|½ pounds||Cooked ham|
|½ pounds||Cooked pork|
|½ can||(no. 1) corned beef|
|1 pounds||Sour kraut; drained|
|1 tablespoon||Fresh parsley; chopped finely|
|2||Eggs; well beaten|
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, .
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