GRAPE JELLY MEATBALLS

1 lb. ground beef 2 c. white bread crumbs 1 pkg. dry onion soup 1 egg 1 tsp. dried parsley flakes Mix all ingredients. Shape into balls and arrange in baking dish. Bake at 350 degrees for 30-45 minutes. Don't overbake. MAGIE SAUCE: 1 jar Heinz Chili Sauce 1 med. jar grape jelly Mix magie sauce in crock pot. Put meatballs in sauce. Heat for about 1 hour before serving. (If meatballs were made and refrigerated the night before, give yourself at least 2 hours of crockpot time before serving.)

Zesty Rounds

1 pound lean ground beef
1 pound pork sausage (mild or hot)
1 pound Velveeta cheese
1 tablespoon oregano
1 teaspoon garlic salt
Cocktail rye bread

Lightly brown sausage and beef in a large skillet. Drain well. Cut cheese into chunks and add to meat mixture. Add seasonings. Cook over low heat until cheese melts, stirring constantly.

Let cool slightly then spread on rye rounds. Place on cookie sheet and freeze. When frozen, remove from cookie sheet and place in airtight plastic bags.

Makes 65 to 70 depending on how thick the meat and cheese mixture is spread. May be frozen for 6 to 8 weeks.

To cook:
Preheat oven to 350 degrees. Place rounds on cookie sheet and bake for 10 minutes until hot and bubbly.

Jamaican Beef Patties



1 lb lean ground beef

1 teaspoon ground annatto (substitute 1 tablespoon of

paprika)

2 garlic cloves, crushed

1 tablespoon fresh ground black pepper

1 fresh hot pepper, minced (jalapeno is really good

here)

2 teaspoons salt

1 teaspoon crumbled dry thyme

3 large onions, finely chopped

1 cup finely chopped celery

2 tablespoons soy sauce

1/2 cup plain bread crumbs

3 scallions, finely chopped

1 tablespoon all-purpose flour

1/4 cup diced red bell pepper (you can subsitute green

or yellow if you like)

salt to taste

Patty Pastry (see recipe below) or any prepared pastry

dough

1 egg yolk, slightly beaten



Brown the ground beef with annatto (or paprika) in a

large saucepan over medium heat, making sure that it

is broken up into small crumbles.

Drain off any excess liquid, and add all the remaining

ingredients except egg yolk and pastry. If the meat is

dry, add up to two tablespoons of water. Reduce heat,

stir thoroughly, and simmer for 5 minutes. Remove from

heat and cool at room temperature.



On a floured board, roll out the pastry dough as thin

as possible...about 1/8 inch thick. Stamp out circles

of dough, about 5 inches in diameter, and place 1

heaping tablespoon of cooled beef mixture in the

center of each. Moisten the edges of the pastry

circles with water and fold dough over to form a

crescent. Crimp the edges together with a fork to seal

the pastry and brush the top with the

beaten egg yolk. Place on ungreased baking sheets and

bake in a preheated 400 F oven for 30 minutes. Serve

warm.



To make cocktail patties, stamp out 2 inch or 3 inch

circles of dough, fill and bake for 20 minutes.



Yield about 12 patties.



Patty Pastry



2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup vegetable shortening

1/4 cup cold water



Sift together flour, baking powder and salt in a bowl.

Rub in the shortening and water without kneading too

much or the dough will become too elastic and heavy.

Mix until the dough has the consistency of bread

crumbs, and roll into a ball. Lightly dust the dough

with flour, wrap in plastic film or waxed paper, and

refrigerate for at

least one hour. When ready to fill, roll out the dough

on a floured board as thinly as possible, about 1/8

inch thick. Cut out circles of dough about 5 inches in

diameter. Fill and bake as directed.



Yield: Pastry for 12 patties

Real Swedish Meatballs



Serves 4



Basic ground meat recipe:

1/4 cup oatmeal and 1 tbs potato starch

or 4 tbs fine breadcrumbs (in my family,

we use the breadcrumbs)

3/4 cup water or milk (we use milk)

1/2 - 1 tsp salt

1/8 tsp pepper

1 lb ground meat (beef, pork, or a combination -

we use a combination)

1 egg



Frying:

1 1/2 tbs butter or margarine



Sauce:

2 tbs butter or margarine

2 tbs flour

1 2/3 cups pan juice and dark bouillon

salt, pepper, soy sauce

(cream)



Mix together oatmeal and potato starch or just bread crumbs and water or mil= k. Stir in salt and pepper and set aside mixture to swell for 10 minutes. Work in the ground meat and egg. Stir the ground meat mixture until smooth, being careful not to overstir. Overstirring causes the meat to become tough and stringy and the fat to "crawl out".



