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

making gravy.


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.


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



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.