Pork Meatball With Sweet-Sour Sauce
1 pound ground pork
1/2 cup Bisquick baking mix
1 egg
1/2 teaspoon garlic powder
1/4 teaspoon garlic salt
sweet-sour sauce — see recipe
Heat oven to 400 degrees. Mix all ingredients except sweet-sour sauce until well mixed. Shape into about sixty 1″ balls (for ease in shaping meatballs, wet hands slightly). Bake in ungreased jelly roll pan until brown, 15 to 20 minutes. Prepare sweet-sour sauce; serve with meatballs Makes about 60 appetizers. DO-AHEAD NOTE: Cool and freeze meatballs. To serve, prepare sweet and sour sauce; stir in frozen meatballs. Cover and cook over medium heat, stirring occasionally, until meatballs are hot, about 20 minutes.
Cucumber Rye Surprises
1 loaf slice rye bread
1/4 pound butter — softened
2 cucumbers — sliced 1/8″ thick
mayonnaise
pimiento-stuffed olives — sliced
Using a 2″ cookie cutter cut rounds from the slices of rye bread. Spread each with butter; top with a slice of cucumber, a dab of mayonnaise and a slice of olive. Yield: 28 appetizers
Cheese Straws
1 cup flour
1/2 teaspoon salt
1/2 teaspoon ginger — powdered
1/3 cup butter
4 ounces sharp cheddar cheese
1/4 cup sesame seed — toasted
1/2 teaspoon worcestershire
2 1/2 tablespoons cold water
Place flour, ginger and salt in food processor. Cut butter into small cubes and add to processor, blend until pastry resembles coarse meal. Add finely shredded cheese and sesame seeds and process until just blended. Add Worcestershire to water, sprinkle over flour mixture, and process until dough is moistened holds together when pinched with fingers. Gather dough into a ball on lightly floured board, and roll out to 1/8″ thick. Cut into strips 3″ long and 1 1/2″ wide. Freeze unbaked on baking sheets. Do not thaw before baking. Bake on ungreased sheet at 400-degrees until lightly browned and crisp. Makes 72 appetizers.