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PEANUT AND RICE CROQUETTES

(EntrÉes) - (The International Jewish Cook Book)







To one cup of freshly cooked rice allow one cup of peanut butter, four
tablespoons of minced celery, one teaspoon of grated onion, one
tablespoon of canned tomatoes, and salt and pepper to taste. Mix well;
add the white of one egg, reserving the yolk for coating the croquettes.
Shape into croquettes and let stand in a cold place for an hour, then
coat with the egg yolk mixed with one tablespoon of water and roll in
stale bread crumb dust until well covered. Fry in any hot oil or butter
substitute.











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