Sauerkraut Poppers

Ingredients

• 3 tablespoons crisco vegetable oil
• 12 cup finely chopped onion
• 1 cup finely chopped ham
• 1 cup finely chopped cooked corned beef
• 1 garlic clove
• minced
• 6 tablespoons all-purpose flour
• 12 teaspoon dry mustard
• 1 (14 1/2 ounce) can sauerkraut
• drained and finely chopped
• 1 tablespoon snipped parsley
• 12 cup beef broth
• 1 14 cups all-purpose flour
• 1 cup milk
• 1 large egg
• 1 cup fine dry breadcrumb
• crisco vegetable oil
• for frying

Instructions

1. HEAT 3 tablespoons oil in saucepan.
2. Add onion and cook over low heat 5 minutes or until tender, stirring occasionally.
3. Add ham, corned beef and garlic.
4. Cook until heated through.
5. MIX 6 tablespoons flour with dry mustard and stir into meat mixture until well blended.
6. Add sauerkraut, parsley and beef broth.
7. Cook and stir 2 to 3 minutes or until mixture forms a thick paste.
8. Spread in shallow pan.
9. Cover and chill in freezer for 15 minutes.
10. SHAPE mixture into 1-inch balls.
11. Beat 1 1/4 cups flour, milk and egg in a medium bowl until smooth.
12. Dip balls into batter.
13. Roll in bread crumbs.
14. HEAT shortening to 375 degrees F. in deep saucepan or deep fryer.
15. Fry 2 minutes or until well browned and hot in center.