1/2 c. finely chopped onion
1/4 tsp. garlic powder
1 Tbsp. butter
3 Tbsp. flour
1/2 tsp. instant bouillon
1 (16 oz.) can sauerkraut,
drained and finely chopped
1 1/2 c. finely chopped corned
1 Tbsp. chopped parsley
2 beaten eggs
1 c. milk
1 1/3 c. flour
1 3/4 c. fine dry bread crumbs
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
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.
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