There are so many appetizer recipes that look pretty but call for many ingredients and require too much time for me to prepare. We like our old tried and true recipes that our friends and family have come to enjoy over the past years. Gourmet recipes, with their many ingredients, don't get made in the Thompson house.
My pansies are currently buried under ice and the Mikester said they are well insulated. I'll let him know after the big thaw. It's time for tulips, daffodils or hyacinths bulb planting. I like to plant some in pots - they'll look so nice in February, or before.
Dee Dee's Party Meatballs
This is requested every year from the family.
3 pounds lean ground round
1 jar chili sauce (the "sour")
1 small jar grape jelly (the "sweet")
1 large, or two small white onions-chopped fine
1 teaspoon chili powder
1/2 teaspoon pepper
Dash of salt
By hand, work the meat and all ingredients, except chili sauce and jelly. Form into small balls and place in baking pan(s). Mix together the chili sauce and the jelly. Pour this mixture over the meatballs and bake at 300 degrees for about 30 minutes. Test for firmness desired. Keep warm. Drain off some liquid if needed. I place these in a electric skillet on low to serve. Have toothpicks handy for piercing.
Thompson's Salmon Ball
One (1 pound) can pink salmon-remove skin and bones
8 ounce cream cheese, softened to room temperature
1 Tablespoon lemon juice
2 teaspoon grated onion
1 teaspoon horseradish
1/4 teaspoon salt
1/4 teaspoon liquid Smoke
Mix all ingredients well and chill for at least 3 hours. Form into a ball and roll in chopped pecans. Chill. Serve with assorted crackers.
Southwest Tortilla Roll-ups
1 (8 ounce) cream cheese, softened
1/2 cup sour cream
1/4 cup favorite picante sauce
2 Tablespoons taco seasoning
Dash garlic powder
1 can (4 ounce) chopped ripe olives, drained
1 can (4 ounce) chopped green chilies
1 cup shredded cheddar cheese
1/2 cup thinly sliced green onions
8 flour tortillas
In a small mixing bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chilies, cheese and onions. Spread about 1/2 cup on each tortilla. Roll up jelly roll style then wrap in plastic wrap. Refrigerate for at least 3 hours OR overnight. Slice into one inch pieces. Serve with salsa or even guacamole. This recipe makes about 5 dozen slices.
Janie Fox's Cheese Log
Thank you to friend Janie fox who shared this recipe with our family years ago. Janie continues to inspire me with her many recipes!
2 large packages cream cheese, softened
10 ounces sharp cheddar cheese, grated
1 teaspoon garlic powder
1 Tablespoon Worcestershire sauce
1 1/2 Tablespoons Liquid Smoke
Finely chopped pecans
Form into either one ball or in a log. Roll in pecan bits. Refrigerate until ready to serve.
Optional: Add a little paprika with the pecans or roll in paprika.
We serve the log with Ritz crackers which fit well with the rolled log.
Next week, we'll venture into more recipes for the holiday season.