|½ cup||Chopped onion|
|1 cup||Chopped celery|
|½ cup||Butter or margarine|
|3½ cup||Herb-seasoned stuffing croutons|
|3 cups||Cooked whole kernel corn|
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
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