Favorite Potluck & Finger Food

Cocktail Meatballs
1 Pound ground beef
1/2 c Dry bread crumbs
1/4 c Milk
1/2 tsp Salt
1/2 tsp Worcestershire sauce
1/4 tsp Pepper
1 sm Onion, chopped (about 1/4 cup)
1 Egg
1 tb Chopped fresh parsley
1 Bottle (12 ounces) chili sauce
1 Jar (10 ounces) grape jelly

These were first featured in the 1956 Betty Crocker's Picture Cook.
Prepare Meatballs - except add parsley before mixing ingredients and shape into 1-inch balls.
Cook meatballs in 12-inch skillet over medium heat about 15 minutes, turning occasionally, until brown.
Remove meatballs from skillet; drain.
Heat chili sauce and jelly in skillet, stirring constantly, until jelly is melted.
Add meatballs and stir until coated.
Simmer uncovered 30 minutes.
Serve hot with wooden picks.
ABOUT 5 DOZEN APPETIZERS; 40 CALORIES PER APPETIZER.
To Microwave: Prepare Meatballs - except add parsley before mixing ingredients and shape into 1-inch balls.
Arrange half of the meatballs in microwavable pie plate, 9 X 1-1/4 inches.
Cover loosely and microwave on high 6 to 8 minutes (rearrange meatballs after 4 minutes) until no longer pink inside.
Let stand 3 minutes; drain.
Repeat with remaining meatballs.
Mix 1/2 cup chili sauce and 1/2 cup grape jelly in 2-quart microwaveable casserole.
Cover tightly and microwave on high 3 minutes or until jelly is melted.
Stir in meatballs.
Cover tightly and microwave 2 to 4 minutes longer or until meatballs are hot.
When pressed for time, use meatballs that you have made ahead and frozen (just be sure they are thawed before you start the recipe).
You can also make these meatballs with ground turkey for a delicious, lower-fat change.

(Print 4x6 recipe - pdf format)

Witchfinger Cookies Recipe
1 cup soft butter
1 cup icing sugar
1 egg
2 tsp. almond extract
2 3/4 cup flour
1 tsp. baking powder
1 tsp. salt
whole blanched almonds
green food color
raspberry jam

Mix together butter, sugar, egg and extract. Add flour, baking powder and salt, plus a little green food coloring to create a ghoulish look. Form into a soft dough. Refrigerate 30 minutes.
Preheat oven to 325 F. Take a Tbsp. of dough and roll out into a long finger shape. Dip an almond into a little jam and then press into the end for the fingernail, Make a knuckle shape in the
center, slash in a few wrinkles and top with small bits of dough to make a few warts. Bake 20 minutes on parchment paper-lined or slightly greased cookie sheet. Serve cookies to the person who
howls the loudest.

(Print 4x6 recipe - pdf format)

Potato Chip Cookies Recipes
1 cup white sugar
1 cup brown sugar
1 cup shortening
2-1/2 cups flour
2 eggs
1 teaspoon vanilla
1/2 teaspoon water
1 teaspoon baking soda
1-1/2 to 2-cups potato chips, coarsely crushed
1 (6-ounce) package butterscotch chips

In a large bowl combine the sugars, shortening, eggs, flour, vanilla, water and baking soda. Mix well. Add the potato chips and butterscotch chips and mix well. Drop by rounded spoonfuls onto a cookie sheet. Bake at 350-degrees for 10 to 12 minutes. Cool on a wire rack.

(Print 4x6 recipe - pdf format)

Tiny Ham Stuffed Tomatoes
1 pt. cherry tomatoes
2 (2 1/4 oz.) cans of deviled ham
3 tbsp. sour cream
2 tbsp. horseradish
Fresh parsley for garnish

Thinly slice tops of cherry tomatoes. Remove pulp; drain shells
upside down on paper towels. In a small bowl, combine deviled ham,
sour cream and horseradish. Stuff tomatoes and refrigerate.

Garnish with parsley before serving. Tuna stuffed tomatoes:
substitute one 3 1/2 oz. can of tuna for ham.

(Print 4x6 recipe - pdf format)