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Marlinton UMC Tasting Tea
Cocktail Meatballs with Pizzazz
Isabel McElwee
2 to 3 pounds ground beef
1 pound pork sausage
1 cup saltines, crushed
½ cup catsup
1/3 cup dried parsley flakes
2 Tbsp. instant onion or 1 tsp. garlic salt
2 eggs, slightly beaten
Salt and pepper to taste
Combine all ingredients in a large bowl.
Form into walnut-sized balls.
Place in shallow pan.
Bake at 350º for 15 to 20 minutes
Remove from pan; drain well.
Transfer to crock pot or chafing dish.
Pizzazz Sauce
1 pound can cranberry sauce
½ cup catsup
4 oz. cherry preserves
2 Tbsp. brown sugar
2 Tbsp. soy sauce
1 Tbsp. lemon juice
½ tsp. pepper
Combine all ingredients in a saucepan.
Simmer over moderate heat, stirring occasionally until smooth and cranberry sauce is melted.
Pour Pizzazz sauce over meatballs.
Serve hot with cocktail picks.
Yield 200
Apple Pandowdy
Erma Johnson
Fill an 8 x 10 baking dish half full of peeled and sliced cooking apples.
Mix together ¼ cup sugar and 1 ½ tsp. cinnamon
Sprinkle over apples.
In a small bowl:
crumble 1 ½ cups pie crust mix
2 Tbsp. softened margarine
¼ cup firmly packed brown sugar.
Work thoroughly until well blended.
Sprinkle this mixture over the apples and bake at 350º for 30 minutes.
Serve warm with whipped cream or ice cream.