Appetizers

Cheese Ball

12 oz. cream cheese
1 tsp. Worcestershire sauce
3 tbsp. liquid smoke
4 oz. sharp Cheddar cheese, finely
grated
1/3 c. pecans, finely chopped
2 tbsp. dried minced onions
Dash Tabasco sauce
1/2 tsp. garlic powder
Mix everything except pecans. Chill several hours or overnight. Spread chopped pecans on waxed paper and roll the cheese ball on it until coated. Chill completely before serving.
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Tangy Buffet Meatballs


2 lb. ground beef
2 eggs
1/2 tsp. salt
3/4 c. oatmeal, uncooked
1/3 c. chili sauce
--SAUCE:--
1 c. chili sauce
1/2 - 3/4 c. grape jelly
Combine meatball ingredients, mix well. Shape to form 1 inch balls, bake on a rack in a shallow baking pan at 400 degrees for 15 - 17 minutes. Combine sauce ingredients in a 4 1/2 quart dutch oven. Cook over medium heat, stirring occasionally until mixture is well blended. Add the meatballs and continue cooking 3 - 5 minutes or until heated through. Transfer to chafing dish/fondue pot to serve. Makes about 5 dozen appetizer meatballs.

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Sausage Balls


1 lb. breakfast sausage
1 1/2 c. shredded cheddar cheese
1 1/2 c. Bisquick mix
Mix all ingredients together. Roll into small balls. Bake in oven for 15 minutes at 350 degrees.
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Ricotta Balls


2 tsp. vanilla
2 lbs. ricotta cheese
6 eggs
6 tbsp. sugar
8 tsp. baking powder
2 c. sifted flour
1 tsp. salt
Oil
Mix all ingredients together and let stand for about an hour. Shape into balls and fry in oil.

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Pepperoni Squares



2 c. flour
2 eggs
1 tsp. salt
1/2 tsp. oregano
12 oz. shredded cheddar cheese
1 1/2 c. milk
1 stick pepperoni, sliced thin & cut
up
Mix all together in one bowl. Grease 9 x 12 inch pan and pour mix in. Bake at 350 degrees for 35 to 40 minutes. Slice in squares when cool.

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Pizza Roll


2 pizza dough (2 lbs.)
1/2 lb. salami
1/2 lb. Capocollo or Pancetta
(Italian bacon)
1 1/2 green bell peppers
1 1/2 onions
1/2 lb. Provel cheese
Oregano & peppers to taste
Note: Make two individual rolls, split ingredients evenly. Roll out pizza dough to make a square sheet, about 12x12 inch or thinner. Layer above ingredients in order listed and roll to make one big loaf. Make sure the seam is at the bottom. Brush top of loaf with egg wash or water. This will give a nice shine on top. Bake at 350 degrees until golden. Let it get cool and slice. Serve warm or cold. This can be frozen in slices and reheated just before serving.
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Greek Canapes


6 eggs, beaten
3/4 c. soft butter
1/2 c. Parmesan cheese
1/2 c. Romano cheese, shredded
2 c. Pepperidge Farm Herb Stuffing Mix
2 (10 oz.) pkgs. frozen chopped
spinach
Thaw and drain spinach. Mix all of above ingredients together and let sit in refrigerator 2 hours. Roll into small bite-size balls. Bake at 350 degrees for 15 minutes on large greased cookie sheets. Serve warm as hors d'oeuvre. May be kept in refrigerator up to one week. Even if you don't like spinach, you'll love these!

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Hot Cheese Puffs


1 c. Monterey Jack cheese
1 (3 oz.) pkg. cream cheese, cubed
1/3 c. butter or margarine
2 egg whites
35 (1") cubes French bread
In saucepan, combine cheese and butter. Cook and stir until melted. Remove from heat. Beat egg whites until peaks form. Fold cheese mixture into egg whites. Dip bread cubes into it, scraping excess with a spatula. Put on waxed papered baking sheet and freeze until firm (1 hour). Transfer to bag and refreeze. At serving time, put on greased baking sheet. Bake at 400 degrees about 10 minutes or until puffy and golden brown. Keep close watch while baking. Serve immediately. Makes 35-40.



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Saucy Barbecued Meatballs


1 lb. lean ground beef
1/4 c. milk
1 tbsp. instant minced onions
1/2 tsp. salt
1/2 c. catsup
1/4 c. brown sugar, packed
2 tbsp. soy sauce
Combine beef, bread crumbs, milk, onion, and salt. Mix well, shape into 15 meatballs, 1 1/2 inches in size. Arrange in microwave safe pie plate. Combine catsup, brown sugar, and soy sauce. Spoon over meatballs. Cover with wax paper. Microwave on high 6 to 7 minutes.