Salmon Cannon Balls

Serves 10
This recipe appeared on the Carolina® Rice package in 1940 and 1969.

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Ingredients

1 cup Blue Ribbon® White Rice
1 can (14.75 oz) sockeye salmon, drained and flaked
2 each eggs, beaten
1 Tbsp lemon juice
1/2 tsp Worcestershire sauce
2 Tbsps parsley, chopped
1/4 tsp dried basil leaves (optional)
1/2 tsp salt
1 tsp paprika
1/2 cup cream
2 cups corn flakes
1 can (8 oz.) tomato sauce

Cooking Directions

Preheat oven to 350°F.  Prepare rice according to packaging directions.

In a large bowl, mix salmon, eggs, lemon juice, Worcestershire sauce, parsley, dried basil leaves, salt, and paprika.  Form into 2-inch balls.  Roll balls in cream and then in crushed corn flakes.  Place in well greased pan. Bake in oven for 30-minutes. Serve topped with heated tomato sauce.

Recipe Tip:  Before rolling the balls in crushed corn flakes, place formed balls in the freezer for 30 minutes.  Remove from freezer and proceed with remainder of the recipe as directed above.