Recipe: Garden Party Part 1 (10 Recipes)

Susan,IL (10:10:38 AM) :

Artichoke Dip
Recipe By : Susan Wilson

1 can artichoke hearts -- 8 ounce
1/2 cup mayonnaise
1 small onion -- chopped
1/2 cup Parmesan cheese

Mix all the ingredients together. Place in casserole dish and bake 30-45 minutes at 350 degrees.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with crackers or Triscuit

------------------------------------------------------------------------
Susan,IL (10:11:27 AM) :

Swedish Meatballs
Recipe By : Susan Wilson
Serving Size : 8 1/2 cup Fresh bread crumbs
3/4 cup milk
1 pound ground meat (beef, veal, pork)
1 egg slightly beaten
3 tablespoons onion -- chopped
1 1/2 teaspoons salt
1/4 teaspoon white pepper
1/4 teaspoon ground allspice
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cube beef bullion
Boiling Water
1/2 cup half and half
1 tablespoon fresh dill -- or 2 teaspoons dried

Put bread crumbs and 1/4 cups milk in small bowl. Stir with fork and let stand at room temperature for 5 minutes. Put ground beef, veal and pork in a large bowl. Add egg, onion salt, pepper, allspice and soaked bread crumbs. Toss mixture gently with a fork until thoroughly combined. Shape meat mixture into a loaf about 5x6x1 inch. Cut meat mixture into 30 equal sized pieces. Press together and shape each piece into round meatballs. Put butter in a large skillet and heat over medium heat. Add meatballs, about 15 at a time and cook 10 minutes until meatballs are browned on all sides and cooked through. Remove meatballs as they are done and put in a large bowl.

When all the meatballs are browned and cooked, remove skillet from heat. Add flour all at once to the drippings in the skillet, and stir with a wooden spoon until smooth. Add bouillon cube and 3/4 cup boiling water, stirring constantly as you add.

Return skillet to medium heat and bring flour mixture to a boil, stirring until bouillon cube dissolves and mixture is smooth. Add half and half and 1/2 cup milk; bring to a simmer stirring constantly, and cook 3 minutes longer or until sauce is thick and smooth.

Add meatballs to sauce in skillet; toss gently to coat well. Remove from heat. If desired, recipe can be made up to this point and refrigerated overnight. To serve, reheat over medium heat. Transfer meatballs to serving dish; top with sauce and garnish with dill.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Can be served over noodles as a meal

------------------------------------------------------------------------
Susan,IL (10:12:09 AM) :

Hanky Pankies
Recipe By : Aunt Aggie

1 pound ground chuck
1 pound bulk sausage
1 teaspoon garlic powder
1 teaspoon oregano
1 pound Velveeta cheese -- cubed
1 loaf party rye bread

Brown chuck and sausage together; drain well. Add garlic powder and oregano.
Cook over low heat, stirring in cheese until cheese is melted. Spread mixture on bread slices.
- - - - - - - - - - - - - - - - - -
NOTES : This recipe came from my Great-aunt Aggie

------------------------------------------------------------------------
Susan,IL (10:13:18 AM) :

Pineapple Meat Balls
Recipe By : Susan Wilson
Serving Size : 8

3 pounds ground beef
5 eggs
1 box Waverly crackers -- crushed
1 onion -- diced
Oil to cover bottom of fry pan
1 cup water
1 cup pineapple juice
1/3 cup sugar
4 tablespoons catsup
2/3 can vinegar
1 dash Accent seasoning mix
1 can Pineapple chunks in juice -- 15 ounce
4 teaspoons cornstarch
1/3 cup water

Combine beef, eggs, crackers and onion; mix well. Form into small meat balls; brown in oil. Drain fat; add 1 cup water, pineapple juice, sugar catsup, vinegar, and Accent. Bring to boil; reduce heat and simmer about 45 minutes. Add pineapple chunks; stir well. In separate bowl, mix corn starch with 1 cup water; add to juice mixture. Stir and mix well; pour over meat balls. Serve in chafing dish.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with cooked rice------------------------------------------------------------------------
Susan,IL (10:17:28 AM) :

