> From: srasheed@juno.com (Sam M Rasheed) Melt margarine in a heavy saucepan over low heat; add 1/4 cup flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 1 cup creamer; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Remove from heat; stir in chicken. Covered and chill about 1 hour. Shape chicken mixture into 6 balls or logs. Combine egg and 1 tbsp creamer; mix well, and set aside. Dredge croquettes in 1/3 cup flour; then dip into egg and milk mixture, and coat each croquette with bread crumbs. Fry croquettes in deep hot oil 370 degrees for 3-5 minutes or until golden brown. Drain croquettes on paper towels. Yield 6 servings. Posted to JEWISH-FOOD digest by Nancy Berry on Nov 25, 1998,