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Brown in 1/2 c. butter: 1 c. celery, chopped 1/2 c. onion, chopped
Add: 1 can cream style corn (2 1/2 c.) 1/2 t. salt 1/4 t. pepper 1 1/2 t. poultry seasoning or sage 1 c. water
Instructions
Bring to a boil and then pour over slices of a 16-oz loaf of bread. Add 3 egg yolks and toss thoroughly. Let cool; form into balls and put in a buttered 9 X 13 dish. (made about 12 big balls) Melt 1/2 c. butter and pour some over each ball. Bake at 375 for 25 minutes. Put a can of cooked chicken ( drained ) add a can of cream of chicken soup (heat this together and serve over the corn balls
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