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REUBEN BALLS 
1/2 c. chopped onion
1 clove garlic, minced
1 tbsp. butter
3 tbsp. all-purpose flour
1/2 tsp. beef bouillon granules
1/2 c. water
16 oz. sauerkraut, drained and chopped
1 1/2 c. corned beef, chopped
4 oz. canned mushrooms, drained and chopped
1 tbsp. parsley
1 c. sweet milk
2 eggs, beaten
1 1/3 c. all-purpose flour
1 3/4 c. bread crumbs

Cook onion and garlic in butter. Blend in 3 tablespoons flour and bouillon granules. Add water. Cook and stir until bubbly. Remove from heat. Stir in kraut and beef. Cool. Form into balls.

Mix eggs, milk, 1 1/2 cups flour and beat smooth. Dip balls in mixture then roll in crumbs. Fry for 1 minute, turning as cook. Serve immediately. Can be reheated.

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