as fine. Hand roll into balls (teaspoon size) and place on
WHIP all of the BASIC RECIPE ingredients in a mixing bowl
Drizzle the cake with the rum. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Allow to cool a little, then add to the cake crumbs, along with cocoa powder and powdered sugar. Mix well, then form into 28 balls. Dampen slightly with water, then roll in the sprinkles, pressing lightly. Arrange on a plate to serve.
Defrost your meatballs.
Thread a piece of onion then a meatball, add 1 piece of green papper, then another meatball, add a red pepper etc until you have 6 meatballs on the skewer ending with a piece of onion.
Repeat for your second skewer.
Paint both sides of the skewered ball & peppers,.
BBQ over mediun heat, or Broil 6\" from broiler, or bake 375f until the balls are golden and heated through apprx 15-20 minutes.
Using a food processor crumb the biscuits/cookies. If you don't have a food processor just put biscuits into a plastic bag and roll with a rolling pin until crumbed.
Mix crumbs well with the cream cheese.
Roll into small balls.
Either dip into melted chocolate and place on baking paper to set or roll in coating of your choice.
Store in fridge until required.
ridge. Divide it into two balls and roll each one out
n version of the Beach Balls Cocktail! How about marshmallow
Heat together the sugar and milk in a 2-quart saucepan.
Boil 3 minutes.
Remove from heat and add peanut butter, then add vanilla and crackers.
Mix well.
Cool.
Form into 1-inch balls. Makes 34.
Mix first 3 ingredients well. Wrap in foil and refrigerate 2 hours.
Remove and make logs or balls. Roll in chopped nuts. Serve with assorted crackers.
o 1 1/2 inch balls.
Outer Coating 1 lb
his recipe, it is important when making these ice-cream balls to
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
In a sauce pan, mix BBQ sauce and jelly, heat together until jelly is melted.
If you're cooking the meat balls on the stove, heat the sauce and jelly in a pan large enough to hold all meat balls and sauce.
I use a crock pot, place the meat ball in a 3 or 4 qt crock pot, pour sauce over the balls, cook on high for 1 hour, stirring occasionally.
Turn down on low and continue to heat. Serve hot.
Preheat oven to 375\u00b0F Grease and flour 13x9x2 inch pan.
Prepare, bake and cool cake following package directions.
Crumble cake into large bowl. Stir with fork until crumbs are fine and uniform in size.
Add 1 cup nuts, rum, confectioners sugar and cocoa. Stir until well blended.
Shape heaping tablespoonfuls mixture into balls. Garnish by rolling balls in finely chopped nuts. Press firmly to adhere nuts to balls.
Tip: you can also roll them in coconut.
In a heavy sauce pan mix together garlic, tomato sauce, tomato paste, parsley and basil.
Bring sauce to a boil and turn down the heat to simmer.
In a large bowl mix together the ground beef, ground pork, bread crumbs, Parmesan cheese, garlic powder and parsley.
Shape into balls the size of a golf ball.
Try to make 40 meat balls.
In a skillet, fry meatballs in hot olive oil until brown.
Combine the sauce mixture and the meat balls and simmer over low heat for another four hours.
hicken mixture into about 30 balls. Refrigerate.
To make the
Prepare mini matzoh balls and set aside.
Slice an onion and place in bottom of pan in small amount of oil.
Remove skin from chicken and braise for several minutes on each side.
Drain off excess oil.
Add tomato sauce, enough to cover chicken (allow for extra sauce since matzoh balls will absorb a sufficient amount). Add salt, pepper and garlic.
Cook on low to medium heat for approximately 1 hour.
Add matzoh balls into sauce and cook an additional 30 minutes.
Place chicken, water, onions, leek, celery, salt and pepper in 8 to 10-quart Dutch oven.
Bring to boiling; reduce heat and simmer covered for 1 hour to 1 1/2 hours.
Add carrots and parsnips; simmer covered for 30 more minutes.
Remove chicken and refrigerate if you are not planning to use as main meal.
Lift vegetables from broth with slotted spoon, then strain broth. Return vegetables to broth.
Add parsley and dill if desired. Heat through and serve in bowls with Matzo Balls.
Serves 15.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Combine first 5 ingredients.
Mix lightly but thoroughly. Shape meat mixture into 30 balls.
Roll in flour and brown in shortening.
Drain excess fat.
Prepare Sweet-Sour Sauce.
Pour over meat balls and simmer, covered, for 15 minutes.