CHAFING
DISH MEATBALLS
Mary
Jo White
1 lb. ground beef
1/2 cup fine dry bread crumbs
1/3 cup minced onion
1/4 cup milk
1 egg, beaten
1 Tbsp. minced fresh parsley
1 tsp. salt
1/2 tsp. Worcestershire sauce
1/8 tsp. pepper
1/4 cup shortening
1 (12-oz.) bottle chili sauce
1 (10 oz.) jar grape jelly
Combine first 9
ingredients, mixing well; shape into 1-inch meatballs. Cook in hot shortening
over medium heat for 10 to 15 mins. or until browned. Drain on paper towels.
Combine chili
sauce and grape jelly in a medium saucepan; stir well. Add meatballs; simmer 30 mins., stirring occasionally. Serve in a
chafing dish. Yield: about 5 dozen.
SALMON
LOG
Joyce
Waters
1-16 oz. can salmon
1-8 oz. pkg. cream cheese (softened)
2 Tbsp. onion, minced fine
1 Tbsp. horseradish
1/4 tsp. liquid smoke
chopped pecans, parsley
Mix all
ingredients together the night before. Form into a log and then roll in pecans
and parsley. Serve with crackers.
SAUSAGE
BALLS
Joyce
Waters
1/2 lb. mild pork sausage
1/2 lb. hot pork sausage
1/2 to 1 lb. sharp cheddar cheese
3 to 4 cups Bisquick
Preheat oven to
350 degrees. Mix sausage, cheese and bisquick till well blended. Form into
small balls and bake on lightly greased cookie sheet for 10 to 15 minutes.
Yield approximately 45 balls. This recipe can be made ahead of time and frozen.
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