Combine grape jelly, chili sauce, and cayenne pepper in a saucepan over medium-high heat; cook until warm, 5 to 10 minutes.
Place meatballs in a slow cooker and top with grape jelly mixture.
Cook on Low for 3 to 4 hours.
In a saucepan over medium heat, combine the cocktail sauce and grape jelly. Mix in the little smokie sausages. Cook 5 minutes, or until the sausages are hot. An optional way would be to put all ingredients into a Crock Pot on low and slowly bring up to temperature.
In a saucepan over medium heat, combine the cocktail sauce and grape jelly. Mix in the little smokie sausages. Cook 5 minutes, or until the sausages are hot.
Combine the grape jelly and barbecue sauce together in a sauce pan until the grape jelly melts.
Stir in the ketchup, hot sauce, lemon juice, and minced garlic.
Add the rosemary, salt, and black pepper.
Serve on anything you like. Recommend: Pork chops, chicken, or meatballs.
Equal parts grape jelly and chili sauce.
Heat.
Put wieners in and serve warm from a chafing dish.
Thaw out the meatballs.
Preheat oven to 350 degrees.
Mix 8 oz. grape jelly and 12 oz. chili sauce in separate bowl.
Place meatballs in a large baking dish.
Pour sauce mixture over the meatballs.
Bake meatballs for 1 hour, making sure to stir them around about half way through.
combine chili sauce, grape jelly and water in medium saucepan until lumps of jelly are well combined.
to prepare meatballs,.
mix ground beef with salt and pepper to taste, add eggs and enough cracker crumbs, I like to use Ritz, to be able to form into size meatballs your family likes --.
I usually like to cook meatballs a little in a skillet with small amount of oil, or bake in oven -- and then add to crockpot and simmer 2-3 hours on low -- .
Stir together the vinegar, grape jelly, paprika, mustard powder, brown sugar, bottled sweet chili sauce, and water in a 2-quart saucepan over medium heat. Bring to a boil, turn heat to low, and simmer for 5 minutes.
Mix in the chipped ham and stir to combine with sauce. Refrigerate overnight.
The next day, bring the sauce and ham slowly to a simmer over low heat and cook 1 hour, stirring occasionally.
Spoon the ham onto sandwich buns to serve.
aper towels.
3.COMBINE grape jelly and chili sauce in large
hili Sauce 5 ounce jar grape jelly dash Worcestershire sauce Combine first
Combine beef, bread crumbs, onions, milk, egg, salt, parsley and pepper; roll into balls.
Cook in skillet and drain off grease.
When meatballs are browned, add chili sauce and grape jelly and simmer, covered, 25 minutes.
In a pot combine the grape jelly with the chili sauce; add in the meatballs and simmer for about 45 minutes uncovered or until the sauce has thickened.
If you are making my Parmesan meatball recipe use 2-1/2 to 3 pounds lean ground beef or use half beef and ground pork shape.
Shape into about 1-inch balls.
Place on a baking sheet.
Bake in a 350 degree F oven for 20-25 minutes or until cooked through.
Place in the prepared sauce.
Combine cocktail sauce with grape jelly in saucepan.
Heat over low heat until jelly is dissolved.
Add wieners or meatballs. Serve hot in chafing dish or warming tray with toothpicks.
Stir barbeque sauce and grape jelly together in a slow cooker; add cocktail sausages and stir.
Cook on Low for 2 to 3 hours.
Mix all ingredients except chili sauce and grape jelly.
Roll into small balls and brown in a skillet.
In a large pot (or crock pot), combine chili sauce and grape jelly.
Add meatballs, and simmer until ready to serve.
Serve with toothpicks.
In
saucepan,
over medium heat, melt grape jelly.
Add mustard.
Add franks and let simmer until heated through.
Can be done in electric frypan right at table to keep hot.
Heat and melt grape jelly.
Add mustard to taste.
Add wieners. Cook in crock-pot, low setting for at least 3 hours; stirring occasionally.
Combine chili sauce and grape jelly in large sauce pan; cook over medium heat, stirring constantly for 3 minutes or until mixture begins to boil.
Add sausage; cook an additional 3 minutes or until thoroughly heated, stirring often.
Combine chili sauce and grape jelly in saucepan; cook over medium heat, stirring constantly until mixture begins to boil. Add sausage; cook an additional 3 minutes or until thoroughly heated, stirring often.
Serve with wooden picks.
Yield:
3 1/2 dozen.
Mix chili sauce, grape jelly and soup mix together in crock-pot.
Spray with Pam first.
Add wieners and stir until coated.
Cook on low for 4 to 6 hours.