Glazed Ham Balls|
1 1/2 cups crushed saltine crackers
2 pounds ground fully cooked ham
l pound ground pork
2 cups packed brown sugar
6 tablespoons cider vinegar
2 teaspoons ground mustard
Combine the eggs and cracker crumbs. Crumble ham and pork over mixture and mix well. Shape into -1/2 inch balls. Place into two greased jelly roll pans. Bake, uncovered at 350º for 40 minutes or until lightly browned.
Meanwhile, combine the brown sugar, vinegar and mustard. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain the ham balls; drizzle with the syrup mixture. Toss to coat. Bake 10 minutes or longer or until glazed.
Yield: 4 dozen.
l medium head cauliflower, broken into florets
l medium bunch broccoli, broken into florets
l cup diagonally sliced celery
l cup fresh or frozen peas
1/2 pound sliced bacon, cooked and drained
2 teaspoons chopped green onion tops
l can (8 ounces) water chestnuts, sliced and drained
2 cups mayonnaise
1/4 cup sugar
1/4 cup Parmesan cheese
2 teaspoons white vinegar
1/4 teaspoon salt
1 teaspoon finely chopped white onion
In a large salad bowl, mix together the first seven ingredients; cover. Let stand in refrigerator while mixing dressing. Combine dressing ingredients; pour over vegetables at least l hour before serving. Yield: 10-12 servings.
2 cups flour
1 cup sugar
l package (3.4 oz.) instant vanilla pudding mix
l package (3.4 ox.) instant butterscotch pudding mix
2 teaspoons baking powder
l teaspoon salt
l cup water
3/4 cup vegetable oil
l teaspoon vanilla extract
2/3 cup packed brown sugar
1/2 cup chopped pecans
2 teaspoons ground cinnamon
Combine flour, sugar, pudding mixes, baking powder and salt. Combine the water, eggs, oil and vanilla; stir into the dry ingredients just until moistened. Fill muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. Bake at 350º for 15 -20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 1-1/2 dozen.