BLUE CHEESE MEATBALLS
by Dorothy Skaja Banas
INGREDIENTS:
1/4 CUP OF BLUE CHEESE OR ROQUEFORT
2 TABLESPOON WORCHESTERSHIRE
1/3 CUP MILK
2 CUPS CORN FLAKES
1/2 TEASPOON SALT
1/4 CUP MAYONNAISE
1 TEASPOON PREPARED MUSTARD
1 POUND GROUND BEEF
1 EGG
1/8 TEASPOON PEPPER
BUTTER( small amount)
PROCESS:
Combine all ingredients and mix well
Roll into bite sized meatballs
Saute in small amount of butter until lightly browned
Serve hot in chaffing dish