WILD RICE CROQUETTES

MAKES ABOUT 2 DOZEN; SERVING 6

2 cups Chicken Stock, or broth
1/2 cup wild rice, rinsed

2 cups finely chopped boiled ham (about 1/2 pound)

1/2 cup grated brick or white Cheddar cheese
2 egg yolks, beaten
2 tablespoons minced onion
1 tablespoon minced fresh parsley
1 small clove garlic, minced
1/2 teaspoon minced fresh dill
1/4 teaspoon freshly ground pepper

Caper Sauce (recipe follows)

Dry bread crumbs
Vegetable oil (for frying)

1. Heat stock in medium saucepan to boiling; stir in rice. Reduce heat. Simmer, covered, stirring occasionally, until rice is tender, about 40 minutes. Drain; let cool.

2. Combine rice, ham, cheese, egg yolks, whole egg, onion, parsley, garlic, dill and pepper in large bowl. Refrigerate, covered, until very cold; 1 to 1 and 1/2 hours.

3. Meanwhile, make Caper Sauce.

4. Shape rice mixture, about 1 and 1/2 tablespoons at a time, into firm-packed ovals. Coat with bread crumbs. Refrigerate in single layer 20 minutes.

5. Heat 3 inches of oil in medium saucepan, over medium heat to 375 degrees. Fry croquettes 3 at a time, turning once, until golden, about 2 minutes. Drain on paper toweling. Serve with Caper Sauce.

CAPER SAUCE: MAKES ABOUT 3/4 CUP

3/4 cup dairy sour cream
1 and 1/2 teaspoons Dijon-style mustard
1 and 1/2 teaspoons chopped capers
Pinch of freshly ground pepper

Combine all ingredients in small bowl. Refrigerate, covered, for at least 30 minutes before using.