How 'bout "Carol's Cranbery Cocktail Meatballs"
Yield 12 servings

2 lb ground chuck
2 eggs
1/3 c. catsup
2 T. soy sauce
1/4 t. pepper
12 oz. chili sauce
1 T. lemon juice
1 c. corn flakes, crumbs
1/3 c. parsley, fresh, minced
2 T. green onions, minced
1 garlic clove, pressed
16 oz. cranberry sauce, whole berries
1 T. brown sugar
Comb. first 9 ingred. in a lg. bowl; stir well. Shape meat mixture into 1" balls. Place in an ungreased 15x10x1" jellyroll pan. Bake uncovered at 500F for 8-10 min. Drain meatballs & transfer to chafing dish, & keep warm. Comb. cranberry sauce with remaining ingred. in a sauce pan. Cook over medium heat until bubbly, stirring occasionally; pour over meatballs. Serve warm. (5 doz,)
Another very good "gourmet-type" appetizer is Baked Brie en Croute
16 oz. Brie wheel
4 oz. mushrooms, shitake
butter for sauteing
1/4 t. tarragon
2 garlic cloves
2 oz. wine
1/2 lb filo
Baked Brie alone is good. But you can get fancy, too! Saute some mushrooms with tarragon, garlic & a bit of wine until the mixture is almost dry (the mushrooms should be sliced or chopped), take a wheel of Brie, slice it in half, put the mushroom mixture in the middle, & wrap it in filo or frozen puff pastry. Put in the freezer for 20 min. until firm. At this point, it can be put in the refrig. until needed. Bake it in a moderate oven until the pastry browns. Let sit for 15-20 min. before serving. I use scraps of pastry to cut out leaves and make small grape-size balls to put on top for decoration. Enjoy!