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.
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