Potato Hors D'oeuvres (Baked, Not Fried) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Learned to made these back in Home Ec, the early '50s. I find it easier to refrigerate the mixture for about a half hour before shaping into balls and a small cookie scoop makes quick work of shaping the mixture into balls. Ingredients:
2 cups mashed potatoes (no butter, no cream) |
2 cups chopped ham |
1/2 cup swiss cheese, shredded |
1/3 cup mayonnaise |
1/4 cup chopped onion |
1 beaten egg |
1 teaspoon mustard |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 1/2 cups corn flakes, crushed |
Directions:
1. Mix all the ingredients together except cornflakes. Roll in 1 inch balls. Roll in the crushed cornflakes. Place on greased cookie sheets and bake at 350 degrees for 25 minutes.
2. Makes 8 dozen appetizer-size potato balls. You can also form these in large patties, roll in cornflakes and bake until lightly browned as a side to your entree.
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