Sorry for the delay. Here are all the ones you both requested, enjoy!

For Janet:

Cocktail Meatballs

1 lb. ground beef
1/2 c. dry bread crumbs
1/3 c. minced onion
1/4 c. milk
1 egg
1 T. snipped parsley
1 t. salt
1/8 t. pepper
1/2 t. worcestershire

Mix above ingredients together gently. Shape into 1" meatballs and brown in oil or shortening.

Heat 1-12 oz. bottle of chili sauce, 1-10 oz. jar of grape jelly and the juice of a 1/2 lemon, stirring constantly. Add meatballs & serve.

*Keep in mind, the meatballs can be made in advance and frozen or purchased from a place like Sams or Costco.

Cheese Fondue w/ French Bread

3 c. shredded Gruyere or Swiss cheese
1 T. all purpose flour
1 clove garlic, halved
1 1/4 c. dry white wine
1 T. sherry
Dash ea. of ground nutmeg and pepper

Bring cheese to room temperature, toss w/ flour and set aside. Rub inside of the fondue pot w/ garlic halves and discard. Set pot aside.

In a med saucepan, heat wine over med heat until small bubbles rise to the surface. Just before it boils, reduce heat to low and stir in cheese mixture a little at a time, stirring constantly and making sure each addition melts before adding more.

Stir in sherry, nutmeg and pepper. Transfer mixture to the fondue pot and keep it bubbling over a fondue burner.

I make my own bread and cube and skewer 3 pieces on 3-4" wooden skewers to serve.

Stuffed Cherry Tomatoes

2 dzn cherry tomatoes
1-8 oz. pkg cream cheese, softened
1 t. dried chives or 1 T. fresh snipped
1 T. milk
1/4 t. dried basil, crushed
1/4 t. pepper
1/4 t. garlic powder

Slice a thin layer off top of each tmoato. Using a small spoon, carefully scoop out and discard pulp. Drain tomatoes upside down on paper towels.

For filling, combine remaining ingredients. Beat until smooth. Spoon or pipe the filling into tomatoes (I use ziploc w/ corner cut out). Serve immediately or chill up to 8 hours.

**Next time I make this I'm going to try adding crumbled bacon...yum!

Tomato & Basil Bruschetta

2 Cups Roma Tomato -- seeded and chopped
1/2 Cup Fresh Basil -- chiffonade
3 Tablespoons Olive Oil
2 Tablespoons Shallot -- minced
2 Tablespoons Red Wine Vinegar
Salt And Pepper -- to taste

Combine all ingredients and let set for at least 1/2 hour. Use as a dip, or spread on crostini served with appropriate toppings and garnish.

For Stacy:

PoppySeed Ham & Swiss Rolls

*important to read this whole recipe through & understand it before starting or you'll ruin the rolls

1 pkg. Publix (or other brand) party rolls (24 ea)
1-8 oz. pkg sliced ham (rectangular cut)
1-8 oz. pkg sliced swiss cheese
2 sticks margarine
2 T. worcestershire
1 T. poppy seds
4 T. brown sugar
2 T. prepared mustard

Melt margarine in a sauce pan, Add worcestershire, poppy seeds, mustard & brown sugar. Mix and bring to a boil. Set aside.

Cut rolls across entire pack at once w/ a serated knife to make two large slices. Layer ham, then cheese, then another layer of ham. Place top layers of rolls on this. Cut large sandwich rectangle into 21-24 smaller sandwiches and place in a 9x13 pan (should hold both trays of rolls). Spoon the sauce over the rolls, being careful to cover each roll. Cover & refrigerate several hours or overnight. Bring to room temp. and heat at 350 until cheese melts & rolls are heated through (apx 30 min). Separate w/ knife so they may be picked up easily. Serves 15-20.

Stuffed Mushrooms

24 large fresh mushrooms, 1 1/2-2" in diameter
1 c. chopped fresh spinach
1/4 c. sliced green onion
1 clove garlic, minced (I use more)
1/4 c. margarine or butter
2/3 c. fine dry bread crumbs
1/4 c. grated parmesan
1/2 t. dried marjoram, crushed

Wash and drain mushrooms. Remove stems and reserve caps. Chop enough stems to make 1 cup.

In a medium saucepan, cook stems, onion, spinach and garlic in butter until tender. Stir in bread crumbs. Stir in cheese and marjoram. Spoon crumb mixture into mushroom caps. Arrange mushrooms in a 15x10x1" baking pan. Bake at 425 for 8-10 min. or until heated through.

Pastry Puffs w/ Ham or Chicken Salad

Puffs:

Preheat oven to 375.

In a medium saucepan, bring 1 c. water, 1 stick butter and 1/2 t. salt to a boil. Stir in 1 c. flour all at once, beating until mixture leaves sides of pan and forms a small compact ball. Remove from heat and add 4 eggs, one at a time, beating until smooth after each addition. On a cookie sheet, drop dough about the size of a quarter, 2" apart.

Bake 25-30 minutes or until puffed & golden. Cool away from any draft.

Cut the puffs in half and spoon in your filling.

For filling, I actually buy the ham salad from the Heavenly or Honey Baked Ham stores locally or use your favorite chicken salad recipe.

Basic Deviled Eggs

6 hard-cooked eggs
1/4 c. mayo
1 t. prepared mustard
1 t. vinegar
paprika to garnish

Halve eggs lengthwise and remove yolks. Place yolks in a bowl and mash with a fork. Add remaining ingredients, mix well and season w/ s & p. Stuff egg white halves w/ mixture. Garnish w/ paprika.