Cheese Ball

This is differnt then the other Cheese Ball....It is still good.

2 (8 oz.) pkg. cream cheese, softned

1 (2.5 oz.) pkg. thinly sliced ham, chopped

1 c. commercial Italian salad dressing

3/4 c. chopped pecans


Combine first 3 ingredients in a bowl; refridgerate for 30 minutes. Shape mixture into a ball and roll in chopped pecans, coating thoroughly. Yields about 2 1/2 cups.

Haystacks

This is sweet but also very good!!

2 c. Rice Krispies

2 c. Captain Crunch

2 c. pretzel sticks

2 c. peanuts

1 lb. almond bark


Melt almond bark, let cool. Mix together all ingredients and por melted bark over mixture until all is coated well. Drop by teaspoon on waxed paper. Makes about 50.

Cheese Ball

This is really good!!

8 oz. cream cheese, softened

1 small can crushed pineapple, drained

1 c. chopped pecans

1/4 c. finely chopped bell peppers

2 tsp. finely chopped celery

1 tsp. seasoned salt


Mix ingredients together and chill. Roll into two balls and roll each in 1/2 cup of pecans. Refridgerate.

Chili Con Queso Dip

This is super delicious recipe.... dip it with tortilla chips!!

1 lb. sausage (not bulk)

1 (2 lb.) pkg. processed cheese

1 (10 3/4 oz.) can cream of mushroom soup

1 (8 oz.) jar. picante sauce

1/4 c. plus 2 Tbsp. milk or water

tortilla chips


Cook sausage in a large skillet until meat is browned, stirring to crumble. Drain well; set aside. Combine cheese and undiluted soup in a heavy Dutch oven; cook mixture over medium heat, stirring until cheese melts. Add crumbled sausage, picante sauce, milk and mix well. Serve warm in crock-pot or chafing dish. Dip with tortilla chips. Yields about 2 quarts.

Camera

I NEED A CAMERA!!!!! I LOST MINE!!

Belgium Meat Balls

This is a great recipe....

1 lb. ground beef

2 Tbsp. green pepper, chopped

2 Tbsp. onion chopped

1/4 c. cornmeal

1 tsp. chili powder

1 1/2 tsp. dry mustard

1 tsp. salt

1/8 tsp. pepper

1/2 c. milk

1 egg

1/4 c. flour

1/4 c. Crisco

1 can tomato sauce


Combine meat, onion, green pepper, cornmeal, seasonings, milk and egg, Blend thoroughly. Form into balls. Roll in flour. Brown in Crisco. Pour one can tomato sauce over meat balls. Cover and simmer about 20 minutes. Serves 6 to 8.

Lasagna

This recipe is really good I made it for supper the other night...

9 strips Ronco lasagna

1 1/2 lb. ground beef

1 large onion, chopped

1 tsp. salt

1/4 tsp. pepper

1 (32 oz.) jar spaghetti sauce

2 (8 oz.) cans tomato sauce

1 (8 oz.) can water

1 egg, slightly beaten

1 1/2 c. buttermilk

12 oz. shredded Mozzarella cheese

12 oz. shredded Cheddar cheese, mild

1/2 c. Parmesan cheese


Prepare Ronco lasagna according to package directions. Drain. In a large skillet, brown meat and onion. Drain excess fat. Add salt, pepper, spaghetti sauce, tomato sauce and water. Simmer on low heat 20 minutes. Mix together Mozzerella and Cheddar cheese. Beat egg in a smll bowl. Mix in buttermilk. In a 13 x 9 x 3-inch baking pan, spread a thin layer of meat sauce, arrange 3 strips of the lasagna, 1/3 of the meat sauce, 1/3 of the cheese, 1/3 of the egg mixture. Repeat , layering, ending with cheese. Sprinkle Parmesan cheese. Bake at 375* for 40 minutes. Let stand 10 minutes before cutting. Makes 12 servings.