1/4 c. chopped almonds
1/4 c. flour (all-purpose-plain)
1/4 tsp. salt
Dash of paprika
3/4 c. butter
1 c. grated American cheese
2 Tbsp. water (cold)
Sift flour; mix together with almonds, salt and paprika. Blend butter and cheese. Add nuts and flour mixture to blended butter and cheese; sprinkle with water and mix well. Make balls about 3/4 inch in diameter.
Bake in 350 degree oven for about 15 minutes.
1 (6 oz.) pkg. chocolate chips
1/2 c. sugar
3 Tbsp. white Karo syrup
1/2 c. Amaretto
2-1/2 c. (12 oz. box) crushed vanilla wafers
1 c. finely chopped pecans
Extra sugar
Melt chocolate. Add sugar and syrup. Add Amaretto and blend well.Combine nuts and crumbs in bowl; stir in chocolate mixture. Mix well. Form into 3/4 inch diameter balls. Roll in granulated sugar. May be stored for several days in an airtight container. Can also be made in advance and frozen.
2 lb. ground chuck
1 jar Del Monte cocktail sauce
1/2 c. grape jelly
Roll ground chuck into balls the size of quarters. Fry until done. Pour cocktail sauce over the meat balls and simmer for a minute. Pour grape jelly over meatballs and sauce; cover until it has melted. Serve in chafing dish with cocktail toothpicks and watch them disappear.
1/2 lb. grated sharp Cheddar cheese
1 onion, grated
2-1/2 Tbsp. green onion
1/2 tsp. salt
1/2 lemon, juiced
1 c. toasted, sliced almonds
1 c. mayonnaise
10 slices cooked bacon, crumbled
Stir all together and let stand in refrigerator for several hours.
Bacon slices
Stuffed olives
Cut bacon in halves and wrap around olives. Fasten with picks.
Bake in 400 degree F. oven for about 15 minutes, until bacon is crisp.
1 (3 oz.) pkg. lemon gelatin
1-1/4 c. sugar
4 c. boiling water
1 (12 oz.) can frozen lemonade (concentrate), thawed (undiluted)
1 (46 oz.) can pineapple juice
1 (8-1/4 oz.) can crushed pineapple (undrained)
2 bananas, mashed
1 (33.8 oz.) bottle ginger ale
Dissolve gelatin and sugar in water. Add lemonade, pineapple juice, and crushed pineapple; chill. Just before serving,
add bananas and ginger ale. Makes about 1 gallon.
1 stick oleo
3 Tbsp. Worcestershire sauce
1 dash of Tabasco sauce
1/4 tsp. cayenne pepper
1/4 tsp. cinnamon
1/2 tsp. salt
1 lb. pecan halves
Place pecans in mixing bowl. Melt oleo; mix with sauces and other ingredients. Pour mixture over pecans and stir
until pecans are covered by mixture. Place in pan and cook in 225 degree oven for 45 minutes.
