Christmas Recipes

Spicy Walnuts
Bake at 250° for 1 hour.
Makes 2 cups.
11/2 cups 10x (confectioners’) sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon of allspice
1/8 teaspoon salt
1 tablespoon grated orange rind
1 egg white
1 tablespoon orange juice
2 cups walnuts

1. Sift sugar, cornstarch, cinnamon, cloves, allspice and salt into a medium sized
   bowl; stir in orange rind.

2. Beat egg white and orange juice until slightly foamy; stir in walnut; toss to
   coat thoroughly; drain thoroughly.

3. Roll walnuts in sugar mixture, a third at a time, until coated thoroughly. Spread out
   on a cookie sheet so that the nuts do not touch.

4. Bake in a slow oven (250 degrees) for 1 hour or until dry. Cool before storing in a covered container. Keeps 1 month.

One-Two-Three Balls          
Use soft cream cheese, mixture cream cheese and blue cheese, or sharp cheese spread. Add grated onion or curry to taste. Shape into small balls or little logs. Roll Balls in any of following; chill.
Chop parsley or chives
Grated carrots or radishes
Short slivers of salami, bologna, or other ready-to-eat meat
Chopped pecans, walnuts, or toasted almonds
Chopped ripe, green, or stuffed olives
Finely chopped, shelled, hard-cooked eggs, mixed with paprika
Shredded coconut
Crushed corn flakes or potato chips

Meat Roll-ups
The meat: Use thin slices of ready-to-serve meat, such as salami, spiced ham, bologna, dried beef, or boiled ham.
The filling: Use soft cream cheese seasoned with one or more of the following: grated onion, Worcestershire, prepared mustard, bottled horse-radish, Tabasco.
Or use cheese spread- smoky, cheese and bacon, blue, relish, pineapple, pimento, sharp, or olive pimento.
Or use cheese food in handy rolls smoky, garlic, sharp, onion, wine, etc.
To assemble: Spread filling on meat slices; roll up tightly. Chill thoroughly, cut into bite size pieces.

Ham Balls
1 ½ lb. Lean Ground Ham
2 lb. Lean Ground Pork
2 c. Bread Crumbs
3 Well Beaten Eggs
1 c. Milk

Sauce
1 ½ c. Brown Sugar
1 ½ tp. Dry Mustard
½ c. Water
½ c. Vinegar

Mix meat mixture, bread, eggs and milk well. Form into small balls. Cook sauce until sugar is dissolved. Pour over meat balls and bake in single layers. Use a shallow pan and oven should be set at 325°. Bake for 1 hour. Can be prepared ahead and can be frozen.

Mushroom Rollups           
1 8 oz. Softened Cream Cheese
1 Small can drained chopped mushrooms
2 tp. Chopped chives
1 Can crescent rolls (refrigerated)
1 Beaten egg
Sesamee seeds

Mix cream cheese, mushrooms and chives. Take two crescent rolls at a time pat out the perforations and roll gently. Spread ¼ of the mixture on the rectangle. Roll up, starting at the long edge. After rolling, cut into ¾” slices and place on greased cookie sheet. Cut side up. Do the same with remaining crescent rolls. Brush tops with beaten egg and sprinkle with sesame seeds. Bake at 350° for 20-25 minutes.

HA’ Penny Snacks
¼ lb. butter or margarine
½ lb. grated cheddar cheese
1 pkg. dry onion soup mix
½ t. salt
1 c. flour

Bring butter and cheese to room temperature; mix well. Add remaining ingredients and blend. Shape into 1” rolls. Wrap in waxed paper; chill. Slice ¼” thick. Bake on ungreased baking sheet in electric oven at 375°, for 10-12 minutes or until slightly browned.

Miniature Sausage Meatballs
These savory meatballs can be made ahead, then shimmered with the sauce for 10 minutes before serveing,
Makes 24 meatballs (4-6 meatballs per serving)

½ Pound sweet Italian sausage
½ Pound ground beef
1 Clove garlic, finely chopped
½ Cup finely chopped parsley
1 egg slightly beaten
1 cup fresh bread crumbs
½ teaspoon salt
¼ teaspoon pepper
½ cup milk
1 tablespoon oil, or more as needed