1984 Greenwood Jaycees Recipe Book

Cookbook page 3

Crunchy Cheese Sticks, Appetizer Puffs, Dill Meatballs

CRUNCHY CHEESE STICKS (Continued)

In shallow bowl, combine cornflake crumbs, parmesan, parsley and
seasonings. Separate crescent dough into 8 triangles. Sprinkle with
Cheddar cheese. Cut each triangle in thirds; roll up. Roll and stretch
each into a stick, 4 to 5 inches long. Combine margarine and Worcester­
shire sauce. Roll sticks in this mixture and coat with crumb mixture.
Place on ungreased cookie sheet. Bake 325 degrees for 12 to 15 minutes
until golden brown.

APPETIZER PUFFS                                            Janet Jackson

1/2 c. water
1/4 c. butter
1/2 c. flour
2 eggs

Combine water and butter over heat to boiling. Add flour and stir
until forms a ball and follows the spoon around the pan. Add eggs, one
at a time. Beat vigorously after each addition. Roll into 18 balls.
Drop onto ungreased sheet. Bake at 400 degrees for 30 minutes.

DILL MEATBALLS                                          Sherry Rumble

11/2 lb. lean hamburger
1 medium onion
1/2 c. soft bread crumbs
1/2 c. bottled dill pickle
  juice
1 egg
11/2 tsp. salt, I omit because
of pickle juice and health
1/4 tsp. pepper

Sauce:
1/2 c. chopped dill
   pickle
1/2 c. ketchup
1/4 c. water
2 Tbsp, sugar
1 tsp. Worcestershire sauce

Mix all ingredients except sauce and form into small balls. Brown,
drain on paper towels. Put in electric skillet or pan for oven. Mix
sauce ingredients. Pour over meatballs and simmer at 325 degrees for
at least one hour. Better if simmered longer. Can be made ahead.
Very good appetizer for New Year's Eve.

CRESCENT FRANKS                                            Janet Jackson

1 pkg. Italian flavor crescent
  rolls
Prepared mustard
Sauerkraut, drained
16 cocktail franks
Continued


                                     -3-    Greenwood, Ind.