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Beef Burgundy Balls – Hot Ham Puffs

October 4, 2012

Beef Burgundy Balls

1 pound round steak, ground
1 egg, well beaten
2 tablespoons flour
1 teaspoon salt
Dash pepper
4 teaspoons minced onion
1/2 teaspoon Worcestershire sauce
2 tablespoons Burgundy wine
Fine cracker crumbs
Fat or cooking oil

Combine first 8 ingredients; mix well. Form into small balls; roll in crumbs. Melt fat or pour cooking oil into a large skillet to a depth of 1 inch; heat to 375°. Fry meat balls 4 minutes or until brown. Serve hot on wooden cocktail picks. Makes about 24.

Hot Ham Puffs

1 can (4 1/2 ounces) deviled ham
3 tablespoons Burgundy wine
Bread, cut in rounds
1 egg white
2 tablespoons mayonnaise
1/2 teaspoon prepared mustard

Combine ham and wine; mix well. Spread on bread rounds. Beat egg whites until stiff; fold in mayonnaise and mustard. Spread on deviled ham. Arrange on a baking sheet and place in broiler 4 inches from heat until brown. Serve at once. Makes about 12 to 14 puffs.


Publishd by -COOKINDEX- Division of H.S. Stuttman Co. Inc., New York. ©Copyright 1958 Tested Recipe Institute, Inc. New York.

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