Corn Balls
Brown in 1/2 c. butter:
1 c. celery, chopped
1/2 c. onion, chopped
Add:
1 can cream style corn (2 1/2 c.)
1/2 t. salt
1/4 t. pepper
1 1/2 t. poultry seasoning or sage
1 c. water
Bring to a boil and then pour over slices of a 16-oz loaf of bread. Add 3 egg
yolks and toss thoroughly. Let cool; form into balls and put in a buttered 9 X
13 dish. (made about 12 big balls) Melt 1/2 c. butter and pour some over each
ball. Bake at 375 for 25 minutes. Put a can of cooked chicken ( drained ) add a
can of cream of chicken soup (heat this together and serve over the corn balls.
Good !!