Dear Lorraine,

I make Hors d'ouvres using nothing but Ketchup and Grape jelly. Since there are only 2 ingrediants I never measure, just suit to taste.

I do recommend, just like my mom did to me, don't tell your guests what is in it until they've tried it and are begging for the recipe.

I've made it with sausages, cocktail franks and meatballs and never end up with leftovers.

Ciao