| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Grains | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Chopped onion |
| 1 | c | Chopped celery |
| 1/2 | c | Butter or margarine |
| 3 1/2 | c | Herb-seasoned stuffing croutons |
| 3 | c | Cooked whole kernel corn |
| 3 | Eggs, beaten | |
| 1/2 | c | Water |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
In a saucepan, cook onion and celery in butter until tender; set aside to cool. In a bowl, combine croutons, corn, eggs, water, salt, pepper and onion mixture; mix well. Shape into eight to 10 balls. Place in an ungreased shallow baking dish. Bake, uncovered, at 375! for 25-30 minutes. Yield: 8-10 servings. From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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