Barbecued  Meatballs

 

 

 

 

INGREDIENTS:

1 egg, beaten

  1 cup crisp rice cereal, crushed, divided

1 tablespoon finely chopped onion

1/2 teaspoon salt

1/4 teaspoon pepper

1 pound ground beef

 

 

SAUCE

 

1/4 cup packed brown sugar

3 tablespoons ketchup

1 teaspoon prepared mustard

1/8 teaspoon ground nutmeg

 

 


DIRECTIONS:

 

Preheat oven to 400 degrees.

 

In a large bowl, combine the egg, 3/4 cup cereal, onion, salt and pepper.

Crumble beef over mixture and mix well.

 

For sauce, in a small bowl, combine the remaining ingredients.

Add 2 tablespoons sauce to meat mixture; mix well.

Shape into 1 1/2 inch balls.

 

Place meatballs on a rack coated with cooking spray in a shallow baking pan.

Brush with remaining sauce; sprinkle with remaining cereal.

Bake, uncovered, for 20 to 25 minutes or until no longer pink; drain.


 

Serves 1 1/2 dozen

 

 

 

 

 

Spinach  Roll  Ups

 

 

 

 

INGREDIENTS:

1 cup mayonnaise

1/2 cup sour cream

1 package (3 ounces) cream cheese, softened

6 green onions, chopped

1/3 cup crumbled cooked bacon

1 envelope ranch salad dressing mix

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

6 flour tortillas (8 inches), warmed

 

 

 

DIRECTIONS:

 

In a large bowl, combine the mayonnaise, sour cream, cream cheese, onions,

bacon and salad dressing mix.

Stir in spinach until well blended.

 

Spread over tortillas; roll up tightly jelly-roll style.

 

Wrap in plastic wrap.

 

Refrigerate for at least 5 hours.

 

With a serrated knife, cut into 1/2 inch slices.

 

Refrigerate leftovers.

 

 

Serves 12 - 14

 

 

 

 

 

Party  Sausages

 

 

 

 

INGREDIENTS:
 

2 pounds fully cooked smoked sausage links

1 bottle (8 ounces) Catalina salad dressing

1 bottle (8 ounces) Russian salad dressing

1/2 cup packed brown sugar

1/2 cup pineapple juice

 

 

 

DIRECTIONS:

 

Cut sausages diagonally into 1/2 inch slices.

Cook in a skillet over medium heat until lightly browned.

 

 

IN A SLOW COOKER

 

Transfer sausages to a 3 quart slow cooker.

Discard drippings.

 

Add dressings, sugar and juice to skillet.

Cook and stir over medium-low heat until sugar is dissolved.

Pour over sausages.

 

Heat on low for 1 to 2 hours or until heated through.

 

Serve hot.

 

 

Serves 16

 


 

 

              

     

 

 Salem's Den  Salem 2004 and Beyond