Sauerkraut Balls From Marcia **** 1/2

Categories:
cheese, ham, snacks

1 each onion; finely chopped
3 tablespoon butter
12 oz ham; finely chopped
12 oz corned beef; finely chopped
1 each clove garlic; mashed
6 tablespoon flour
1 each egg
1 lb bag sauerkraut; chopped, drained
1 dash seasoned salt
1 dash accent
1 teaspoon worcestershire sauce
1 tablespoon parsley
1/2 cup chicken stock
8 oz cream cheese; softened
2 cup milk
2 1/2 cup flour
1 single fine dry bread crumbs

Saute the onion in butter in a LARGE pan; add ham, corned beef, and garlic. Heat all well. Stir in flour and egg and cook until blended. Add sauerkraut seasoned salt, accent, Worcestershire sauce, parsley, and chicken stock; cook thoroughly. Add the cream cheese and cook until mixture is pretty thick. Spread mixture onto a baking pan. Chill overnight. Shape into 1" balls and dip in a batter made of the milk and flour, then roll in the bread crumbs. French fry until golden brown. Makes about one hundred balls. These freeze well. Just pop them into a 350 oven to heat them through.

Yield: 20 servings