| HAM AND SAUERKRAUT BALLS |
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Makes 2-1/2 to 3 dozen2 tablespoons Butter Flavor CRISCO 1/4 cup finely chopped onion 1/3 cup plus 3 tablespoons all-purpose flour, divided Dash garlic powder Dash cayenne 2 cans(6-3/4 ounces each) chunk ham, drained and flaked 1 can (8 ounces) sauerkraut, rinsed and drained 1/2 cup grated Swiss cheese 1 egg, slightly beaten 2 tablespoons snipped fresh parsley Butter Flavor CRISCO for frying In small skillet melt Butter Flavor Crisco. Add onion. Cook and stir over medium heat until tender. Stir in 3 tablespoons flour, garlic powder and cayenne. Cook until mixture thickens, stirring constantly. Transfer mixture to medium mixing bowl. Add ham, sauerkraut, cheese, egg and parsley. Mix thoroughly. Refrigerate for at least 30 minutes. In deep-fat fryer or deep saucepan heat 2 to 3 inches Butter Flavor Crisco to 375ºF. Shape ham mixture by rounded tablespoonfuls into balls. Roll in remaining 1/3 cup flour to coat. Fry a few at a time in hot oil for 2 to 2-1/2 minutes, or until golden brown. Drain on paper towels. Serve immediately or keep warm in 175ºF oven. Serve with Hot Mustard Sauce, if desired. Tip: To make a day ahead, prepare and fry as directed. Cool. Cover and refrigerate. Reheat in single layer on baking sheet at 425ºF for 8 to 10 minutes, or until hot. |
