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Results 91 - 100 of 1,280 for 1960s appetizers
Using your own recipe, make 1 inch meatballs. Combine jelly and chili in skillet on low heat. Let melt. Add uncooked meatballs. Cook for 30 ...
In a 2 quart bowl, mix ingredients. Shape into about 3 dozen tiny meat balls. Put into 9"x13" pan and bake 12 to 15 minutes at 400 degrees. ...
93. APPETIZER KABOBS
Thread olives, frankfurters and potatoes on 6 skewers. Brush with French dressing. Broil 4 to 5 inches from source of heat or cook on ...
Form 1 inch balls. Brown in 1/4 cup oil in skillet. Sauce: Pour off excess fat. Combine in 12 ounce chili sauce and 10 ounce grape jelly ...
Mix first 5 ingredients; make balls and brown in 350°F oven. Put into slow cooker and add chili sauce, grape jelly and water. Cook on high ...
Blend ham, olives, mustard and pepper sauce to taste. Form in ball on serving dish. Chill. Combine cream cheese and milk. Frost ham ball. ...
Combine meat, crumbs, onions, eggs, parsley and salt; mix lightly. Shape into 1" meatballs. Brown in butter. Place in 2 quart casserole. ...
Blend deviled ham, olives, mustard, and Tabasco. Form balls on serving dish; chill. Combine creamed cheese and milk; frost balls with ...
Combine first 4 ingredients. Form into a ball on serving dish. Chill. Blend cream cheese and milk. Frost ball with mixture. Keep chilled. ...
100. APPETIZER MEAT BALLS
Mix and shape into balls. Place in a 9x13 glass pan in single layer. Pour on sauce and bake 1 hour at 350 degrees.
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