1 lb. ground turkey breast
1 egg, lightly beaten
3/4 cup crushed butter flavored crackers
1/2 cup shredded mozzarella cheese
1/4 cup chopped onion
1/2 tsp ground ginger
6 T Dijon mustard, divided
1 1/4 cups unsweetened pineapple juice
1/4 cup chopped green pepper
2 T honey
1 T cornstarch
1/4 tsp onion powder
In a bowl, combine turkey, egg, cracker crumbs, cheese, onion, ginger and 3 T mustard. Form into 30 balls, 1″ each. Place in a greased 13 x 9″ baking dish. Bake, uncovered, at 350 for 20-25 minutes or until juices run clear. In a saucepan, combine pineapple juice, green pepper, honey, cornstarch and onion powder; bring to a boil, stirring constantly. Cook and stir 2 minutes more; reduce heat. Stir in remaining mustard until smooth. Brush meatballs with about 1/4 cup sauce and return to the oven for 10 minutes. Serve remaining sauce as a dip for meatballs.
15 1/4 oz can sliced or halved peaches, drained
1/2 cup marshmallow creme
3 oz package cream cheese, cubed
1/8 tsp ground nutmeg
Assorted fresh fruit
In a blender or food processor, combine the first 4 ingredients; cover and blend until smooth. Serve with fruit.
This is Mary Lou Moon’s recipe, from Beaverton, Oregon.
4 cups thin pretzel sticks
3 T honey
2 tsp butter, melted
1 tsp onion powder
1 tsp chili powder
Line a rimmed cookie sheet with foil; coat with Pam. Place pretzels in a large bowl. In a small bowl, combine the other ingredients. Pour over pretzels; toss to coat evenly. Spread into prepared pan. Bake at 350 for 8 minutes, stirring once. Cool on a wire rack, stirring gently several times to separate.
8 oz package cream cheese, softened
2 cups (8 oz) shredded cheddar cheese
2 green onions, chopped
2 oz jar diced pimentos, drained
2 T butter, melted
2 tsp Worcestershire sauce
In a mixing bowl, beat cream cheese until fluffy. Beat in the cheddar cheese, onions, pimentos, butter and Worcestershire sauce. Press into a small bowl; smooth top. Cover and refrigerate. Remove from the refrigerator 15 minutes before unmolding. Serve with crackers.
I love this one, although Mike thinks it has too much A-1. Bear that in mind for your own preferences.
2, 8 oz packages cream cheese
2 packages Carl Buddig Beef
2 T A-1 sauce
2 T dehydrated onions
Dice beef and save 1/3 to the side. With cheese at room temperature, mix all ingredients and roll into a ball. Roll the ball in the remaining beef dices to cover the outside. Enjoy with crackers.
I used to work with Irma at the bank and I loved her salsa so much I received it from our office’s secret Santa one year.
48 oz can whole tomatoes
cilantro (1 sprig or a handful)
green onions (a bundle)
jalapenos (1 if it has white specks, 2 if there are no white specks)
Pour tomato juice in a large bowl. Chop cilantro, green onions (no white ends), & peppers. Add tomatoes to the chopped greens. (It didn’t mention if the tomatoes should be chopped. You decide.) Pour everything into the juice and add some garlic salt.
1 egg, beaten
2/3 cup soft bread crumbs
1/2 cup grated onion
1 tsp salt
1/2 tsp ground allspice
1/4 tsp pepper
1 lb ground beef
1 T cornstarch
10.5 oz can condensed consomme, undiluted
In a bowl, combine the first 6 ingredients; add beef and mix well. Shape into 1 1/4″ balls. In a skillet over medium heat, brown meatballs; drain. Transfer to a greased 1 1/2 quart baking dish. Combine the cornstarch and consomme until smooth; add to skillet. Bring to a boil, stirring to loosen browned bits from pan. Boil for 2 minutes or until thickened. Pour over the meatballs. Bake, uncovered, at 350 for 50-60 minutes or until no longer pink.
Makes 2 1/2 dozen.