Recipe - Corn Balls

One half cup Chopped onion
1 cup Chopped celery
One half cup Butter or margarine
3 One half cup Herbseasoned stuffing
croutons
3 cup Cooked whole kernel corn
3 Eggs, beaten
One half cup Water
One half teaspoon Salt
One fourth 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 2530 minutes.
Yield: 810 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini