from scratch. I can't see any reason why they'd be a bad
thing. I would serve them as the main with a vegetable on the side.

On 10/8/2015 7:21 PM, jmcquown wrote:
> On 10/8/2015 4:42 PM, Nancy2 wrote:
>> Jill, I don't know about calling croquettes diner food. Around here,
>> it was considered
>> an appropriate dish for a proper company dinner. It is pretty much a
>> very thick
>> beurre blanc with protein added, along with herbs, minced onion and
>> diced celery.
>> Our favorite was salmon. My mom formed the croquettes into a cone
>> shape with a
>> rounded top. They hold together best and taste best when they are
>> deep fried.
>> They were really, really good.
>>
>> I have never seen them on a diner menu, and I have been in plenty of
>> diners.
>>
>> N.
>>
> Just seems like something from a 1950's or 60's diner to me. As I said,
> my mother bought the frozen ones. I've never tried to make chicken
> croquettes from scratch. I can't see any reason why they'd be a bad
> thing. I would serve them as the main with a vegetable on the side.

I think the main reason some might not make them is 2 parts protein to
1+ part bread. No different to me than a sandwich but the mind can play
games with a main dish recipe and carb control.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 10/8/2015 8:54 PM, Cheryl wrote:
> On 10/8/2015 7:21 PM, jmcquown wrote:
>> On 10/8/2015 4:42 PM, Nancy2 wrote:
>>> Jill, I don't know about calling croquettes diner food. Around here,
>>> it was considered
>>> an appropriate dish for a proper company dinner. It is pretty much a
>>> very thick
>>> beurre blanc with protein added, along with herbs, minced onion and
>>> diced celery.
>>> Our favorite was salmon. My mom formed the croquettes into a cone
>>> shape with a
>>> rounded top. They hold together best and taste best when they are
>>> deep fried.
>>> They were really, really good.
>>>
>>> I have never seen them on a diner menu, and I have been in plenty of
>>> diners.
>>>
>>> N.
>>>
>> Just seems like something from a 1950's or 60's diner to me. As I said,
>> my mother bought the frozen ones. I've never tried to make chicken
>> croquettes from scratch. I can't see any reason why they'd be a bad
>> thing. I would serve them as the main with a vegetable on the side.
>
> I think the main reason some might not make them is 2 parts protein to
> 1+ part bread. No different to me than a sandwich but the mind can play
> games with a main dish recipe and carb control.
>
Could be. I don't think the folks who came up with chicken croquettes
(a use for leftover chicken and to stretch the food dollar) were
counting carbs.

Jill

"Cheryl" > wrote in message
b.com...
> On 10/8/2015 7:21 PM, jmcquown wrote:
>> On 10/8/2015 4:42 PM, Nancy2 wrote:
>>> Jill, I don't know about calling croquettes diner food. Around here,
>>> it was considered
>>> an appropriate dish for a proper company dinner. It is pretty much a
>>> very thick
>>> beurre blanc with protein added, along with herbs, minced onion and
>>> diced celery.
>>> Our favorite was salmon. My mom formed the croquettes into a cone
>>> shape with a
>>> rounded top. They hold together best and taste best when they are
>>> deep fried.
>>> They were really, really good.
>>>
>>> I have never seen them on a diner menu, and I have been in plenty of
>>> diners.
>>>
>>> N.
>>>
>> Just seems like something from a 1950's or 60's diner to me. As I said,
>> my mother bought the frozen ones. I've never tried to make chicken
>> croquettes from scratch. I can't see any reason why they'd be a bad
>> thing. I would serve them as the main with a vegetable on the side.
>
> I think the main reason some might not make them is 2 parts protein to 1+
> part bread. No different to me than a sandwich but the mind can play games
> with a main dish recipe and carb control.

Also time consuming to make. These are one thing that I would make a lot of
and freeze.

