Title: Corn Balls
Categories: Grains
Yield: 1 Servings

1/2 c Chopped onion
1 c Chopped celery
1/2 c Butter or margarine
3 1/2 c Herb-seasoned stuffing
-croutons
3 c Cooked whole kernel corn
3 Eggs, beaten
1/2 c Water
1/2 ts Salt
1/4 ts 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 25-30 minutes.
Yield: 8-10 servings.

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

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