Parsley Stuffing Balls

12 oz Soft white breadcrumbs

6 oz Butter (or margarine -KM)

1 Onion; grated

2 ts Mixed herbs

6 tb Chopped parsley (or more)

1 Lemon (or more); rind grated

Lemon juice Salt Freshly ground black pepper Mix all ingredients together, adding grated lemon rind and juice and salt and pepper to taste. Roll the mixture into balls about the size of walnuts and put them, a little apart, in a greased baking tin. Bake them for about 25 minutes in an oven preset to 190 C/375 F/Gas Mark 5, turning them after

about 15 minutes so that they become crisp all over. Source: Rose Elliot`s Vegetarian Christmas Typed for you by Karen Mintzias