1 (3 oz.) pkg. cream cheese, softened
1 tsp. instant minced onion
1 (6 oz.) can sauerkraut, well drained & chipped
1 (12 oz.) can corned beef
1/4 c. fine dry bread crumbs
1/2 c. all-purpose flour
1/2 c. evaporated milk
3/4 c. fine dry bread crumbs
Salad oil

Combine cream cheese and onion. Add sauerkraut, corned beef and the 1/4 cup bread crumbs; mix well. Shape into 1 inch balls. Roll in flour; dip in milk, then in the remaining 3/4 cup bread crumbs.

Pour salad oil into fondue cooker to no more than 1/2 capacity or to depth of 2 inches. Heat over range to 375 degrees. Add 1 teaspoon salt. Transfer cooker to fondue burner. Have appetizers at room temperature in serving bowl. Spear with fondue fork; fry in hot oil for 1-2 minutes. Transfer to dinner fork before eating. Makes about 100 appetizers.