Fun treat with a kick


May 15, 2002|By Ellen Hawks | Ellen Hawks,SUN STAFF

Judith A. Nuss-Lawrence of Hastings, Fla., writes that she remembers a rage for sauerkraut balls as appetizers some 30 years ago when she lived in Akron, Ohio. They were served in all the upscale restaurants and at cocktail parties, just about everywhere you went, she remembers. Now she and her 78-year-old mother have moved to Florida and she can't find a recipe for them.

Ann Skrel of Pinehurst, N.C., responded with a recipe. "Everybody served these in Columbus, Ohio, when we lived there 15 years ago," she said.

Sauerkraut Balls

Makes about 20 balls

one 14-ounce can sauerkraut, drained

1 can corned beef, shredded

1 small onion, grated

1/4 cup margarine

1/4 cup flour

1/4 teaspoon dry mustard

1/4 teaspoon horseradish

3/4 cup milk

1/2 cup bread crumbs, plus extra bread crumbs, for rolling

flour, for rolling

2 eggs, beaten slightly

Mix sauerkraut, beef and onion in a medium bowl. Melt margarine, add flour, mustard and horseradish to make a roux. Slowly stir in milk and cook until the mixture is thick. Add to the meat mixture; add 1/2 cup bread crumbs. Chill. Form into balls the diameter of a quarter, roll in flour, dip in eggs and roll in more bread crumbs. Fry in batches in deep fat, about 3 to 5 minutes. Drain on paper towels; serve warm. Can freeze and refry when ready to serve them.

Tester Laura Reiley's comments: "The horseradish and the sauerkraut give these crisp little balls a kick. A fun party hors d'oeuvre, serve them with toothpicks. They would be especially good with a dipping sauce of sour cream mixed with more horseradish. While they could be baked, the deep frying makes the exteriors very crisp and the inside soft and moist."

Recipe requests

Lois Barnes of Joppa writes that she is seeking a recipe for her 92-year-old aunt who is in Charlestown Retirement Community and is missing the house dressing that was served in Haussner's restaurant.

Kathy Yereb of Stephens City, Va., is seeking a recipe for a German cookie that is made with margarine, cinnamon, nutmeg, egg, nuts, cracker meal and sugar. The dough is rolled out in strips, then baked and iced with confectioners' sugar.

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes.

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