Jill, I didn't know there were ever frozen ones! Salmon is really,
really good. Mom coated hers with saltine cracker crumbs, but I might try
Panko, now that it is so available...except they might get kinda burnt in
a deep fryer, while keeping it in the oil long enough to be hot and done
throughout the inside. Still, I could experiment with one ..... Now I am
feeling hungry for them, along with some nostalgia for the days when
my mom was busy in the kitchen.

N.

On 10/8/2015 8:57 PM, Nancy2 wrote:
> Jill, I didn't know there were ever frozen ones!

I don't remember the brand. Some inexpensive frozen family-size entree.
Mom bought all sorts of things like that in the 1960's. All she had
to do was open a can of veggies and make some boxed mashed potatoes to
go along with this heated in the oven in a foil pan thing and dinner was
served.

That doesn't mean actual from scratch chicken croquettes could not taste
great. It just means eating that weird frozen stuff did put me off
certain recipes for a few decades.

> Salmon is really, really good. Mom coated hers with saltine cracker crumbs, but I might try
> Panko, now that it is so available...except they might get kinda burnt in
> a deep fryer,

No deep frying for me.

> while keeping it in the oil long enough to be hot and done
> throughout the inside. Still, I could experiment with one ..... Now I am
> feeling hungry for them, along with some nostalgia for the days when
> my mom was busy in the kitchen.
>
> N.
>
Your salmon croquettes are totally different from the chicken croquettes
I've got in mind. But do enjoy!

Jill

"Nancy2" > wrote in message
...
> Jill, I didn't know there were ever frozen ones! Salmon is really,
> really good. Mom coated hers with saltine cracker crumbs, but I might try
> Panko, now that it is so available...except they might get kinda burnt in
> a deep fryer, while keeping it in the oil long enough to be hot and done
> throughout the inside. Still, I could experiment with one ..... Now I am
> feeling hungry for them, along with some nostalgia for the days when
> my mom was busy in the kitchen.
>
> N.

I don't think they were available everywhere. Never saw them here. Only
place I did see them was at the military commissary on Cape Cod.

"jmcquown" > wrote in message
...
> The mention of Blue Plate Specials made me think of chicken croquettes.
>
> I've never made chicken croquettes but it sure sounds like some diner food
> I'd have enjoyed. I think my mother bought some frozen, once upon a time,
> when I was a teen. A Freezer Queen family entree or some such thing.
>
> Still, the idea just appeals as a way to use chicken. I have a cookbook,
> '365 Ways to Cook Chicken'. I've culled a few really good quick recipes
> from that book over the years. This is their recipe:
>
> Oven Chicken Croquettes
>
> 5 Tablespoons butter
> 3 Tablespoons flour
> 1/2 cup milk
> 1/2 cup chicken broth
> 2 cups finely chopped cooked chicken
> 1-1/4 cups bread crumbs
> 3 Tablespoons chopped fresh parsley
> 1/4 teaspoon salt
> 2 eggs, beaten
> 1/4 cup grated parmesan cheese
>
> 1. In medium saucepan met 3 Tbs butter over medium heat. Add flour and
> cook, stirring, for 1-2 minutes without browning. Gradually whisk in milk
> and broth and cook, stirring constantly, until smooth and thickened.
> Remove from heat. Let cool 5 minutes.
>
> 2. In a large bowl, combine chicken, 1 cup of the breadcrumbs, parsley,
> salt and eggs. Mix well. Pour in sauce, blend and cover. Chill 2 hours
> until set.
>
> 3. Preheat oven to 350F. Combine parmesan cheese and remaining bread
> crumbs in a shallow dish. Shape chicken mixture into 2-1/2-3" balls then
> pat into ovals. (Makes about 8) Roll croquettes in bread crumb mixture.
>
> 4. Arrange croquettes in a greased 12x8x2 baking dish. Melt remaining 2
> tablespoons butter and drizzle over croquettes. Bake 30 minutes, until
> golden brown.
>
> Jill

I've never made chicken ones but I used to make hominy ones quite often.

