ITALIAN CRACKERS

Okay, here is a quick, easy one for that “Oops!  I was supposed to bring something to the party!” moment.

ITALIAN CRACKERS

Ingredients

2 lbs. Crackers  (I usually buy the plain oyster crackers for this.  They are a great size!)

1 teaspoon dill

1 teaspoon garlic powder

½ teaspoon lemon pepper

1 package Good Seasons herb or Italian dressing mix

1 cup safflower oil

Mix oil and seasonings in a large bowl.

Add crackers and allow to set at least 1 hour, stirring frequently.

Serve

Very simple, but very well received by hosts and guests alike.  I usually make at least a double batch .

By the way, 

Happy New Year!

COCKTAIL MEATBALLS

Today’s recipe is another one that would be great for a New Years Eve or Super Bowl Party and is one I found in an old Methodist Women’s Cookbook.  I have used this many times and it’s always been a hit.

COCKTAIL MEATBALLS

Ingredients - Meatballs

1 lb. ground beef

½ cup dry bread crumbs 

    (Ritz crackers work well too)

½ cup minced onion

¼ cup milk

1 egg

1 tablespoon snipped parlsley

Salt and pepper to taste

½ teaspoon Worcestershire sauce

¼ cup shortening

Mix ground beef, bread crumbs or crackers, onion, milk, egg and seasonings together and gently shape into 1 inch balls.  Melt shortening in large skillet and brown the meatballs.  Remove the meatballs from the skillet and pour off fat.

I have made these meatballs many times and they are great!  However, if you are lazy like me or just don’t have the time to spend making 5 dozen meatballs,  There are plenty of sources for frozen or fresh made Italian meatballs.  Personally, I use Marketday Italian Meatballs, which are about 1 ½ inches.

Ingredients – Cocktail Sauce

1 bottle (12 oz.) Chili Sauce                      

1 jar (10 oz.) grape jelly

Originally, I made these in an electric skillet and after I poured off the fat from cooking the meatballs, I poured the chili sauce and jelly in the skillet and heated them while stirring constantly until the jelly melted and the 2 combined, then poured the meatballs back into the skillet, stirring thoroughly till they were coated and simmered for 30 minutes.

Especially if you are using pre-made meatballs, I have found it easier, although longer, to make these in the slow cooker.  I usually double or triple the recipe also, so pour the chili sauce and jelly into the slow cooker on high, stirring occasionally until the sauce combines completely.  Drop frozen meatballs into the slow cooker making sure the sauce covers them completely.  Let it cook a couple of hours, until the meatballs are heated through and serve.

MOM’S COCKTAIL SAUSAGE BALLS

I probably should have waited a few days and started this Blog on January 1, but this way I can share a few favorite party recipes.  First up, Cocktail Sausage Balls.  They are a great make-ahead treat and are easy to re-heat, even from frozen.

MOM’S COCKTAIL SAUSAGE BALLS

Ingredients:

  3 Cups Bisquick

  1 pound hot sausage

10 ounces grated sharp cheddar cheese

Pre-heat oven to 375^o f . 

Work together Bisquick and sausage until blended.  Mix in grated cheese.  Roll the mixture into small balls, about 1 inch in diameter.  Place sausage balls on ungreased baking sheet about 1 – 2 inches apart.  Bake for 10 minutes.  Serve immediately or you can let them cool completely, then freeze them.

To re-heat after freezing, heat oven to 375^o f, then place sausage balls on baking sheet and bake for 10 – 12 minutes before serving.