CRISPY MEAT PATTIES An easy way to make tempting croquettes
Reading edition
½ cup bread crumbs 1 cup chopped, cooked vegetables (carrots, beets, peas) 1 teaspoon Worcestershire sauce ¾ teaspoon salt 1 cup ground left-over meat 1 egg, slightly beaten with 1½ tablespoons cold water 1 can Franco-American Spaghetti
Chop Franco-American Spaghetti fine and mix with vegetables, Worcestershire, salt and ground meat. Shape into cakes, dip in bread crumbs, then in beaten egg and again in crumbs. Chill 20 minutes in refrigerator. Sauté in hot fat (375° F.) 1 inch deep in a heavy frying pan until brown on each side. Drain on absorbent paper. Serve with cucumber salad; strawberries or sliced pineapple for dessert.