This
recipe is all over the place - and we each make it a little differently. Some
add more BisQuik for a breadier texture, some less for a meatier one. Some use Pioneer
Biscuit Mix instead of Bisquick. Donna's even tried adding some fruit
preserves. I've the recent Jimmy Dean Sausage Ball Recipe - with the celery and
onion added - but I don't think it's half as good as this original. I use hot
sausage, but mild is also good. I keep a bag of these on hand for quick
suppers. Who says you have to have company to eat appetizers?
11/2
lb pork sausage (at room temperature)
8
oz package of sharp cheddar cheese
1 C
BisQuik
Grate
cheese into crumbled raw sausage (having it at room temperature is vital if you
want to be able to mix this properly). Work in BisQuik with your fingers until
it's well mixed. Pinch off pieces in equal amounts - from the size of a pecan
in the shell to a large walnut - and roll between your palms until it's round.
Set aside on an ungreased cookie sheet - making sure beforehand that the sheet
will fit into your freezer, if you're doing these ahead to have on hand.
When
you're ready to bake, preheat your oven to 350º and bake however many you want
for approximately 20 minutes, depending on their size. 20 minutes is good for
the pecan in the shell sized ones.
2
16 oz cans Garbanzo beans (aka 'chick peas'), drained and puréed
Lots
of Garlic, puréed - at least 4-6 Cloves
¾ C
Sesame Tahini paste - like peanut butter, only made from Sesame Seeds -
available in the ethnic section of your store
Olive
Oil
½ C
Lemon juice (or more)
1 ½
tsp Salt, or to taste
I
suggest you first try hummus dip at a Mediterranean restaurant 1) to see if you
really like it, and 2) to get an idea what you'll be working toward. Serve with
warm pita bread.
This
is another recipe that everyone's had a hand in - but the original comes from
Mama Mable. For 24 Deviled Eggs, you'll need:
One
Dozen Whole Eggs, hardboiled, peeled and cut in half. Remove yolks from eggs
and put in medium size mixing bowl, then break them up with a fork.
Add
any or all of the following, to taste:
Onion,
finely chopped
Bacon,
crisp and crumbled
Sweet
Pickles, finely chopped
Kosher
Dill Pickles, finely chopped
Stir
into the eggs and add enough mayonnaise to create a mixture that will hold its
shape when piped into the egg. Some folks - most Robbinses and Bradleys
included - like a touch of mustard, too... plain mustard or spicy brown.
An
easy way to get the egg filling into the egg without too much fuss and bother
is to spoon it all into a zip-lock freezer bag (better than a plain sandwich
bag because the weaker sandwich bag has a tendency to rupture during the
process) and cut off a piece of the corner so the hole is about a half inch
wide. Then use the bag like an icing bag to fill the waiting halves.
Jenny's Pecan-Stuffed Dates
Super
easy hors d'oevres, for that 'sweet something' among the savories:
1
Box pitted, Whole Dates
Pecan
Halves
Take
a date, stick in a pecan. Lay on dish. Take another date, stick in a pecan. Lay
on dish. Repeat. Eat.
§
"I
just hate health food." ~Julia Child
§