Cream Puffs

My mother-in-law used to serve these at every party she had! They were such
a hit, that people started asking her to make them!
Recipe By : Granny Wilson
Serving Size : 12

1 cup water
1/2 cup margarine or butter
1 cup all-purpose flour
4 eggs
Cream filling (pudding or whipped cream)

Heat oven to 400 degrees. Heat water and margarine to rolling boil in 2 1/2 quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs all at once; continue beating until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet. Bake until puffed and golden, 35 - 40 minutes. Cool away from draft. Cut off tops; pull out any filaments of soft dough. Fill puffs with cream filling or whipped cream. Replace top; Sprinkle with powdered sugar. Refrigerate until serving time.

------------------------------------------------------------------------
Susan,IL (10:19:46 AM) :

White Chocolate Mousse
Recipe By : Russell F. Wilson
Serving Size : 12

10 ounces white chocolate -- broken into pieces
1/4 cup heavy cream
6 each egg -- separated
1 cup confectioner's sugar -- sifted
1/2 cup frangelico
1/4 teaspoon cream of tartar
2 cups heavy cream -- whipped
semisweet chocolate -- grated
maraschino cherry

Melt white chocolate with 1/4 cup heavy cream in the top of a double boiler over warm water. Set aside to cool slightly. Beat egg yolks, confectioners sugar, and liqueur until mixture lightens in color. Pour mixture into the top of a second double boiler and cook over boiling water, stirring, constantly, until very thick (3 to 4 minutes) . Transfer egg yolk mixture to a large mixing bowl. Fold in white chocolate, stirring until smooth. Beat egg whites with cream of tartar until stiff. Gently fold the whipped cream into chocolate mixture; then fold in the egg whites. Cover, refrigerate until set. Transfer to a serving bowl and garnish with grated semisweet chocolate and a maraschino cherry.

------------------------------------------------------------------------
Susan,IL (10:22:46 AM) :

Sausage Balls
Recipe By : Susan,Wilson

1-LB sausage (you can use hot sausage if you prefer)
3 cups biscuit mix
few drops of water
r1 LB Kraft sharp grated cheese
2 TB Worcestershire sauce
Tabasco sauce, optional

Allow sausage to soften to room temperature. Add biscuit mix, Worcestershire sauce, cheese and enough water to mix. Shape into small balls and bake 10 minutes at 350 degrees F

------------------------------------------------------------------------
Susan,IL (10:30:52 AM) :

Sweet and Sour Cocktail Meatballs
Recipe By : Susan Wilson

1 jar grape jelly -- 12 ounce
1 jar chili sauce -- 12 ounce
1 bag Italian meatballs

Mix jelly and chili sauce in microwave safe dish. blend together. Pour meatballs into a crock pot. Pour jelly mixture over meatballs. Heat them on low for several hours.

------------------------------------------------------------------------
Susan,IL (10:32:46 AM) :

Hawaiian Bread Dill Dip
Recipe By : KFC Wives

1 loaf Hawaiian Bread
2 cups sour cream
2 cups Hellmann's mayonnaise
2 tablespoons minced dehydrated onion
1 tablespoon dill weed
1 teaspoon parsley
dash seasoned salt

Blend sour cream, mayonnaise, onion, dill weed, parsley, and salt well. cover and refrigerate for several hours or overnight. Slice top off of bread. Scoop out bread leaving shell of crust. Cut bread into chunks. When ready to serve, put the dip into the scooped out bread shell. surround with chunks of bread or various fresh veggies for dipping.

------------------------------------------------------------------------
Susan,IL (10:34:14 AM) :

Beef & Pickle Roll-ups
Recipe By : 1st Travelers

8 ounces cream cheese (softened)
2 Tablespoons dried onion soup mix
2 Tablespoons Worcestershire sauce
Few drops tobasco sauce to taste
5 ounce jar dried beef
24 ounce jar pickle spears (cut lengthwise into thirds)

Mix first four ingredients together. Spread dried beef with cheese mixture, place pickle on edge and roll up. Serve whole or cut into slices and served on crackers.

Serves: 8