Title: Corn balls
 Categories: Grains
      Yield: 1 Servings
 
    1/2 c  Chopped onion
      1 c  Chopped celery
    1/2 c  Butter or margarine
  3 1/2 c  Herb-seasoned stuffing
           -croutons
      3 c  Cooked whole kernel corn
      3    Eggs, beaten
    1/2 c  Water
    1/2 ts Salt
    1/4 ts Pepper
 
  In a saucepan, cook onion and celery in butter until tender; set
  aside to cool. In a bowl, combine croutons, corn, eggs, water, salt,
  pepper and onion mixture; mix well. Shape into eight to 10 balls.
  Place in an ungreased shallow baking dish. Bake, uncovered, at 375!
  for 25-30 minutes. Yield: 8-10 servings.
  
  From the files of Al Rice, North Pole Alaska.    Feb 1994