2 eggs, lightly beaten
1 med. onion, chopped
2 tsp. dry mustard
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. poultry seasoning
1/3 c. cornmeal
3/4 c. milk
2 lbs. ground beef
3 tbsp. shortening
2 cans (10 3/4 oz.) cream of mushroom soup undiluted
1 1/2 c. water

In a mixing bowl, combine the first eight ingredients. Add beef and mix well. Shape into 2 inch balls. In a skillet, melt the shortening over medium high heat. Brown meatballs. Place in a casserole dish or a 13 x 9 pan (sprayed with oil). Combine soup and water; pour over meatballs. Bake, uncovered at 350 degrees for 45 to 50 minutes. Yield: about 8 servings.

Independence, Kansas