REC - Sauerkraut Balls/ Stuffed Mushrooms - RFC Cookbook page 11

rec.food.cooking - cookbook - page 11
Appetizers & Beverages

Sauerkraut Balls

Notes: I discovered this recipe more than 30 years ago in a community
cookbook. I not only use them as a traditional New Year's Eve
appetizer,
but make them at least one or two other times during the year. I just
love
them!

1/2 pound (about 225 g) ground ham
1/2 pound (about 225 g) ground pork
1/2 pound (about 225 g) corned beef
4 tablespoons chopped onion
2 tablespoons fresh chopped parsley
1/4 cup (about 55 g) shortening
2 cups (about 200 g) flour
2 cups (480 ml) milk
1 teaspoon dry mustard
1 teaspoon salt
2 pounds (1 kg) sauerkraut, drained
Flour
2 eggs, slightly beaten
Fine dry bread crumbs

Add meats, onion and parsley to food processor. Process until well
mixed. In a large skillet, melt half of the shortening and saute
mixture,
stirring constantly, until browned. Blend in flour; slowly stir in
milk and
seasonings. Cook until mixture is light and fluffy (mixture will be
stiff at
first, and it becomes fluffy as it cooks.) Allow to cool. Add
sauerkraut and
stir; put mixture in food processor again and blend. Return mixture to
skillet and cook, stirring constantly, until quite thick. Cool. Roll
into
walnut-size balls. Dip in flour, then in beaten eggs, and bread
crumbs.
(May be frozen at this point.) In a large skillet, melt the other half
of the
shortening and fry until golden. Serve with a honey mustard. Makes 100
balls.

P.S. I don't always use all three meats. They are just as terrific
with any
combination of the two.

Source: R. Davis


Stuffed Mushrooms

1 cup (about 100 g) grated Swiss cheese
1 garlic clove, minced
2 tablespoons butter or margarine, softened
1 tablespoon sherry
1/2 cup (about 30 g) bread crumbs
salt to taste
1 pound (about 500 g) mushrooms, stems removed

Combine all ingredients except mushrooms. Stuff mushrooms and put in
baking dish. Pour a small amount of sherry or dry wine in the
bottom of the dish. Bake at 400F (205C) for 15-20 minutes.

Source: Mary Gorman (MARECAT) Texas, USA