1 c. Hungry Jack mashed potato flakes
1 tbsp. instant minced onion
1/2 tsp. salt
1/4 tsp. garlic salt
2 (6 1/2 oz.) cans tuna, drained and flaked
2 (3 oz.) pkg. cream cheese, softened
2 eggs, slightly beaten
1/4 c. finely crushed corn flakes
1/4 c. Hungry Jack mashed potato flakes

1/4 c. dry mustard
2 tbsp. sugar
1/6 tsp. salt
1/4 c. apple cider vinegar
1 egg
1/2 c. mayonnaise

Heat oven to 350 degrees. In large bowl, combine 1 cup potato flakes, onion, salt, and garlic salt. Add tuna, cream cheese and eggs. Mix 1/4 cup potato flakes. Shape tuna mixture into forty two 3/4 inch balls. Roll in cornflake mixture. Place tuna balls on ungreased cookie sheets. Bake for 20 to 25 minutes or until lightly golden brown.

In small saucepan, combine all sauce ingredients except mayonnaise. Cook over lwo heat, stirring constantly until thickened, about 2 minutes. Chill 10 to 15 minutes. Stir in mayonnaise. Serve warm snacks on toothpicks, dip in Hot Mustard Sauce.

Makes 42 snacks.