Roll meatballs to desired size and fry brown in butter or margarine. Keep warm.



Melt the fat for the gravy in a saucepan. Add flour while stirring and let sizzle a bit. Remove from heat. Dilute with juice from pan or bouillon and stir until the mixture is smooth. Put saucepan back on burner and boil 3 - 5 minutes, stirring constantly. Add a little cream towards the end for a richer taste.



Serve the sauce separately or place the meatballs in the sauce and warm thoroughly.

Philly Firecracker Roll-ups



Spread:

1/2 cup sour cream

1/2 cup mayonnaise or Miracle Whip dressing*

1 green onion, chopped

2 TB creamy horseradish

1/2 tsp. salt

1/2 tsp. ground black pepper



8 (12") flour tortillas

1 lb. roast beef, cut into 24 thin slices

2 pkg. (6 oz. ea.) packages deli-style sharp Cheddar cheese slices, optional

2 cups shredded iceberg lettuce



Stir together first 6 ingredients (Spread) until blended. Spread evenly on

one side of each tortilla;

top with 3 beef slices and, if desired, 2 cheese slices. Sprinkle evenly with

shredded lettuce.



Roll up tortillas tightly; wrap in wax paper or plastic wrap. Chill 8 hours.



* Miracle Whip dressing has 1/2 the fat of mayonnaise.



Yield:8 servings.

Beef-and-Asparagus Bundles

Prep: 20 min., Cook: 2 min.



Ingredients



16 asparagus spears

1 (4-oz.) package garlic-and-herb spreadable cheese

2 heads Bibb lettuce, leaves separated

8 thin slices deli roast beef, halved

1 red bell pepper, cut into 16 strips

16 fresh chives (optional)

Preparation

1. Snap off and discard tough ends of asparagus. Cut asparagus tips

into 3 1/2-inch pieces, reserving any remaining end portions for

another use.



2. Cook asparagus in boiling water to cover 1 to 2 minutes or until

crisp-tender; drain. Plunge into ice water to stop the cooking

process; drain and pat dry with paper towels.



3. Spoon cheese into a 1-qt. zip-top plastic freezer bag. (Do not

seal.) Snip 1 corner of bag to make a small hole, and pipe cheese down

center of each lettuce leaf. Arrange 1 roast beef slice, 1 asparagus

spear, and 1 red bell pepper strip in each lettuce leaf. If desired,

wrap sides of lettuce around roast beef and vegetables, and tie

bundles with chives.



Note: For testing purposes only, we used Alouette Garlic & Herbs for

garlic-and-herb spreadable cheese and Boar's Head Londonport Seasoned

Roast Beef for deli roast beef.

Yield



Makes 16 bundles (8 appetizer servings)

Sheri Castle, Chapel Hill, North Carolina , Southern Living, NOVEMBER

2007

Bacon Cheeseburger Roll-Up

Makes: 6 servings, one slice each



1 lb. lean ground beef

4 slices Bacon, chopped

1/2 cup chopped onions (about 1 small)

1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into

1/2-inch cubes

1 pkg. (13.8 oz.) refrigerated pizza crust



PREHEAT oven to 400°F. Cook ground beef, bacon and onions in large skillet

on medium

high heat until ground beef is evenly browned, stirring occasionally.

Drain; return meat mixture to skillet. Add VELVEETA; cook until

completely melted, stirring frequently. Cool 10 min. UNROLL pizza dough

onto baking sheet sprayed with cooking spray. Press into 15x8-inch

rectangle. Top evenly with meat mixture. Roll up dough, starting at one

of the long sides. Rearrange, if necessary, so roll is seam-side down on

baking sheet.BAKE 20 to 25 min. or until golden brown. Cut diagonally

into six slices to serve.

Ultimate VELVEETA Nachos

Makes: 6 servings

1 lb. extra-lean ground beef

7 cups (6 oz.) tortilla chips

1/2 lb. (8 oz.)Pasteurized Prepared Cheese Product cut into 1/2-inch cubes

1 cup shredded lettuce

1/2 cup chopped tomatoes

1/4 cup sliced black olives

1/3 cup Sour Cream

BROWN meat; drain. ARRANGE chips on microwaveable platter; top evenly

with VELVEETA. Microwave on HIGH 2 min. or until VELVEETA is melted. TOP

with meat and remaining ingredients.