Corn Ballsgrains 1/2 cup chopped onion 1 cup chopped celery 1/2 cup butter or margarine 3 1/2 cup herb-seasoned stuffing croutons 3 cup cooked whole kernel corn 3 eggs, beaten 1/2 cup water 1/2 teaspoon salt 1/4 teaspoon 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 |
