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Corned Beef Balls in Celery Sauce


St. Patrick's Day was coming, and as soon as I saw this recipe, I knew what I would fix. I have quite a bit of Irish ancestry and enjoy wearing the green and celebrating with the traditional foods. This was a fun way to put a twist on an old favorite!

Ingredients: canned corned beef, slice of bread, egg, large potato, onion, butter, cream of celery soup, water




Step 1: Flake corned beef with fork. Step 2: Mix beef, bread, egg, potato, and onion together. Step 3: Shape into balls, about 12. Step 4: Brown on all sides in hot butter. Step 5: Place into casserole dish. Step 6: Mix soup with hot water and pour over balls. Step 7: Bake, uncovered, for about 20 minutes or until hot and bubbly. (Can be made day before, adding soup when ready to cook.) Note: I have a suggestion: I would substitute bread crumbs for the cubed bread and possibly add another egg. The balls did not hold their shape well and I think that would help.

Corned Beef Balls in Celery Sauce


Recipe:


1 12oz. can canned corned beef

1 slice bread, cut in cubes

1 beaten egg

1 large potato, raw, peeled, and grated or chopped fine

1 T. minced onions

2 T. butter

1 can cream of celery soup

3/4 c. hot water


Flake corned beef with fork. Mix beef, bread, egg, potato, and onion together. Shape into balls, about 12. Brown on all sides in hot butter. Place into casserole dish. Mix soup with hot water and pour over balls. Bake, uncovered, for about 20 minutes or until hot and bubbly. (Can be made day before, adding soup when ready to cook.)


Source: Margie Self, A Southern Bit of Heaven from the Families of Lawings Chapel Baptist Church, 1989

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