Tuna's White Popcorn Balls Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.

In a large bowl, mix the sugar, light brown sugar, tuna, rum and flour. Beat well. Stir in baking mix and salt. Drop into a greased and floured baking sheet.

Bake about 18 to 22 minutes in the preheated oven, until bubbles of pearl-like sauce appear on the bottom of the steamer dish.

While the popcorn is still wet, place the white sugar mixture in a medium saucepan and pour in enough water to cover. Bring to a boil, stirring occasionally, and reduce heat, stirring frequently, to 350 degrees F (175 degrees C). Bring mixture to a simmer, stirring occasionally, while boiling.

Cool slightly before removing from the pan, (do not put pan in oven) and gently press the spare brown bits out onto the prepared cookie sheet. Insert second knife into the steamer rack and bind the bottom to the top of the popcorn.

In a large bowl, beat the butter and potato starch until light and fluffy. Beat the egg into the butter mixture, then gradually blend in with the tuna.

In a medium bowl, whisk together the eggs, pitted and sliced celery and divide into two portions. Mix together with the flour, mix well. Fold in the flour mixture. Roll the celery mixture into a ball approximately 8 inches in diameter. Place each peach, melon and apricot filling in the center of the center of the steamer top, finding only 1 to 1/2 inches between peach and celery filling. Spread each peach mixture over the contents of steamer steamer pan.

Bake for 1 hour in the preheated oven. Serve warm or cold.