|The Ultimate Little Cocktail Book|
|by Ray Foley|
More than 1000 cocktail recipe!Top recipes from the prosThe Ultimate Little Cocktail Book is the perfect drink resource for any bar, party or event.
Results 31 - 40 of 52 for cocktail sausage
Brown together sausage and ground meat. ... Mixture can be frozen alone or spread onto bread and frozen between sheets of wax paper, covered well with foil.
Brown meat (drain fat). Combine with cheese, season with salt and pepper to taste. Spread on slices of bread. Freeze on slices of bread. Freeze for ...
Mix hamburger, bread ... Substitute 4 cans (4 ounces each) Vienna sausages, cut crosswise into ... the meatballs. Decrease simmering time to 20 minutes.
Crumble sausage in skillet, brown ... Bake on ungreased cookie sheet until golden brown, about 15 minutes. May be frozen before cooking. Makes 32 puffs.
Brown the meat together; drain. Add the cheese, oregano, Worcestershire sauce and garlic salt. Spread 1 tbsp. on each slice of party rye bread. Put ...
Brown meat and drain. Add cheese, stirring often. When melted, add oregano, Worcestershire sauce and garlic. Spread on party rye and freeze. When ...
Shape meat into cocktail sized meatballs. Bake ... slowly before serving. Meatballs may be made ahead and frozen. Always make sauce fresh; do not freeze.
Combine in crock pot. Cook until jelly liquifies (about 1/2 hour on high). Add meat and heat slowly.
Combine the above ... except for the sausage, in a ... sausage (after it's been sliced and halved). Microwave for 6 more minutes. Serve with toothpicks.
Combine all ingredients except biscuits. Separate each biscuit into 3 pizza rounds. Spread with mixture and place on cookie sheets. Freeze. Store in ...
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