APPETIZER
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CORNED-BEEF AND SAUERKRAUT BALLS
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Cook 1 can (14-ounces) sauerkraut with
1 1/2 cups water for 15 minutes. Drain and force through medium blade of food chopper, with:
1 can (12 ounces) corned beef and:
1 small onion.
Melt 1/4 cup margarine; stir in 1/4 cup flour, 1/4 teaspoon dry mustard, 1 teaspoon horse-radish and 3/4 cup milk.
Add ground mixture and cook until thickened; add 1/2 cup flavored fine dry bread crumbs and cook a few minutes longer.
Chill several hours.
Form into 1-inch balls, roll in flour then in 2 beaten eggs, then in fine dry bread crumbs.
Fry in hot deep fat, 370-375 degrees, depending on the type of oil you are using; fry until golden brown.
(Can be made ahead, refrigerated or frozen and reheated in hot 400 degree F oven, for 10 minutes, or until hot.)
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Makes about 60 balls.
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