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REUBEN BALLS 1/2 c. finely chopped onion 1/4 tsp. garlic powder 1 Tbsp. butter 3 Tbsp. flour 1/2 tsp. instant bouillon granules 1 (16 oz.) can sauerkraut, drained and finely chopped 1 1/2 c. finely chopped corned beef 1 Tbsp. chopped parsley 2 beaten eggs 1 c. milk 1 1/3 c. flour 1 3/4 c. fine dry bread crumbs cooking oil mustard sauce (optional) Cook onion and garlic in butter. Blend in 3 tablespoons flour and bouillon. Add 1/2 cup water; cook and stir until bubbly. Remove from heat. Stir in sauerkraut and corned beef. Chill. Form into 48 small balls and set aside. Combine eggs, milk and remaining flour; beat smooth. Dip balls in batter and crumbs. Fry in deep hot oil (365 degrees) for 1 minute. Drain and serve. Or bake at 350 degrees for 20 minutes. Serve with the mustard sauce. Mustard Sauce: Combine 1/2 cup milk, 2 tablespoons dry onion soup mix, 1 cup sour cream and 1 tablespoon prepared mustard. Heat through; stir occasionally. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |