Hash Balls

Heat until bubbly:

• 3 c. water
• 1/4 c. milk
• 1/2 block margarine
• 1 tsp. salt

Remove from heat and add 3 c. potato buds. Stir fast until mashed potato is formed. (If other brand is used, make mashed potato according to direction except cut down the amount of liquid required).

Add:

• 2 tbsp. celery, chopped fine
• 2 tbsp. round onion, chopped fine
• 1-2 cans luncheon meat, grated

Make into balls and keep in refrigerator until firm. Roll in bread crumbs or corn flake crumbs and fry until golden brown. Or make a batter, drop the hash balls into batter and deep fry until golden brown.