1 lb Ground fully cooked ham
1 cn Sauerkraut, drained and
-chopped (16 oz.)
1/4 c  Finely chopped onion
3/4 c  Plus 2 tb. dry bread crumbs,
- divided
1 pk Cream cheese (3-oz.),
- softened
2 tb Chopped fresh parsley
1 tb Prepared mustard
1/4 ts Garlic powder
1/8 ts Pepper
1/2 c  All-purpose flour
2    Eggs
1/4 c  Milk
Oil for deep-frying

In a large bowl, combine ham, sauerkraut, onion and 2 tb. of the bread
crumbs. In another bowl, combine cream cheese, parsley, mustard, garlic
powder and pepper; stir into sauerkraut mixture. Chill for at least 1 hour
to overnight. Shape intp 3/4-in. balls; coat with flour. In a small bowl,
beat eggs and milk. Dip ham balls into the mixture. Then roll in the
remaining bread crumbs. Heat oil to 375 in a deep-fat fryer or electric
skillet; fry ham balls until golden brown. Drain. Yield: 60 appetizers.
Recipe can be made into larger balls and served as a main dish.