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Results 31 - 40 of 54 for sausage cocktails
Brown the meat together; drain. Add the cheese, oregano, Worcestershire sauce and garlic salt. Spread 1 tbsp. on each slice of party rye ...
Shape meat into cocktail sized meatballs. Bake on cookie ... serving. Meatballs may be made ahead and frozen. Always make sauce fresh; do not freeze.
33. COCKTAIL FRANKS
Combine in crock pot. Cook until jelly liquifies (about 1/2 hour on high). Add meat and heat slowly.
Mix eggs, milk and bread crumbs. Add all other ingredients. Mix well. Shape into meatballs the size of large marbles. Place on cookie ...
35. COCKTAIL WIENIES
Heat together chili and jelly slowly, cook out lumps, drop wienies in sauce. Transfer to fondue pot and serve.
Preheat oven to 450 degrees. Leave sausage at room temperature to soften ... sheet. Bake at 450 degrees for 15 minutes. Makes 100 to 120 meatballs.
Brown meats together and drain ... each slice of cocktail bread. Place slices on cookie ... prepared bread slices can be frozen to heat later.
38. COCKTAIL PIZZAS
Brown together sausage and ground meat. Drain well. ... alone or spread onto bread and frozen between sheets of wax paper, covered well with foil.
Melt cheese and add browned meat and seasonings. Mix well. Spread on rye or pumpernickel; flash freeze on cookie sheets. After completely ...
Brown sausage. Drain all excess fat. ... balls. Serving size: 4 balls. Exchanges per serving: 1 meat and 1 fat. Sodium per serving: 190 mg. Na
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