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 & flaked
2 (3 oz.) pkgs. cream cheese, softened
2 eggs, slightly beaten
1/4 c. finely crushed corn flakes
1/4 c. Hungry Jack Mashed Potato Flakes

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 well. In small bowl, combine corn flakes and 1/4 cup potato flakes. Shape tuna mixture into 42 (3/4") balls. Roll in corn flake mixture. Place tuna balls on ungreased cookie sheet. Bake 20 to 25 minutes or until lightly brown.

HOT MUSTARD SAUCE:

1/4 c. dry mustard
2 tbsp. sugar
1/8 tsp. salt
1/4 c. apple cider vinegar
1 egg
1/2 c. mayonnaise

In small saucepan, combine all sauce ingredients, except mayonnaise. Cook over low heat, stirring constantly until thickened, about 2 minutes. Chill 10 to 15 minutes, stir in mayonnaise. Serve warm on toothpicks, dip in Hot Mustard Sauce. 42 snacks.