1 t. mustard

2 t. worchester sauce

1 t. soy sauce

2 t. margarine, melted

2 cans of whole water chestnuts, 8 oz each

1 lb. bacon

Cut each slice of bacon into thirds. Wrap around a whole water chestnut and secure with a toothpick. Put in a bowl with a tight lid. Mix all the other ingredients. Pour over chestnuts. Secure lid and shake the bowl to spread marinade evenly over chestnuts. Let soak overnight, shaking occasionally. The next day, put the chestnuts in a baking dish (on a rack so the bacon grease can drip to the bottom of the pan). Bake for 40 mins at 375 degrees, turning half way through. Then broil to crisp up the bacon if needed.

1 lb. ground beef

1 t. chili

1 or 2 slices soft bread crumbs

1 egg or evaporated milk

Mix all ingredients together and form into balls.

Fry slowly on top of the stove or bake for 10 -15 minutes at 350 degrees.

Sauce:

2 T. oil

1/4 c. wine vinegar

1 1/2 c. chili sauce (10 – 12 oz bottle)

1 T. worcestershire sauce

1 T. sugar

1 t. dry mustard

Blend all ingredients together.

Add meatballs to sauce and serve.

Variation: To make meatballs for spaghetti, omit the chili and add chopped onions and parsley.

This recipe came from Mom in 1979.

1 pk. cream cheese, soften (8 oz)

1/4 c. confectioner sugar

1 carton frozen whipped topping, thawed (8 oz)

2 or 3 kiwi fruit, peeled and thinly sliced

1 or 2 firm bananas, sliced

1 can mandarin oranges, drained (11 oz)

1/2 c. seedless red grapes, halved

1/4 c. sugar

1/4 c. orange juice

2 T. water

1 T. lemon juice

1 or 1 1/2 t. cornstarch

pinch of salt

Pat the cookie dough into an ungreased 14″ pizza pan or cookie sheet. Bake at 375 degrees for 10 – 12 minutes or until browned. Cool. In a large bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping. Spread over crust. Arrange fruit on top. In a sauce pan, combine sugar, orange juice, water, lemon juice, cornstarch and salt. Bring to a boil, stirring constantly for 2 minutes or until thickened. Cool. Brush over fruit. Chill. Store in refrigerator. Makes 16-20 servings.

This makes a beautiful looking, as well as, a delicious dessert, especially in the spring and summer. I also use pineapple slices. I cut them in half and circle the outside of the crust with them. Cherry halves, blueberries and strawberry halves work great too. The sky is the limit. I think of it as a work of art and the crust is my canvas. I use my pizza cutter and spatula to cut and serve it. It is always a huge hit whenever I make it.      1994

1 c. mayonaise

1 pk dry vegetable soup mix

1 box frozen chopped spinach

1 small onion, chopped

2 c. sour cream

Cook spinach and drain really well. Mix all ingredients and store in the refrigerator.  Before serving, cut the top and middle out of the loaf of bread.  Break these into small pieces and use for dipping. Place the chilled dip into the center of the bread and surround with pieces of bread.

This recipe came from Beth in 1983.

1/2 lb. pepperoni, sliced thin

1 oz. X-sharp white cheddar cheese, grated

1 egg, beaten

1/2 t. oregano

1/4 t. black pepper

Grease a 9X13″ pan. Layer bottom with rolls. On top put a layer of 1/2 of the pepperoni. Layer 1/2 of the cheese next. Then layer the rolls, pepperoni and cheese again. Tope with layer of rolls. Brush top with beaten egg, oregano and black pepper mixed together. Cook at 350 degrees for 25-30 mins. or until golden brown. Let cool slightly before cutting into squares to serve.

This recipe came from Beth in 1983 and is still a favorite at our family gatherings.

1 1/2 lb. hot sausage

2 c. Bisquick

1 1/2 lb. sharp cheddar cheese, grated

Combine all ingredients in a large bowl. Mix well. Roll into small balls about 1″ in diameter. Bake at 425 degrees for 15 mins. Makes about 200 balls.  After baking, these can be wrapped in foil and frozen. Place frozen balls in a 350 degree oven for 15 mins or until thoroughly warmed.

This recipe came from Lucille in 1984.

1 lb ground beef

1 t. salt

1 t. garlic

Roll into cocktail size meatballs (small). Place on a cookie sheet and cook in oven at 350 degrees until done (approx. 20 mins).

BBQ Sauce:

1/4 c. oil

1/4 c. red wine vinegar

1/2 c. chili sauce

1 T. worchestershire sauce

1 T. sugar

1 t. prepared mustard

1 t. chili powder

1 clove garlic

Mix all ingredients in a sauce pan. Cook over medium heat for 15 mins. Stirring ocassionally. Put meatballs into sauce and simmer for 15 mins.

This recipe is from my Aunt Fran. She would triple the recipe for our family gatherings. We served these as an appetizer at Thanksgiving.