COCKTAIL MEATBALLS — Lois Rickett

1 lb ground beef 1/4 tsp pepper

1 egg, slightly beaten 1 12 oz bottle chili sauce
1/2 cup bread crumbs 1 10 0z jar grape jelly

1 tsp parsley flakes 1 tsp lemon juice

1/2 onion, chopped 2 tbsps brown sugar

1 tsp salt 1 tbsp soy sauce

1 tsp Worcestershire Sauce

Combine first 8 ingredients. Form into balls the size of walnuts. In saucepan, stir chili
sauce, grape jelly, lemon juice, brown sugar and soy sauce. Bring to a boil, stirring
constantly. Place meat balls in roaster, cover with sauce and bake 30 minutes at 350°.
This can be made ahead and frozen.

PARTY CHEESE BALL — Mrs. P. Beauchemin

2 8 oz pkgs Philadelphia Cream 1 tbsp finely chopped onion
Cheese, softened 2 tsp Worcestershire Sauce
8 oz (2 cups) Cracker Barrel brand 1 tsp lemon juice
Medium Cheddar Cheese, shredded dash of cayenne
1 tbsp pimento dash of salt
1 tbsp chopped green pepper finely chopped nuts

Combine softened cream cheese and cheddar cheese, mixing until well blended. Add
pimento, green pepper, onion, worcestershire sauce, lemon juice and seasonings;
mix well. Chill at least 1 hour. Shape into ball, roll in nuts. (I make 2 balls with this)

VARIATION: APPETIZER CHEESE BALLS
After chilling mixture at least 1 hour, shape into 1” balls. Roll in nuts or chopped
parsley. Garnish with maraschino cherries on picks. Makes 32 cheese balls.

CHIP DIP — no name, but good intentions

4 oz cream cheese - beat it soft.

Add a little bit of whipped cream, salad dressing, a few drops of worcestershire sauce,
1 tsp chopped green onions and a pinch of salt. Stir and let stand in refrigerator. Make
a few hours ahead of use.

COCKTAIL FOR SHRIMP — Ellen Sigurdson

Fresh or frozen shrimp 2 tsps Worcestershire Sauce
3/4 cup chili sauce 1 tsp grated onion
2 - 4 tbsps lemon juice a few drops tabasco sauce

2 - 3 tbsps horseradish

Combine ingredients, add salt to taste. Chill. Serve with seafood cocktail. Put lettuce
leaves in chilled cocktail glasses, add shrimp.

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