2 lbs. ground round
1 c. packaged corn flake crumbs
1/3 c. dried parsley flakes
2 eggs
2 tbsp. soy sauce
1/4 tsp. pepper
1/2 tsp. garlic powder
1/3 c. catsup
2 tbsp. instant minced onion
2 c. sour cream
2 tbsp. Worcestershire sauce
2 cans mushroom soup

Preheat oven to 350 degrees. Mix beef, corn flakes, eggs, soy sauce, pepper, garlic powder, catsup and onion. Blend well, form walnut size balls for entree, smaller for appetizer. Arrange in shallow pan, approximately 10"x15". Bake, uncovered 30 minutes or until nicely browned.

While baking, combine sour cream, Worcestershire sauce and mushroom soup. Heat until smooth (add milk if needed). Sauce should be like cream or slightly thicker. When balls are browned, drain all grease, important, for it effects delicate taste of sauce. Pour sauce over and bake 30 minutes more. Makes 55 to 60 for appetizer; 10 to 12 for entree.