Tuesday, August 13, 2013


This is a recipe I got in the mail from General Mills in the 1970s.

1 cup sauerkraut, drained and chopped
1 pkg (3-oz) sliced corned beef, finely cut up (about 1 cup)
1 cup dry bread crumbs
1 egg, slightly beaten
1 small onion, finely chopped (about 1/4 cup)
1/4 cup water
2 tablespoons snipped parsley
1 teaspoon prepared horseradish
1 clove garlic, crushed
1/2 teaspoon salt
2 eggs, beaten
1/2 cup dry bread crumbs
Prepared mustard

Mix sauerkraut, corned beef, 1 cup bread crumbs, 1 egg, the onion, water, parsley, horseradish, garlic, and salt; refrigerate at least 1 hour.

Heat oven to 400 degrees.  Shape sauerkraut mixture into 1-inch balls.  Dip balls in 2 beaten eggs, then roll in 1/2 cup bread crumbs.  Bake on ungreased baking sheet until light brown, about 20 minutes.  Serve hot with mustard.
2 to 3 dozen appetizers.

No comments: