1/4 cup milk
2 tablespoons fine dry bread crumbs
1 tablespoon finely chopped onion
1/2 pound ground beef
2 tablespoons water
2 tablespoons soy sauce
1 tablespoon vegetable oil
2 teaspoons white sugar
1/2 clove garlic, crushed
1/4 teaspoon ground ginger
1 Combine the milk, dry bread crumbs, and chopped onion. Add meat. Mix well.
2 Shape into 3 dozen small balls. Place in a shallow baking pan.
3 Blend water, soy sauce, vegetable oil, sugar, garlic, and ginger. Pour over meatballs. Let stand 1 hour. Stir once or twice.
4 Bake meatballs in sauce, uncovered, at 350 degrees F (175 degrees C) for 20-25 minutes. Serve hot in chafing dish.
Makes 3 dozen meatballs
Appetizer Sausage Balls in Blankets
1 1/2 cups all-purpose flour
2 teaspoons curry powder
1 teaspoon paprika
1/4 teaspoon salt
2 (4-ounce) packages shredded cheddar cheese (about 2 cups)
1 pound pork sausage meat
1/2 cup butter
1 Mix in a large bowl the flour, curry, paprika, salt and cheese. With pastry blender or 2 knives used scissors fashion, cut in butter until mixture resembles coarse crumbs. With hands shape into a ball. Cover and refrigerate.
2 Meanwhile, shape heaping teaspoon of sausage meat into small balls. In a large skillet, over medium heat, fry until well browned. Drain thoroughly on paper towels.
3 Divide dough into as many pieces as sausage balls. Then shape dough evenly around balls. Wrap and freeze.
4 At Serving Time: Preheat oven to 400 degrees F. Place frozen sausage balls on a cookie sheet and bake 12-15 minutes until golden. Serve with toothpicks as appetizers.
Makes 3 dozen
2 (8 ounce) packages cream cheese
12 to 16 ounces sharp Cheddar cheese, shredded
1 (1 ounce) package ranch dressing mix
4 pecan halves
1 Mix together cream cheese, grated cheddar, and dressing mix. Form into one large ball or two smaller balls. Roll in chopped pecans to cover. Decorate the top with pecan halves. Refrigerate at least a couple of hours or overnight before serving.
Makes 1 cheese ball
Baked Cream Cheese Appetizer
1 (4 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese
1/2 teaspoon dill weed
1 egg yolk, beaten
1 Unroll dough on a lightly floured surface; press together seams to form a 12 x 4 inch rectangle. Sprinkle one side of the cream cheese with half of the dill weed. Place brick of cream cheese dill side down in center of dough. Sprinkle dill on top of cream cheese. Enclose cream cheese by bringing sides of dough together and pressing edges to seal. Place dough on lightly greased cookie sheet. Brush with beaten egg.
2 Bake at 350 degrees F (175 degrees C) for 15 to 18 minutes. Serve warm.
Makes 8 servings
Holiday Hot Spinach Dip
1 (10 ounce) package frozen spinach, thawed and drained
1/2 cup diced red bell pepper
1 tablespoon minced garlic
1 (6 ounce) jar marinated artichoke hearts, mashed
1/2 cup sour cream
1/2 cup grated parmesan cheese
ground black pepper
1 Preheat oven to 350 degrees F (175 degrees C).
2 Mix together spinach, bell pepper, garlic, artichokes, sour cream, and parmesan cheese. Season with salt and pepper. Mixture will be thick, add cream to thin to dip consistency. Spoon into a 1 quart baking dish.
3 Bake for 20 minutes, or until bubbly. Serve with crackers.
Makes 3 cups
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