TEXAS CANNONBALLS
Make and share this Texas Cannonballs recipe from Food.com.
Provided by Molly53
Categories Cheese
Time 15m
Yield 48 serving(s)
Number Of Ingredients 10
Steps:
- Place the first nine ingredients together into a zip lock baggie; mix together very well.
- Snip off the corner of the bag and use it to carefully pipe the filling into the olives (or use a piping bag and tip).
- Keep in refrigerator until ready to serve.
Nutrition Facts : Calories 32.1, Fat 2.9, SaturatedFat 1.2, Cholesterol 5.2, Sodium 200.9, Carbohydrate 1.4, Fiber 0.6, Sugar 0.1, Protein 0.6
R&R'S REUBEN BALLS
I am not a fan of the typical Reuben sandwich, but many of my family and friends are. So I found a way to please everyone, including myself, with this concoction. I absolutely love these, and could eat them daily, which is the nice thing about this recipe. They can be prepared all the way up until the fry-time, but then frozen to use "as needed/wanted"... (in the directions below) for up to a month. These make for a fantastic appetizer for a party/gathering, or for an afternoon/midnight snack! (see freezing instructions). Fry up 3 for yourself as a late night binge, or fry up 20 for unexpected guests. I hope you enjoy these as much as we do. (Please just be sure to read the directions carefully, so they are as delicious for you and yours as they are for us). *NOTE: Prep time includes refrigeration time. Also, using ingredients 1-5 and steps 1 & 2, you can easily make this into a creamy spread for cocktail rye (or whatever makes you happy), just microwave the mixture for a few seconds
Provided by rosie316
Categories Cheese
Time 1h32m
Yield 26-30 balls, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Pour the canned sauerkraut into a colander, "drain" and "lightly rinse" under running water. (If using fresh kraut, you may not need to rinse, your choice). Using your hands, "squeeze" as much water out as possible. Place kraut on a cutting board, pat it "dry" with paper towels, and chop it up finely. (It is very important to do the "drain, rinse, squeeze and dry", otherwise they will not cook properly or be too tasty)!
- Crumble the canned corned beef into a large bowl, add the 2 cheeses, chopped up sauerkraut and dried onions. Using your hands, mix (smoosh) it all together (like your making a meatloaf). Cover the bowl with plastic wrap and place in the fridge for at least 1 hour, to let mixture get firm and the dried onions to soften.
- In the meantime, place 3 plates and 1 bowl on the counter to make an assembly station.
- Plate #1: flour, Bowl: milk, Plate #2: dried bread crumbs, Plate #3: just somewhere for your balls to hang out while waiting for the fry.
- When the meat has been chilled for about an hour and has firmed up a bit, start making BALLS! I usually try to do 1" size. Roll some in your hands, toss 'em in the flour, dunk them in the milk, roll thru the bread crumbs and set them on Plate #3! Easy peasy, but messy! Just be sure that each of these steps are completely covering your balls.
- This is where you can choose to fry them right away, or put them on cookie sheet and place in freezer for an hour, and let them freeze thru. Then toss them all in zip-lock baggies to use as a "when needed" basis. Just be sure to let them rest on the counter from freezer to fry (DO NOT try to defrost in microwave).
- Frying: Heat up the oil over med-high heat.The oil should be hot enough to make a pinch of the flour we used bubble. (I never use a thermo, I always just guess at the temperature. One sacrificial ball goes in at the start of the fry)! Depending on the size of your pot of oil, DO NOT over-crowd it, or the oil temp will drop, and you will end up with very greasy balls (that is why I test one first). Make batches at a time. They will stay hot for a very long time. Fry for approx 1 - 2 mins, turning with a slotted spoon, until the coating gets browned (DO NOT burn them, they will taste "icky" then)! Place on a paper towel lined plate to drain.
- I serve these with cups of Thousand Island dressing (or Russian) for a dipping sauce, but I don't eat the balls with either. Plain is fine by me! I hope you enjoy these as much as we do.
THE CAPTAIN'S CANNONBALL
I have recently found a love for mixology and experimenting with new and wild alcohol flavors. Substitute diet soda if desired.
Provided by CapDante
Categories Drinks Recipes Cocktail Recipes Whiskey Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 3
Steps:
- Pour whiskey and rum into a high ball glass; stir well. Top drink with cola.
Nutrition Facts : Calories 192.9 calories, Carbohydrate 12.9 g, Sodium 5.5 mg, Sugar 12.9 g
CANNON BALLS (POTATO DUMPLINGS)
My family always called these Cannon Balls, because they were so heavy. However this was a beloved dish from my grandmother. They always had it with a meal of Hasenpfeffer (sour rabbit) and Glacé (gravy). Have copies of very old family photos with our great hunters. Hanging on ropes appear to be about 30 rabbits. My family probably ate lots of Hasenpfeffer. Think it would be good with other fillings too: bacon, broccoli, ham, onions. You can use store-bought croutons for the filling.
Provided by charlie 5
Categories Healthy
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Add flour, egg, salt, and pepper to cooled mashed potatoes. Divide into 6 portions and flatten into round patties.
- If making your own croutons, in a skillet melt butter over medium heat. Add bread cubes and toss until lightly browned and crisp.
- Place several browned bread cubes or croutons in the center of each patty and bring potato up around the filling to create a ball. Lightly roll in more flour.
- Cook in a generous amount of boiling salted water for 10 minutes. Drain and sprinkle with buttered browned breadcrumbs and serve with gravy.
- Serve immediately, 3 to a soup bowl.
Nutrition Facts : Calories 367.7, Fat 5.1, SaturatedFat 1.6, Cholesterol 110, Sodium 924.9, Carbohydrate 67.9, Fiber 4.5, Sugar 5, Protein 11.7
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