On Thursday, October 8, 2015 at 4:33:28 PM UTC-6, Julie Bove wrote:
> "jmcquown" > wrote in message
> ...
> > The mention of Blue Plate Specials made me think of chicken croquettes.
> >
> > I've never made chicken croquettes but it sure sounds like some diner food
> > I'd have enjoyed. I think my mother bought some frozen, once upon a time,
> > when I was a teen. A Freezer Queen family entree or some such thing.
> >
> > Still, the idea just appeals as a way to use chicken. I have a cookbook,
> > '365 Ways to Cook Chicken'. I've culled a few really good quick recipes
> > from that book over the years. This is their recipe:
> >
> > Oven Chicken Croquettes
> >
> > 5 Tablespoons butter
> > 3 Tablespoons flour
> > 1/2 cup milk
> > 1/2 cup chicken broth
> > 2 cups finely chopped cooked chicken
> > 1-1/4 cups bread crumbs
> > 3 Tablespoons chopped fresh parsley
> > 1/4 teaspoon salt
> > 2 eggs, beaten
> > 1/4 cup grated parmesan cheese
> >
> > 1. In medium saucepan met 3 Tbs butter over medium heat. Add flour and
> > cook, stirring, for 1-2 minutes without browning. Gradually whisk in milk
> > and broth and cook, stirring constantly, until smooth and thickened.
> > Remove from heat. Let cool 5 minutes.
> >
> > 2. In a large bowl, combine chicken, 1 cup of the breadcrumbs, parsley,
> > salt and eggs. Mix well. Pour in sauce, blend and cover. Chill 2 hours
> > until set.
> >
> > 3. Preheat oven to 350F. Combine parmesan cheese and remaining bread
> > crumbs in a shallow dish. Shape chicken mixture into 2-1/2-3" balls then
> > pat into ovals. (Makes about 8) Roll croquettes in bread crumb mixture.
> >
> > 4. Arrange croquettes in a greased 12x8x2 baking dish. Melt remaining 2
> > tablespoons butter and drizzle over croquettes. Bake 30 minutes, until
> > golden brown.
> >
> > Jill
>
> I've never made chicken ones but I used to make hominy ones quite often.

How do you keep all those grits from coming unglued? Seems to me that the
whole croquette would fall apart....at least from my experience with
grits.
=====

On 10/11/2015 9:07 PM, Roy wrote:
> On Thursday, October 8, 2015 at 4:33:28 PM UTC-6, Julie Bove wrote:
>> "jmcquown" > wrote in message
>> ...
>>> The mention of Blue Plate Specials made me think of chicken croquettes.
>>>
>>> I've never made chicken croquettes but it sure sounds like some diner food
>>> I'd have enjoyed. I think my mother bought some frozen, once upon a time,
>>> when I was a teen. A Freezer Queen family entree or some such thing.
>>>
>>> Still, the idea just appeals as a way to use chicken. I have a cookbook,
>>> '365 Ways to Cook Chicken'. I've culled a few really good quick recipes
>>> from that book over the years. This is their recipe:
>>>
>>> Oven Chicken Croquettes
>>>
>>> 5 Tablespoons butter
>>> 3 Tablespoons flour
>>> 1/2 cup milk
>>> 1/2 cup chicken broth
>>> 2 cups finely chopped cooked chicken
>>> 1-1/4 cups bread crumbs
>>> 3 Tablespoons chopped fresh parsley
>>> 1/4 teaspoon salt
>>> 2 eggs, beaten
>>> 1/4 cup grated parmesan cheese
>>>
>>> 1. In medium saucepan met 3 Tbs butter over medium heat. Add flour and
>>> cook, stirring, for 1-2 minutes without browning. Gradually whisk in milk
>>> and broth and cook, stirring constantly, until smooth and thickened.
>>> Remove from heat. Let cool 5 minutes.
>>>
>>> 2. In a large bowl, combine chicken, 1 cup of the breadcrumbs, parsley,
>>> salt and eggs. Mix well. Pour in sauce, blend and cover. Chill 2 hours
>>> until set.
>>>
>>> 3. Preheat oven to 350F. Combine parmesan cheese and remaining bread
>>> crumbs in a shallow dish. Shape chicken mixture into 2-1/2-3" balls then
>>> pat into ovals. (Makes about 8) Roll croquettes in bread crumb mixture.
>>>
>>> 4. Arrange croquettes in a greased 12x8x2 baking dish. Melt remaining 2
>>> tablespoons butter and drizzle over croquettes. Bake 30 minutes, until
>>> golden brown.
>>>
>>> Jill
>>
>> I've never made chicken ones but I used to make hominy ones quite often.
>
> How do you keep all those grits from coming unglued? Seems to me that the
> whole croquette would fall apart....at least from my experience with
> grits.
> =====
>
Hominy doesn't necessarily have to be ground into grits. You can buy
canned whole hominy. A few images:

