Corn Balls
- 1/2 c Chopped onion
- 1 c Chopped celery
- 1/2 c Butter or margarine
- 3 1/2 c Herb-seasoned stuffing
- -croutons
- 3 c Cooked whole kernel corn
- 3 Eggs, beaten
- 1/2 c Water
- 1/2 ts Salt
- 1/4 ts Pepper
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
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
