1 beaten egg
1/2 c. milk
1/2 c. corn bread stuffing mix
1/4 c. finely chopped celery
1 tsp. dry mustard
Dash pepper
3/4 lb. ground fully cooked ham
1/2 lb. ground pork
1 c. maple-flavored syrup
1/2 c. vinegar
2 tsp. dry mustard
2 c. bias-sliced carrots or bite-size cauliflower flowerets
2 tbsp. cornstarch
2 tbsp. water
1 green pepper, cut into bite-size pieces

In a mixing bowl combine egg and milk. Stir in stuffing mix, celery, 1 teaspoon dry mustard and pepper. Let stand 3 minutes. Add ham and pork; mix well. Shape into 1-inch meatballs; place in shallow baking pan. Bake in 350 degree oven for 15 to 18 minutes or until done. Drain on paper towels. Cool. Place on baking sheet and freeze. When frozen, place in moisture- and vapor-proof container or bag. Seal, label and freeze.

In a saucepan combine maple-flavored syrup, vinegar and remaining dry mustard. Bring to boiling. Stir in meatballs; cover and simmer 8 to 10 minutes or until meatballs are heated through. Meanwhile, cook carrots or cauliflower, covered, in a small amount of boiling water 10 to 15 minutes or until just tender. Drain well. Combine cornstarch and water. Add carrots or cauliflower, cornstarch mixture and green pepper to meatballs. Cook and stir until bubbly. Cook 2 minutes more. Keep warm in chafing dish. Serve with wooden toothpicks. Makes about 25 servings.