Category Archives: Appetizers

Barb Determan: Manhattan Meatballs

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Barb Determan: Manhattan Meatballs

Ingredients:

  • 3 pounds ground pork
  • 2 cups soft bread crumbs
  • 2 eggs
  • 1/2 cup chopped onions
  • 2 tablespoons parsley
  • 2 teaspoons salt
  • 1, 10-oz jar apricot preserves
  • ½ cup barbeque sauce

Directions:

  1. Combine pork, breadcrumbs, eggs, onions & seasonings.
  2. Shape into meatballs & brown in frying pan.
  3. Place in 4- to 5-quart crock pot.
  4. Combine preserves and barbeque sauce and pour over meatballs.
  5. Cook on low 4 to 5 hours or high 2 hours.
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Jamie Thomassen: Ranch-Style Party Dip

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Jamie Thomassen: Ranch-Style Party Dip

Ingredients:

  • 24-oz container of cottage cheese
  • 1/2 cup mayo
  • 1 small can of diced black olives (drained)
  • 2 green onions (diced)
  • 1/2 cup chopped celery
  • 1 packet dry Ranch mix
  • 1 cup shredded cheese

Directions:

  1. Mix well and served chilled with crackers or veggies.
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Karla Pals: Crab and Artichoke Dip

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Karla Pals: Crab and Artichoke Dip

Ingredients

  • 8 oz. real or imitation crab meat (best with real)
  • 14-oz. can artichoke hearts in water, drained and chopped
  • 8 oz. cream cheese, room temp.
  • 1 cup mayonnaise
  • 1/3 cup finely chopped onion (or less)
  • 1 teaspoon dried parsley or cilantro
  • 1/4 cup shredded Parmesan cheese

Directions

  • Blend cream cheese and mayonnaise until smooth. Stir in remaining ingredients.
  • Place in greased bowl or plate and bake, uncovered, at 350° for 20-25 minutes until lightly browned and heated through OR place in a small crock-pot and heat on medium-high until bubbly.
  • Serve with crackers, chips, or small slices of bread.
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