Corn Beef Ball Food

YUMMY, EASY, CORNED BEEF CHEESE BALL

Steps:

• Set out the cream cheese to let it soften.
• Chop green onions thinly, reserve a small amount to the side.
• Chop corn beef.
• Mix cheese, onions, beef, and garlic together thorougly.
• Form into a ball.
• Roll ball into reserved green onions for looks!

THE WORLD'S BEST CORNED BEEF CHEESE BALL !!

Steps:

• Place cream cheese in a large bowl.
• Chop corned beef and green onions pretty fine. You dont want large pieces in this.
• Pour chopped onions and beef into bowl.
• Add the accent and Worcestershire to bowl.
• Mix thoroughly and form into ball. (I like to use my clean hands to mix it, because that's the best way I have found to get it thoroughly mixed.).
• Place on platter and put into refrigerator to chill over night.
• Take it out a few hours before being served to allow to soften. Surround the cheese ball with your favorite crackers (I like to use sociables), and watch it disappear!

CORNED BEEF CHEESE BALL

Steps:

• Combine cream cheese, corned beef, green onions, mayonnaise, Worcestershire sauce, and horseradish in a bowl until thoroughly mixed.
• Shape cream cheese mixture into a ball.
• Place pecans into a shallow bowl. Roll and coat ball in chopped pecans. Refrigerate until ready to serve.

CORNED BEEF CHEESE BALL

Steps:

• Chop corned beef and onion.
• Mix cream cheese with chopped corned beef and onion. Add garlic powder. Mix with mixer.
• Form ball.

CORNED BEEF HASH BALL

Steps:

• Combine all ingredients well mixing by hand. Make into a ball and chill for at least 2 hours.
• While you're chillin combine 1 (8 oz) Philadephia brand cream cheese. Room temperature with 1 teaspoons French's prepared mustard. Blend well and refrigerate. After the two hour chill for the ball coat ball with mustard cheese coating. Replace in fridge for at least another hour.
• Serve with crackers, pita chips, pretzels or veggies.

R&R'S REUBEN BALLS

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.