Recipes page 3
Cheese Sausage Balls
Ingredients
1 lb. sausage
3 cups biscuit mix
1 lb. sharp cheddar cheese shredded
Directions
Cut sausage into small pieces and place in a large mixing bowl. Add grated cheese and biscuit mix. Mix until ingredients are well blended. Roll into i-inch balls. Bake in preheated 350 degrees oven for 25 minutes. these should be served hot, any leftovers need to be refrigerated or frozen.
Spinach Balls
INGREDIENTS
2 boxes frozen chopped spinach
2 cups herb stuffing
1 small onion, chopped
4 eggs
3/4 cup melted butter
1/2 tsp. garlic powder
1/2 cup grated parmesan cheese
Preheat oven to 350 degrees. Cook the spinach as directed on the box and drain well. Also squeeze out as much water as possible. Chill. Shape into balls and place on a lightlky greases baking sheet. Bake 20 minutes. Serve warm. Makes about 60 balls.Tip: sausage would be a good addition to these.
Grilled 3_Colored Pepper & Mushroom Salad
Ingredients
1 green, red and yellow pepper
8 oz. portobello mushroom caps
3/4 cup krafte done right vinaigrette dressing
Cut peppers into quarters. Toss peppers and mushrooms with 1/2 cup dressing. Drain vegetables, reserve dressing. Place vegetables on grill over medium coals. Grill 8-10 minutes or until tender, turning abd brushing occasionally with reserved dressing. Slice mushrooms. Toss mushrooms and peppers with remaining 1/4 dressing.
Sweet & Sour Meatballs
Ingredients
2lbs. ground beef
2 eggs
1lb. lean salt pork
1 cup bread crumbs
1/2 cup chopped blanched almonds
3 tbsp. soy sauce
2 garlic cloves, minced
couple dashes of tabasco and nutmeg
Mix and form into small balls. Roll in cornstarch. Fry slowly for about 20 minutes.
SAUCE
cup pineapple juice
1/2 cup soy sauce
1 can pineapple chunks
i cup vinegar
1 cup water
4-5 tbsp.cornstarch
1 2/cup sugar
Mix and cook on low heat until thick. Put in meatballs and heat thoroughly. Serve in chafing dish.
Pesto & Red Pepper
1 pkg.(8oz.) Philadelphia cream cheese, softened
1/2 cup DiGiorno basil pesto sauce
2 Tbsp. Grey poupon dijon mustard
1/3 cup roasted red peppers, well drained and chopped
Triscuits crackers
Mix cream chees, pesto sauce and mustard with electric mixer on medium speed. Place half of the cream cheese misture in 2 cups. plastic wrap lined bowl. Press cream cheese mixture firmly into the bowl. Top with peppers. Cover with remaining cream cheese mixture,spreading cream cheese mixture to edge of bowl. Cover with plastic wrap.
Refridgerate at least 2 hours or until firm. Umold the crem cheese mixture onto the serving plate. Remove the plastic wrap, and serve with triscuit crackers.
Chicken Taco's
3 cups cooked chicken strips
1/2 teaspoon ground cumin
1/2 teaspoon paprika
6 ~ pre formed hard taco shells
1 medium red bell pepper, cut into thin strips
1 ~ 16 ounce can barbecue baked beans
1 cup shredded Monterey Jack cheese
1/2 cup shredded medium sharp cheddar cheese { mix both cheeses together }
4 slices bacon, crisply cooked, crumbled
2 cups grape tomatoes
Heat oven to 400�. In small bowl, toss chicken strips with cumin and paprika to coat. In 8 ~ inch square glass baking dish, stand taco shells side by side.
Fill each shell evenly with seasoned chicken. Divide pepper strips evenly over chicken. Top each with 1/4 cup baked beans and 1/4 cup cheeses. Sprinkle with bacon.
Bake at 400� for 8 minutes or until thoroughly heated and cheese is melted. Garnish with grape tomato if desired. Serves 2, easily doubled.