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Old 12-12-2013, 06:38 PM   #15471
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We have a potluck at work tomorrow, so I'm cooking cocktail meatballs in the traditional fashion. Coincidentally, DH also has a potluck at work, so I'm meatballing for 2. Got a package of Little Smokies to throw in to extend the recipe, as I hadn't realized I'd be doing 2 potlucks. Thankfully, I have enough crockpots.
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Old 12-12-2013, 06:40 PM   #15472
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We have a potluck at work tomorrow, so I'm cooking cocktail meatballs in the traditional fashion. Coincidentally, DH also has a potluck at work, so I'm meatballing for 2. Got a package of Little Smokies to throw in to extend the recipe, as I hadn't realized I'd be doing 2 potlucks. Thankfully, I have enough crockpots.

So what is the traditional fashion?
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Old 12-12-2013, 07:10 PM   #15473
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So what is the traditional fashion?
Amazingly difficult: Welch's Grape Jelly and Heinz Chili Sauce, with frozen cocktail meatballs. I'm heating it on the stove so the sauce cooks in, then will warm and transport in the CP. I used 32 oz jelly and 3 bottles chili sauce, 60 oz frozen meatballs. Around here, these disappear quickly, I think the recipe is from the '50s, usually with just 2 bottles of chili sauce. I like the tang of 3.
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Old 12-12-2013, 07:39 PM   #15474
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So what is the traditional fashion?
Yes, I want to know too.
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Old 12-12-2013, 07:42 PM   #15475
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Yes, I want to know too.
Look up ^^
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Old 12-12-2013, 07:44 PM   #15476
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Originally Posted by Dawgluver View Post

Amazingly difficult: Welch's Grape Jelly and Heinz Chili Sauce, with frozen cocktail meatballs. I'm heating it on the stove so the sauce cooks in, then will warm and transport in the CP. I used 32 oz jelly and 3 bottles chili sauce, 60 oz frozen meatballs. Around here, these disappear quickly, I think the recipe is from the '50s.
Yup, must be from the 50's. I remember my mom making something very similar.
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Old 12-12-2013, 07:44 PM   #15477
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Look up ^^
Yeah, I got a notification that you had posted, when I closed the tab and was back at my email.
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Old 12-12-2013, 07:45 PM   #15478
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I have yet to try that mixture, but it's on my list.
hmmm, I wonder if my magnetic pass key still works to get into Welch's vat room...
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Old 12-12-2013, 07:49 PM   #15479
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The spud went onto the grill a few minutes ago, time to turn the heat up on the broccoli.
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Old 12-12-2013, 07:54 PM   #15480
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I have yet to try that mixture, but it's on my list.
hmmm, I wonder if my magnetic pass key still works to get into Welch's vat room...
Grab two jars and try equal parts of mustard and grape jelly over a pound of little smokies or kielbasa coins!
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