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Old 10-24-2004, 12:49 AM   #11
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Location: Sierra Valley, Northern California, USA
Posts: 5,580
You could always cut this recipe in half or bring out a little at a time. SC

Savory Sausage Balls with Bourbon Glaze

1 pound pork sausage
1 pound ground pork
2 large eggs, beaten
1/2 cup fine dry plain bread crumbs
1/2 cup minced onion
1/4 cup milk
1 tablespoon grated fresh ginger
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne
1/4 teaspoon mace
1/4 teaspoon allspice
3/4 cup apple jelly
6 tablespoons spicy brown mustard
1/3 cup bourbon or apple juice
2 teaspoons Worcestershire sauce
1/8 teaspoon crushed red pepper flakes

1. Heat oven to 375 degrees F.
2. In large bowl, using hands (Tip: wear disposable vinyl gloves) thoroughly combine sausage, pork, eggs, bread crumbs, onion, milk, ginger, pepper, cayenne, mace and allspice.
3. Pat mixture evenly onto large piece of waxed paper, to a 12x8-inch rectangle. Cut into 96 squares, round each square gently and place in shallow rimmed baking pans.
4. Bake for 15 to 20 minutes, until very lightly browned. Remove from baking sheets and reserve.
5. Meanwhile, stir together jelly, mustard, bourbon, Worcestershire sauce and hot pepper sauce in large nonstick skillet. Cook and stir over medium heat until jelly melts and mixture comes to a boil. Add meatballs, stirring gently to coat. Lower heat and simmer gently for 8 to 10 minutes until sauce thickens a bit and meatballs are coated.
Makes 96 meatballs.

Make-ahead tip: Complete recipe and refrigerate, covered, in shallow container. Reheat in microwave, in single layer, covered with waxed paper, for 2 to 3 minutes at 100% power. Or reheat in covered skillet over low flame on stovetop until heated through. Remove to heated chafing dish to serve.

Nutrition Facts Per Serving ( 1 meatball)
Calories 40 calories
Protein 2 grams
Fat 2 grams
Sodium 90 milligrams
Cholesterol 5 milligrams
Saturated Fat 0 grams
Carbohydrates 2 grams
Recipe provided courtesy of Pork, The Other White Meat.

Do what you can, with what you have, where you are.

Theodore Roosevelt
26th president of US (1858 - 1919)
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Old 10-24-2004, 04:43 AM   #12
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Location: USA,SouthCarolina
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Oh yum! Tx!

How is that cookbook, by they way?

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Old 10-25-2004, 11:32 AM   #13
Join Date: Sep 2004
Location: USA
Posts: 2,394
Feta/Ricotta Fondue:

3 tbsp Butter or margarine
4 oz Feta cheese 1/2" cubes
1/8 tsp Pepper, black
1 Lemon, juice of
1 tbsp Parsley, minced (optional)
1 cup Ricotta cheese

Melt the butter in a heavy 8-inch skillet or a 1 quart saucepan over low-heat. Add the feta and ricotta cheese, and pepper. Cook, stirring constantly, and mashing the cheeses slightly, until they soften and begin to bubble - about 5 minutes. Stir in lemon juice, and garnish with the parsley if desired. Keep warm in crockpot or fondue pot.

Serve with assorted cut up vegies, crackers, bread cubes, or bread sticks.
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Old 10-25-2004, 04:26 PM   #14
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Location: London, Ontario, Canada
Posts: 211
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Thanks to all for their contributions....getting ready for the Christmas party season will allow me to try many of your suggestions.
Life is short...Eat dessert first!
William Shakespeare
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Old 10-30-2004, 01:13 PM   #15
Join Date: Sep 2004
Location: USA
Posts: 2,394
chocolate-cinnamon fondue:

1/4 cup margarine
8 oz bittersweet chocolate
1/4 cup flour
2 cup light corn syrup
1/4 cup kahlua
1/2 tsp cinnamon

Melt margarine and chocolate. Whisk in flour until blended; cook 1
minute, stirring. Remove from heat, blend in cinnamon. Pour into
fondue dish or your lil dipper; keep warm.

Suggested dippers: bananas, strawberries, oranges, low-fat pound cake.
Makes 3 cups.

NOTE: If not used immediately, place heavy duty plastic wrap on
surface of container.

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