Pennsylvania Mennonite Turkey Croquettes (1981)

• 1-1/2 cups diced cooked turkey
• 1/4 cup finely chopped celery
• 1/4 tspn celery salt
• 1 tspn lemon juice
• 1 tspn finely chopped parsley
• 1/2 cup thick white sauce (see below)
• 1/2 tspn salt
• 2 cups crumbs (1/2 bread, 1/2 saltine grackers)
• 2 eggs, beaten
• Fresh parsley for garnish

In a large mixing bowl, combine the turkey, celery, celery salt, salt, lemon juice, parsley, white sauce, and salt.  

Form into cone-shaped croquettes. Roll in crumbs, then dip in beaten eggs, and roll in crumbs again. Chill at least 30 minutes until firm. 

Fry in deep fat at 375 degrees (preheated) until golden brown. Keep warm in preheated 300-degrees oven until ready to serve. Serve very hot with turkey gravy. Garnish with fresh parsley.

White Sauce (medium thickness)

• 2 tbspns shortening or butter
• 2 tbspns flour
• 1 cup milk
• 1/4 tspn salt
• Dash freshly ground pepper

In a 1-quart saucepan, heat the shortening or butter. Gradually add flour, stirring with a whisk until it becomes a smooth paste. Gradually add the milk, stirring constantly, until thickened. Add salt and pepper, and reduce heat to very low. Stir for at least a minute before adding to prepared dish.

More "Lost" Mennonite Recipes

Mennonite Corn Pie with Bacon (1950)

Mennonite Cabbage with Bacon and Potatoes (1950)

(Origin - "Betty Groff's Country Goodness Cookbook" by Betty Groff. Published in 1981. "Deep in the heart of the rolling hills of Pennsylvania lies a restaurant that James Beard has called 'one of the steadfast outposts of true Americana.' Throughout the year, Groff's Farm Restaurant serves the finest in country cooking... all prepared to perfection in the best Mennonite tradition.")