A lot of time is spent in the kitchen cooking beginning with Thanksgiving and continuing into the next year. From soup to nuts, a little of everything is served. Beginning with appetizers, these recipes from my "Heavenly Delights" cookbook offer some long time favorites in my family, and I am sure in yours.
1 lb. ground beef
1/2 cup onion, chopped
1/2 cup breadcrumbs
1/4 tsp. oregano
1/4 tsp. rosemary
2 T. cream
1 egg, beaten
Mix well and form into small balls. Brown slowly in hot oil. Set aside while
1/4 cup flour
1 can condensed beef consomme
1 cup water
Combine and add to meatballs. Cook in saucepan or bake 2 to 3 hours.
EASY SAUSAGE BALLS
1 lb. hot bulk sausage
1 lb. grated sharp cheddar cheese
3 cups Bisquick
Mix sausage and cheese and let stand 2 hours. Add Bisquick and mix well.
Shape into small, bite size balls and place on cookie sheet. Bake at 350 until brown, 12-15 minutes.
2 large boneless chicken breasts, boiled and chopped fine
1 (8 oz.) pkg. cream cheese
1 cup cheddar cheese
1/4 to 1/2 cup chopped onions
2 cans crescent rolls
Salt and pepper, optional
In a large bowl, combine all ingredients, except crescent rolls. Mix together.
Take crescent rolls and cut in thirds or halves, depending on what size you
want. Scoop mixture onto cut piece of roll and fold over until sealed. Place
biscuits on greased cookie sheet, spaced apart. Preheat oven to temperature
on crescent roll package. Cook for 13 minutes or until desired color is
POOR MAN'S CRAB CAKES
2 cups grated zucchini, unpeeled
2 T. seafood seasoning
2 cups seasoned breadcrumbs
2 eggs, beaten
2 T. mayonnaise
Mix all ingredients. Make patties. Fry in oil. Brown on both sides.
3 cans chicken, (3 cups) drained and chopped
1 cup Parmesan cheese, fresh
1 cup mayonnaise
3 small jars marinated artichoke
Garlic pepper, to taste
hearts, drained and chopped
Mix ingredients well. Spray a 10-by-12 pan. Bake at 375 for 30 minutes. Serve with Scoops or crackers.