Serves 54 balls
3 tablespoons butter or margarine
1 medium onion, finely chopped
1 cup finely chopped cooked ham
1 cup finely chopped cooked corned beef
1/2 medium clove garlic, crushed
6 tablespoons flour
1 egg, beaten
2 cups well-drained sauerkraut, finely chopped
1/8 teaspoon each: seasoned salt, monosodium glutamate
1/8 teaspoon Worcestershire
1 tablespoon chopped parsley
1/2 cup beef stock or bouillon
2 cups milk
2-1/2 cups sifted flour
2 cups fine dry bread crumbs
A concoction of corned beef, ham and kraut made into bite-size balls and deep fried to a crisp, golden brown.
Melt butter; add onion and cook over low heat 5 minutes. Stir in ham, corned beef and garlic. Cook 10 minutes, stirring occasionally. Blend in 6 tablespoons flour and the egg. Stir in kraut, seasonings and stock. Cook over low heat, stirring occasionally, until thickened. Chill.
Shape into walnut-size balls. Thoroughly combine milk and 2-1/2 cups flour; coat balls with this mixture. Roll in bread crumbs. Fry in deep hot fat (375 ) 2 to 3 minutes, or until lightly browned. Drain on absorbent paper. Serve warm on cocktail picks.
Note: To Freeze — Shape kraut mixture into balls; place in freezer container, dividing layers with foil or freezer wrap. Freeze, making sure the container is well sealed. Remove from freezer and partially thaw at room temperature 1 hour before serving time. Increase frying time by about 1 minute.
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