If you are anything like me, you want to enjoy cooking as much as you want the people that are going to be eating it, to enjoy your dish. In order for me to enjoy it, it must be fairly effortless and still taste wonderful. Luckily, most of my family dishes that have survived the test of time take little time to prepare. This is an added bonus when you get called to bring something at the last minute! Appetizers are great to bring on a moments notice to a family reunion, Christmas, Easter or Thanksgiving dinner (if your lucky enough not to have to have it at your house!), or a small party you might be throw- ing yourself. A whole table of appetizers is a great way to get out of having a sit down dinner and still feel like the wonderful host or hostess you are! Enjoy! (And don't forget to sneak a few for yourself!)
1 lb. ground beef 1/2 c. dry bread crumbs 1/3 c. chopped onion 1/4 c. milk 1 egg 1 T. parsley flakes 1 t. salt 1 t. pepper Mix all together & shape into 1" balls. Melt 1/4 c. shortening & brown meatballs. Remove meatballs & drain fat. 1 bottle (12 oz.) chili sauce 1 jar (10 oz.) grape jelly Heat together in skillet, stirring constantly until jelly is melted. add meatballs & stir until completely coated. Simmer uncovered for 30 minutes.
2 8 oz. pkg. cream cheese, softened 1/4 c. chopped green peppers 1/4 c. chopped onion 16 oz. can crushed pineapple, drained 1 T. seasoned salt Mix throughly and chill at least an hour. Serve with crackers.
2 3oz. pkg. cream cheese, softened 1/2 c. sour cream 1/4 t. garlic salt 6 oz. shredded swiss cheese 2 T. chopped parsley 2-3 T. coarsley ground pepper Beat cream cheese on med. speed until smooth, scraping bowl often, 1-2 minutes. (I have also done it by hand.) Add sour cream and garlic and continue beating until well mixed. By hand, stir in cheese and parsley. Refrigerate at least 2 hours and shape into a ball or log. Roll in pepper to completely coat. Serve refrigerated and serve with crackers.