Jelly Balls

Your next favourite appetizer – rally round the chaffing dish

Jelly Balls
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Ingredients
  1. 1 lb. (500 g.)lean ground beef
  2. 1 egg, beaten
  3. 1/2 cup fine bread crumbs
  4. 3 Tbsp. chopped parsley
  5. 1/2 cup chopped onion
  6. 1 tsp. Worcestershire sauce
  7. salt and pepper to taste
  8. Chili Grape Sauce
  9. 12 oz. (341 ml) bottle chili sauce
  10. 10 oz. (284 ml) jar grape jelly
  11. 1 tsp. lemon juice
  12. 2 Tbsp. brown sugar
  13. 1 Tbsp. soy sauce
Instructions
  1. Mix ground beef with egg, bread crumbs, parsley, onion, Worcestershire sauce, salt and pepper. Roll into balls 1″ in diameter. Heat chili sauce, jelly, lemon juice, brown sugar and soy sauce in a large pot. Bring to a boil and add uncooked meatballs. Simmer meatballs in sauce for 30 minutes. Serve in a chafing dish. (avec toothpicks!) Makes about 50 balls. Freezes well.
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Cocktail Crisps

 

Cocktail Crisps
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Ingredients
  1. 1 cup butter 250ml
  2. 8 oz. pkg. Imperial cheese (sharp cold pack cheddar cheese) 250g
  3. dash of salt
  4. 1/4 tsp. cayenne pepper or tabasco 1ml
  5. 1/4 tsp. Worcestershire sauce 1ml
  6. 1 1/2 cups flour 375ml
  7. 4 cups Rice Krispies
Instructions
  1. Cream butter and cheese together. Add seasonings. Beat in flour then add Rice Krispies. Mix well. Shape into balls. Press down with a fork which has been dipped in cold water. Bake at 350F (180C) for 15-20 minutes, until lightly browned.
Notes
  1. Makes about 4 dozen.
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Picalilli

When you have more green tomatoes than red. Great on hot dogs, hamburgers, roast beef.

Picalilli
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Ingredients
  1. 10 to 12 green tomatoes
  2. 6 medium red peppers
  3. 6 medium green peppers
  4. 4 medium onions
  5. 6 cups vinegar 1.5l
  6. 3 1/2 cups sugar 875ml
  7. 1/4 cup mustard seed 50ml
  8. 1/4 cup pickling salt 50ml
  9. 1 Tbsp. celery seed 15ml
  10. 2 tsp. allspice 10ml
  11. 1 tsp. cinnamon 5ml
Instructions
  1. Grind or finely chop all vegetables and place in a large kettle. Add 4 cups vinegar and bring mixture to a full boil over high heat. Reduce heat and simmer for 30 minutes, stirring occasionally. Drain. Prepare sterilized jars. Stir remaining 2 cups vinegar and remaining ingredients into drained vegetables in pot. Bring mixture to boil over high heat; simmer for 3 minutes. Put into sterilized jars and seal. Process 5 minutes. (to process: place jars on rack in 3″ of water in large, deep pot. Lids should be loose. Cover pot and bring water to boil. Simmer 5 minutes.) Remove jars and allow to cool. Tighten lids. Makes about 9-12oz.jars.
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