Appetizer Recipes

Cheese Ball

2 (8 oz.) pkg. softened cream cheese
1 cup sharp shredded cheddar cheese
1 T. pimientos, diced
1 T. lemon juice
1 T. green pepper, diced
1 T. onion, chopped
2 T. Worcestershire sauce
1 dash salt
Chopped pecans

Mix all ingredients together. Chill until able to roll ina ball. Roll cheese ball mixture in pecans. Serve with assorted crackers.

Cocktail Meatballs

1 lb. lean ground beef

1/2 c. fine dry bread crumbs

1/3 c. minced onion

1/2 c. tomato juice (or milk)

1 egg

1/2 tsp. Worchestershire sauce

1/8 tsp. garlic powder

1 tsp. seasoned salt

Sauce 1:

16 oz. bottle El Paso mild taco sauce
1 sm. jar grape jelly

Sauce 2:

1/2 cup ketchup
1/4 cup red wine
2 tsp. prepared mustard

Mix all ingredients together. Shape into 1-inch balls. Place on cookie sheet. Bake at 325 degrees for 10 minutes. Turn each one over and bake another 8 to 10 minutes. (For make-ahead: fast freeze them by placing apart on cookie sheet or waxed paper in freezer before bagging up.) The meatballs can also be prepared in a skillet ontop of stove. Use one of the above sauces or combination.
Combine and heat meatballs in sauce, coating all. Simmer 30 minutes.

Pizza Snacks

1/2 lb. Italian sausage
1 tsp. dried crused oregano
8 oz. pkg. refrigerator biscuits (10 biscuits)
4 oz. sharp cheese, 1 c. shredded
1/4 c. Parmesan cheese
1/4 tsp. garlic powder
Tomato Paste

Brown sausage; drain. Add oregano and garlic. On greased baking sheet, flatten biscuits to 4-inch circles with floured custard cup; leave rim. Fill with tomato paste and sausage, sprinkle with cheese. Bake at 425 degrees for about 10 minutes.

Marinated Chicken Wings

20 Whole chicken wings (about 4 pounds)
2 cups soy sauce
1/2 cup white wine or chicken broth
1/2 cup vegetable oil
2 to 3 garlic cloves, minced
2 T. sugar
2 tsp. ground ginger

Cut chicken wings into three sections; discard wing tips. Place wings in a large resealable heavy-duty plastic bag or 13-inch X 9-inch X 2-inch baking dish. In a bowl, combine remaining ingredients; mix well. Pour half of sauce mixture over chicken; turn to coat. Seal or cover the chicken and remaining sauce; refrigerate overnight. Drain chicken, discarding the marinade. Place chicken in a 5-qt. slow cooker; top with reserved sauce. cover and cook on low for 3-1/2 to 4 hours or until chicken juices run clear. Transfer the wings to a serving dish; discard cooking juices.

Yield 18-20 servings

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