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Salmon Croquettes

1 cn (15.5-oz) salmon; drained
1 cn (10.75-oz) cream of mushroom soup
3 tb Heaping horseradish; divided
1/3 -(up to) 1/2 c Milk
1/4 lb Crackers; crumbled
2 Eggs
2 tb Water
Oil for frying


Combine salmon, 1/3 can soup and 2 tablespoons horseradish. Chill. Beat eggs and water. Roll 1 tablespoon salmon in crumbs; dip in eggs; then again in crumbs. Heat oil in skillet and fry croquettes until brown. Drain on paper towel. Combine rest of soup, 1 tablespoon horseradish and milk; heat to make sauce for croquettes. Make crumbs by putting crackers in plastic bag and rolling with rolling pin.




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