| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Appetizers, Crocker |
60 |
Appetizers |
INGREDIENTS
| 1 |
lb |
Ground pork |
| 1 |
md |
Onion, finely chopped |
| 1/2 |
lb |
Ground fully cooked smoked ham |
| 1 |
c |
All-purpose flour |
| 1/2 |
ts |
Dry mustard |
| 4 |
dr |
Red pepper sauce |
| 1/2 |
c |
Milk |
| 1/4 |
c |
Snipped parsley |
| 16 |
oz |
Can sauerkraut, rinsed, well drained and chopped |
| 1/4 |
c |
Margarine or butter |
| 2 |
|
Eggs |
| 1/4 |
c |
Cold water |
| 3/4 |
c |
Dry bread crumbs |
|
|
Mustard Sauce |
INSTRUCTIONS
Cook and stir ground pork and onion in 10-inch skillet over medium heat
until pork is done; drain. Stir in ham, flour, mustard and pepper sauce
thoroughly. Stir in milk. Cook over medium heat, stirring constantly, until
hot, about 5 minutes; remove from heat. Stir in parsley and sauerkraut;
cool.
Heat margarine in jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, in 400F oven
until melted. Mix eggs and water. Shape pork mixture into 1-inch balls; dip
in egg mixture. Coat evenly with bread crumbs. Place in margarine in pan.
Bake uncovered 15 minutes; turn. Bake until hot and golden brown, about 15
minutes longer. Serve with Mustard Sauce. About 5 dozen appetizers; 70
calories per appetizer.
Source: Betty Crockers Cookbook, 6th Edition
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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