Lemon Glazed Appetizer Meatballs

1 cup (12 ounce jar) red currant or grape jelly
1/3 cup ReaLemon Lemon Juice from Concentrate
1/3 cup barbecue sauce
1 tablespoon soy sauce
1/4 teaspoon pepper
1 (16 ounce) package frozen cooked meatballs
1 (15 1/4 ounce) can pineapple chunks packed with juice, well drained

Combine red currant or grape jelly, ReaLemon, barbecue sauce, soy sauce and
pepepr in large saucepan. Cook and stir over medium heat until bubbly. Stir
in meatballs.

Boil gently 15 minutes or until meatballs are heated through and sauce is
slightly thickened, stirring occasionally. Stir in pineapple; heat through.

Makes 16 servings.

Apple Walnut Dumplings

Apple Walnut Dumplings

2 cups sugar
2 cups flour
2 cups water
1 tsp salt
1/4 tsp Watkins cinnamon
2 tsp Watkins baking powder
1/4 tsp Watkins nutmeg
3/4 cup shortening
1/4 cup butter
1/2 cup chopped walnuts
3/4 cup milk
6 apples

Combine sugar, water, cinnamon and nutmeg in a medium saucepan.

Heat over medium heat until mixture becomes syrup; add butter.

Pare and core apples; cut into fourths.

Sift flour, salt, baking powder into bowl. Cut in shortening

with a pastry knife (or a regular table knife) until mixture becomes

crumbly. Add milk & Walnuts all at once and stir just until moistened.

Roll dough out to 1/4 inch thickness. Cut dough into 6 - 5 inch

squares. Arrange 4 pieces of apple on each square and sprinkle

with additional sugar, cinnamon. Fold corners to center of each

square and pinch edges together to seal dumplings (make sure they are sealed
tightly and no apple is sticking out.
Place dumplings in buttered baking dish. Pour syrup over dumplings.

Baste dumplings with the syrup once or twice while baking.

CHOCOLATE PECAN TART

One 9-inch tart shell (pâte brisée), prebaked
4 ounces bittersweet chocolate, melted

4-1/2 ounces piloncillo, chopped (Mexican raw
sugar; 2/3 cup brown sugar and 1-1/2
tablespoons molasses may be substituted)
1/2 cup corn syrup
1 inch piece of cinnamon stick
2 cloves
8 black peppercorns, cracked
1/3 cup water
6 tablespoons butter, diced.
3 tablespoons sour cream
5-1/4 ounces (1-1/2 cups) pecans, halves or
pieces, toasted
1 egg
2 egg yolks
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 tablespoon flour

Preheat oven to 325°F.

1. Allow the baked tart shell to cool. Paint inside
bottom of shell with melted chocolate. Set aside to
cool.

2. For filling: place piloncillo, corn syrup,
cinnamon stick, cloves and peppercorns into small
saucepan. Add water, cover and place over
medium-low heat. Bring to simmer, uncover and
stir until piloncillo has dissolved. simmer over
medium heat until reduced to 1 cup, about 10
minutes. Strain through a fine-mesh sieve; add
butter and cream. Stir until butter is melted. Let
cool.

3. Whisk together egg, egg yolks, salt, vanilla and
flour. Stir into cooled sugar-spice mixture.

4. Spread pecans decoratively over crust, pour on
filling mixture, coating all nuts. Bake about 35
minutes, until filling is slightly puffed and no longer
jiggles when tart is gently shaken. Cool
completely. Serve with Kahlua whipped cream.

Yield: 8-12 servings.