BITE - SIZE PARTY PIZZA

BITE - SIZE PARTY PIZZA

1 lb. ground beef
1 lb. ground pork sausage
1 (12 oz.) bottle catsup
2 loaves mini party rye bread
1 tsp. garlic powder
1 tsp. oregano
1 lb. Velveeta cheese

Fry meat and drain. Add spices and catsup. Cube Velveeta and stir into meat mixture until melted. Spread this on slices of party rye. Can be served immediately or frozen on cookie sheets until set and transferred into plastic bags to freeze. Bake at 375 degrees for 10 minutes. Do not add salt!

BACON BITS AND CHEESE ON PARTY RYE

BACON BITS AND CHEESE ON PARTY RYE

1 loaf of party rye
8 oz. pkg. of grated cheese
1 can of black olives (chopped)
1 c. of mayonnaise
1/2 tsp. red pepper
2 tbsp. grated onion

Mix all ingredients and spread on party rye. Sprinkle with bacon bits. Cook at 350 degrees for 10 to 15 minutes or until cheese bubbles.

SWEET - SOUR PARTY MEATBALLS

SWEET - SOUR PARTY MEATBALLS

MEATBALLS:

2 lbs. ground beef
Cracker crumbs
1 sm. onion, chopped
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. pepper

SWEET - SOUR SAUCE:

1 (15 oz.) can whole tomatoes, cut up
1 1/4 c. brown sugar
1/4 c. cider vinegar
1/2 tsp. salt
1 sm. onion, minced
8 to 10 ginger snaps, crushed
Dash of Worcestershire sauce

Mix meatball ingredients together. Form walnut size balls on cookie sheet. Bake at 450 degrees for 7 minutes.

Combine all sweet-sour ingredients in large saucepan. Bring to a boil, stirring frequently. Reduce heat, simmer until ginger snaps are dissolved. Add meatballs and heat through.

NOTE: Meatballs can be made, baked and frozen, ready to thaw and stir into sauce.

PARTY QUICHE

PARTY QUICHE

Pastry to fill greased quiche pan, pie plates or miniature muffin tins
1 pkg. cream of leek soup mix (Knorr's)
2 c. milk
1 c. cream
4 lg. eggs
1/2 lb. Swiss cheese (grated 2-4 oz. pkg.)
1 tsp. dry mustard

Gradually add milk to soup mix, stirring until smooth. Bring to boiling point. Cool slightly. Stir in cream. Beat eggs with remaining ingredients and add to soup, stirring constantly. Spoon into pastry lined container. For small quiche, bake 5 minutes at 425 degrees; 20 minutes at 375 degrees. For larger, 375 degrees for 35-40 minutes or until knife comes out clean. I use 29 inch pie plates and divide filling.

PARTY MINI - CHEESECAKES

PARTY MINI - CHEESECAKES

16 oz. softened cream cheese
1 tbsp. lemon juice
3/4 c. sugar
2 eggs
1 tsp. vanilla

Beat all ingredients until fluffy.

In 2 dozen muffin pans, place cup-cake liners (silver ones are very festive). Drop a vanilla wafer into each lined pan, then fill 2/3 way full with cheesecake mixture.

Bake at 375 degrees for 15 minutes. Allow mini cakes to cool (will flatten, after puffing up during cooking), with cherry or blueberry canned pie filling.

MY FAVORITE PARTY SANDWICH

MY FAVORITE PARTY SANDWICH

1 loaf bread (with crusts removed and cut in halves)
1 can crushed pineapple
2 (8 oz.) pkg. cream cheese, softened
1 c. chopped nuts
Mayonnaise

Mix all ingredients in a large bowl. Use enough mayonnaise so that the mixture will be soft and easily spread on the bread, but not soggy.

ITALIAN PARTY FLANK STEAK

ITALIAN PARTY FLANK STEAK

MARINADE:

1/4 c. olive oil
1/4 c. red-wine vinegar
2 cloves garlic, finely chopped
2 tbsp. chopped parsley
1/4 tsp. coarse black pepper

1 flank steak (3/4" thick, about 1 1/4 lbs.), butterflied
2 red bell peppers
3 tbsp. chopped parsley
6 to 8 slices of Prosciutto or other cured ham
24 med.-sized fresh basil leaves
2 tbsp. grated Parmesan
Freshly ground black pepper to taste
1 bunch watercress for garnish

Combine marinade ingredients in a bowl. Add butterflied steak and marinate for 2 hours at room temperature.

Preheat broiler. Halve peppers lengthwise; remove seeds. Place, skin-side up on broiler try, 4 inches from heat. Broil until skins are charred black. Seal peppers in a plastic bag for 15 minutes to steam. Slip off skin.

After 2 hours, remove steaks from marinade and scrap on any excess, lay meat opened on a long piece of aluminum foil on a flat surface. Reserve marinade. Preheat oven to 350 degrees.

Place the 4 pepper halves on top of streak to cover it. Sprinkle with 1 tablespoon of parsley. Cover with Prosciutto slices. Arrange basil leaves in a single layer over complete surface of Prosciutto. Sprinkle the surface with grated Parmesan, the remaining 2 tablespoons parsley and black pepper.

With the long side of the layered steak facing you, lift if from the foil and roll it tightly away from you. It should look like a jelly roll.

With 6 pieces of kitchen string, 8 inches long, tie the steak at 2 to 3 inch intervals. Slip the strings until and around the roll.

Place steak in shallow baking dish and pour marinade over the top. Bake for 30 minutes, basting twice. Let rest for 15 minutes before slicing.

Carefully cut into 1/2 inch slices, discarding string. Arrange on a serving platter garnished with watercress.

Serves 8.

To butterfly flank steak: With long end of the steak facing you, run a thin sharp knife through the middle thickness of meat, leaving about 1/2 inch at the long opposite end to make a "hinge". Flip the meat open to resemble a butterfly.