CORN STUFFING BALLS 6 cups herb-seasoned stuffing cubes 1 cup chopped celery 1/2 cup chopped onions 3/4 cup butter or margarine, divided 1 (14.75 ounces) can cream-style corn 1 cup water 1 1/2 teaspoons poultry seasoning
3/4 teaspoon salt 1/4 teaspoon pepper 3 egg yolks, beaten 1. Place croutons in a large bowl and set aside. 2. In a skillet, saute celery and onion in 1/2 cup butter. 3. Add the corn, water, poultry seasoning, salt and pepper. 4. Bring to a boil. 5. Remove from the heat, cook for 5 minutes. 6. Pour over croutons. 7. Add egg yolks and mix gently. 8. Shape 1/2 cupfuls into balls; flatten slightly. 9. Place in a greased 15 in x 10 in x 1 in baking pan. 10. Melt remaining butter; drizzle over the stuffing balls. 11. Bake, uncovered at 375 degrees for 30 minutes or until lightly browned. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
