1 onion, grated
6 tbsp. butter
1/2 tsp. black pepper
1/2 clove chopped garlic (optional)
1 egg
1 tsp. salt
1/2 tsp. celery salt
1 1/2 c. mashed beans, drained
1/3 c. bean juice (optional)
Bread crumbs
Fat for frying

Melt butter over low heat; add onion, cook gently 5 minutes. Add salt, pepper, garlic, celery salt. Blend bean juice with mashed beans. Add this mixture to onion mixture. Pour into dish and chill until ice cold. Form mixture into shape of chicken legs.

Roll in beaten egg and bread crumbs. Chill again until firm or overnight. Fry in deep as chicken until nicely browned. Drain on absorbent paper and insert stick to represent chicken leg. (Sticks are at meat market.)

Yields 9 large sized legs or 12 medium size legs. Serve hot with cheese sauce if desired.

CHEESE SAUCE:

1/2 cube butter
1/2 c. flour
2 c. milk
1 lb. cheese spread

Melt butter, add flour and cook until bubbly. Add milk and cook smooth. Boil 1 minute. Cut cheese in small pieces and beat into hot cream sauce. Use electric beater and beat and beat. Long beating improves the sauce. Add milk for the consistency you prefer.