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Categories:Viewed: 33 - Published at: 5 years ago
Ingredients
- 3/4 c. oleo
- 1 1/2 c. water
- 12 oz. seasoned bread stuffing mix
- 1 can whole kernel corn, drained
- 3/4 c. chopped parsley
- 2 eggs, slightly beaten
Method
- Heat oleo with water until oleo melts.
- Stir into stuffing mix.
- Add corn (drained) and parsley.
- Then stir in eggs.
- Shape in balls, pressing together.
- Add a little more water, if necessary.
- Arrange in buttered shallow baking dish.
- Cover and refrigerate.
- About 1 hour before baking, remove from refrigerator.
- Bake, uncovered, in hot oven at 400° for 15 minutes or until heated and lightly browned.
- Makes 20 to 22 balls.
