BEEF
AND CHEESE BALL
Lenora
Kish
2-8 oz. softened cream cheese
1 small jar (or pkg.) dried beef
1 Tbsp. salad dressing or mayonnaise
2 green onions (cut fine)
Blend salad
dressing with cream cheese. Add enough milk
to
make a soft ball. Add chopped chipped
beef and onion.
Make
into a ball or leave as a spread.
HAM LOAF BALLS
Joyce Ostergard
1 lb. smoked ham, ground 3/4 lb. fresh pork, ground
2 eggs 1 cup milk
1/2 cup quick tapioca
Mix above well and
chill. Shape in 1 inch balls, using 1/4 cup measure for each ball. Put in
shallow baking dish. Cover with glaze and bake 1 hour at 350 degrees. Baste
often with glaze while baking.
Glaze:
1 cup brown
sugar 1/2 cup vinegar
1/2 cup water 1
tsp. dry mustard
HOT
CHEESE AND CRAB DIP
Mary
Jo White
2 1/2 cups (10 oz.) shredded cheddar cheese
8 (1 oz.) slices American cheese
1/3 cup milk
1 (6 1/2 oz.) can crabmeat, drained and
flaked
1/2 cup dry white wine
Combine
cheese and milk in a heavy saucepan. Cook over low heat, stirring until cheese
melts. Stir in crabmeat and wine. Cook until heated. Serve with crackers. Yield: 2
cups.
LIVERWURST PATE
Gail Moser
1 lb. liverwurst
1-8 oz. pkg. cream cheese
2 Tbsp. finely chopped onion
Mix the above
ingredients (with hands) and form into ball. Roll in dried parsley flakes or
frost with additional cream cheese and sprinkle with paprika.
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