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Results 91 - 100 of 1,280 for appetizers from 1800-1860
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 ...
Combine first 4 ingredients. Form into a ball on serving dish. Chill. Blend cream cheese and milk. Frost ball with mixture. Keep chilled. ...
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 ...
95. APPETIZER KABOBS
Thread olives, frankfurters and potatoes ... to 5 inches from source of heat or cook ... frequently with French dressing during cooking. Serves 6.
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. ...
Mix and shape into balls. Place in a 9x13 glass pan in single layer. Pour on sauce and bake 1 hour at 350 degrees.
Blend deviled ham, olives, mustard, ... mixture. Chill. Remove from refrigerator 15 minutes before serving. Trim ... Pass with assorted crackers.
Blend ham, olives, mustard and pepper sauce to taste. Form in ball on serving dish. Chill. Combine cream cheese and milk. Frost ham ball. ...
100. APPETIZER MEATBALLS
Combine meat, crumbs, onions, eggs, parsley and salt; mix lightly. Shape into 1" meatballs. Brown in butter. Place in 2 quart casserole. ...
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