APPETIZERS
!
CRABMEAT
STUFFED
MUSHROOMS
12
TO 18 LARGE FRESH MUSHROOMS
1/2
STICK BUTTER OR MARG.
2
tBSP. MINCED GARLIC
2
TBSP. FINELY CHOPPED PARSLEY
1/2
CUP FINELY CHOPPED GREEN ONIONS
5
TBSP. CHOPPED MUSHROOM STEMS
1
1/2 CUPS CRABMEAT
1/4
CUP UNSEASONED BREAD CRUMBS
1/4
CUP CHICKEN BROTH
SEASONED
SALT
LOTS
OF CAYENNE PEPPER
REMOVE
STEMS FROM MUSHROOMS
AND
SAVE FOR FILLING. SAUTE GARLIC,
PARSLEY,
GREEN ONIONS, AND
MUSHROOM
STEMS IN BUTTER AND
BROTH
UNTIL TENDER. ADD CRABMEAT
AND
COOK 5 MINUTES. ADD BREAD
CRUMBS
TO MAKE FILLING MORE SOLID.
CAREFULLY
STUFF MUSHROOMS WITH
CRAB
MIXTURE AND PLACE ON BUTTERED
PAN.
SPRINKLE BREAD CRUMBS ON TOP
OF
MUSHROOMS AND BAKE AT 325 UNTIL
MUSHROOMS
ARE TENDER.
SERVE
AT ONCE.
SUBMITTED
BY
MY
SISTER SHERENA
CHEESE
BALL
1
(8 oz.) pkg. cream cheese
2
Tbsp. chopped onion
1
small pkg. Velveeta Cheese
1/4
cup chopped olives
1
to 2 pkgs. chipped beef, cut up
1
cup chopped pecans
Cream together cream cheese and velveeta.
Add
chipped beef (depends on taste
whether
or 1 or 2 packages), onion, and
olives.
Mix thoroughly. Form ball.
Put
pecans on outside. Chill. Serve with a
selection
of crackers or small party bread.
Submitted
by: STEVE ENLOW
CHEESE
BALL
1(
8oz. pkg cream cheese
1/2
tsp. Worcestershire sauce
1
can chunky chicken
1
Tbsp. onion bits (opitional)
Combine; mold into a ball. Roll in chopped
pecans;
cover.
Chill. Makes approximately 1 pound ball.
Submitted
by:
STEVE
ENLOW
EASY
CHEESE BALL
8
oz. cream cheese (soft kind)
1
or 2 Tbsp. minced onion
1
Tbsb. Worcestershire sauce
Chopped
pecans
1
pkg. thinly sliced smoked ham,
cut
into tiny pieces
Mix all ingredients together with a fork
and
mold into a ball with your hands.
Roll
in chopped nuts to coat the outside.
Serve
with crackers of your choice.
Keep
refrigerated.
Submitted
by:
STEVE
ENLOW
PINEAPPLE
CHEESE
SPREAD
2
(8.oz) pkg cream cheese
1/2
c.choopped green pepers
1
(8 1/2 oz.) can crushed pineapple
2 Tbsp. chopped green onions-
drained
1 tsp. Lawry's seasoned salt
1
c. chopped pecans
Soften
cheese and mix with pineapple, pecans,
green
peppers, onions, and salt. Place
in
a crock and refrigerate or you may roll
the
mixture in a ball and cover with more
pecans.
Serve with crackers.
submitted
by:
STEVE
ENLOW
EASY
SAUSAGE BALLS
1
lb. pork sausage
3/4
c. water
1
lb. grated Cheddar cheese
3
c. Bisquick
2
Tbsp. Worcestershire sauce
Mix
all ingredients well. Roll into balls.
Bake
at 350* for 20 minutes.
Yields:
75 balls to nibble on.
Submitted
by:
STEVE
ENLOW
SAUSAGE
BALLS # 1
1
lb. sausage
3
c. biscuit mix
8
oz. sharp Cheddar cheese
Mix with hands. Make balls the size of marbles.
Bake
for 15 minutes at 325*. If
frozen,
bake for 30 minutes.
Submitted
by:
STEVE
ENLOW
SAUSAGE
BALLS # 2
1
lb. sausage
3 eggs beaten
2
c. Bisquick
1
c.shredded
Cheddar
cheese
Mix together. Form into balls and bake at
350*
for
about 20 minutes.
Submitted by:
STEVE ENLOW
HAM
BALLS
Make
individual ham loaves, large ham
loaf,
or small Ham Balls.
1
lb. ground ham
1
c. brown sugar ( or less, 3/4 c.),
1/2
lb Bob Evans sausage loosely packed.
2
c. bread crumbs
1/2
c. vinegar
2
well beaten eggs
1/2
c. water
1
c. milk
1
tsp. dry mustard
Combine
meats, crumbs, eggs, and milk;
mix
thoroughly. Form into small balls.
Place
in baking pan. Combine remaining
ingredients
and stir until sugar is
dissolved.
Pour over meat balls. Bake
at
350* for 1 hour, basting frequently.
Makes
16 large balls or individual meat
loaves
( about 1/2 cup each ).
When making small meat balls for a party,
bake
them, then freeze them. I freeze
them
in the sauce and usually in the bowl
I
intend to warm them in. Put them in the
microwave
at serving time. Be careful about
the
amount of sugar used. you are striving
for
a sweet and sour flavor. Goes well
with
Cheesy Potatoes.
Submitted
by:
STEVE
ENLOW
DIP
FOR CHIPS
Can
of cream of mushroom soup
can
of green chili peppers
Velveeta
cheese or a cheese ball
In
large bowl to microwave in, combine
cream
of mushroom soup with Velveeta
Cheese/or
a cheese ball and put bowl
in
microwave until cheese is melted. Stir
well
after it's melted and add cans of
green
chili peppers. Makes a great dip!
(How
many cans of the soup and how
much
cheese and chili peppers you use
depends
on how much dip you want to make)