http://tinyurl.com/pyk6nr3

Can't see how whole hominy would work well for croquettes, though. I
Googled and found grits croquettes!

http://www.cooks.com/recipe/di7ei98b...roquettes.html

The recipe calls for chicken or fish along with the grits. So maybe
they're sort of like croquettes.

Jill

On Wed, 14 Oct 2015 05:02:09 -0400, jmcquown >
wrote:

>Hominy doesn't necessarily have to be ground into grits. You can buy
>canned whole hominy. A few images:
>
>http://tinyurl.com/pyk6nr3
>
>Can't see how whole hominy would work well for croquettes, though. I
>Googled and found grits croquettes!
>
>http://www.cooks.com/recipe/di7ei98b...roquettes.html
>
>The recipe calls for chicken or fish along with the grits. So maybe
>they're sort of like croquettes.
>
>Jill


Jill, you should read this before you consider eating Hominy:

https://en.wikipedia.org/wiki/Hominy

After reading this Wikipedia description of the Hominy manufacturing
process, I can't believe people would eat it.

William

On Wednesday, October 14, 2015 at 6:43:23 AM UTC-4, BigC300 wrote:

> After reading this Wikipedia description of the Hominy manufacturing
> process, I can't believe people would eat it.

Lutefisk

Cindy Hamilton

On Wed, 14 Oct 2015 06:42:35 -0400, William > wrote:

>On Wed, 14 Oct 2015 05:02:09 -0400, jmcquown >
>wrote:
>
>>Hominy doesn't necessarily have to be ground into grits. You can buy
>>canned whole hominy. A few images:
>>
>>http://tinyurl.com/pyk6nr3
>>
>>Can't see how whole hominy would work well for croquettes, though. I
>>Googled and found grits croquettes!
>>
>>http://www.cooks.com/recipe/di7ei98b...roquettes.html
>>
>>The recipe calls for chicken or fish along with the grits. So maybe
>>they're sort of like croquettes.
>>
>>Jill
>
>
>Jill, you should read this before you consider eating Hominy:
>
>https://en.wikipedia.org/wiki/Hominy
>
>After reading this Wikipedia description of the Hominy manufacturing
>process, I can't believe people would eat it.
>
>William

Did you also read this?
https://en.wikipedia.org/wiki/Nixtamalization

Janet US

On 10/14/2015 03:42 AM, William wrote:

> After reading this Wikipedia description of the Hominy manufacturing
> process, I can't believe people would eat it.

Are you objecting to the use of lye? If so, you should also avoid
pretzels, canned mandarin oranges, olives and ramen (you can make
homemade ramen from almost any pasta using lye). Also, as Cindy noted,
lutefisk. Some bakers boil raw bagels in lye water to make a darker
crust. So you should avoid bagels too.