Harry'S Sauerkraut Balls

• 3 Tbsp. butter or margarine
• 1 medium onion, finely chopped
• 1/2 medium clove garlic, crushed
• 1 1/2 c. corned beef, finely chopped
• 2 c. well drained sauerkraut, chopped
• 1/4 tsp. seasoned salt
• 1/4 tsp. Worcestershire sauce
• 1/2 c. beef stock or bouillon
• 6 Tbsp. flour
• 1 egg
• 2 c. milk
• 2 c. bread crumbs

1. Simmer butter or margarine, onion and garlic.
2. Add and simmer corned beef, sauerkraut, seasoned salt and Worcestershire sauce. Blend beef stock, egg and flour.
3. Stir in first mixture until thick; remove from heat and, after cooling off, chill in refrigerator at least 12 to 15 hours.
4. Shape this mixture in walnut size balls, then make a mixture of 2 cups milk and 2 1/2 cups flour; dip the balls in this, then roll in bread crumbs. Deep fry in hot oil for 2 to 3 minutes or until the balls swim on top.
5. Drain on paper towel and don't eat for about 2 minutes. Don't fry more than one dozen at a time.
6. Makes 4 1/2 dozen.

butter, onion, clove garlic, corned beef, sauerkraut, salt, worcestershire sauce, beef stock, flour, egg, milk, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=505469 (may not work)