Soak
2 cups of BREAD CUBES in ½ cup MILK, squeeze out as much milk as possible.
Add
½ pound GROUND BEEF and ½ pound GROUND
SAUSAGE.
Season with ½ teaspoon ONION POWDER,
1 teaspoon GARLIC SALT,
1 tablespoon SOY SAUCE,
½ teaspoon hot pepper sauce &
½
teaspoon ACCENT.
Drain 5-ounce can CHINESE WATER CHESTNUTS,
chop medium fine and add to meat.
Mix
well, shape into small balls. Brown in
hot grease and cook slow.
Makes
about 40 balls
If
you use “Hot” sausage reduce other spices.
If
you double recipe it takes about 1 2/2 hours to mix and cook. 10 minutes to
every fry pan.
Takes
4 recipes to make full chafing dish full.
May
cook and freeze up to 2 months.