| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Meat |
8 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Cooked ham |
| 1/2 |
lb |
Cooked pork |
| 1/2 |
cn |
(no. 1) corned beef |
| 1 |
lb |
Sour kraut; drained |
| 2 |
tb |
Onion |
| 2 |
tb |
Butter |
| 1 |
c |
Milk |
| 1 |
tb |
Fresh parsley; chopped finely |
| 1/2 |
ts |
Salt |
| 1 |
c |
Flour |
| 2 |
|
Eggs; well beaten |
|
|
Bread crumbs |
INSTRUCTIONS
Grind meat well & mix with sour kraut. Saute onions in butter. Add parsley
& salt. Add flour & milk. (It will be lumpy.) Cook a few minutes & cool
slightly. Add meat & sour kraut mixture. Let cool. Roll into walnut-sized
balls. Roll in beaten eggs then in fine bread crumbs. Deep fry. Yields
50-60 balls.
MRS. JIM HASTINGS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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