Hash Balls

Heat:

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

Remove from heat. Add and stir until smooth.

• 2 2/3 c. potato buds

Add:

• 1/8 c. chopped fine celery
• 1/8 c. chopped fine round onions
• 2 cans (12 oz.) luncheon meat

Refrigerate overnight. Make into 1 1/2 inch balls. Dip in the following batter and deep fat fry.

• 1/2 c. Bisquick
• 1/2 c. cornstarch
• 1 egg, slightly beaten
• 1/2 c. ice water