Monday, November 26, 2007


3 lb. bag (approx. 72) frozen meatballs
8 oz. jar grape jelly
16 oz. Open Pit barbecue sauce
Louisiana hot sauce (to taste - approx. 1-3 oz.)

Heat jelly in pan over low heat, stirring occasionally until it becomes liquid. Add barbecue sauce, mix thoroughly. Add hot sauce. Pour liquid mixture over meatballs in crock pot. Cook in crock pot for about7-10 hours to allow sauce to flavor meatballs.

By Mary Ellen F.

Spinach Dip

1 c. spinach or 1-10 oz. pkg. frozen, chopped spinach (squeeze and dry)
1 1/2 c. sour cream
1 c. shredded cheddar cheese
1 c. chopped mushrooms
1-8 oz. can finely chopped water chestnuts
3 small green onions, finely chopped
1 pkg. Knoor Swiss Vegetable Soup Mix

Mix all ingredients in a medium blowl. Refrigerate to blend flavors. Serve with pumpernickel bread.


Mary Ellen F.