- BBQ Sauce
- Cranberry Chili Sauce
- Cranberry-Orange Sauce
- Cranberry Sweet & Sour Sauce
- Cranberry-Tomato Sauce
- Creamy Dill Sauce
- Ginger Chili and Ginger Ale Sauces
- Sweet & Sour Sausage Bites (Microwave)
- Tabasco's Sweet & Sour Meatballs (Crock-Pot)
- Tipsy Wieners
BBQ Sauce
Makes enough for 25 to 30 cocktail meatballs
1/2 cup ketchup
2 Tbsp brown sugar
1 Tbsp vinegar
1 Tbsp soy sauce
Notes:
Directions
In a bowl, combine all ingredients, mixing well; add a small amount of water if sauce is too thick. Pour sauce over the cocktail meatballs; cover and simmer for 30 minutes, stirring occasionally to coat meatballs.
Eva C. contributed the BBQ Sauce recipe to Dunedin Youth Guild, Inc, Suncoast Seasons: A Culinary Collection (Orlando: Moran Printing Company, 1984), 82.
Eva C. contributed the BBQ Sauce recipe to Dunedin Youth Guild, Inc, Suncoast Seasons: A Culinary Collection (Orlando: Moran Printing Company, 1984), 82.
Creamy Dill Sauce
Makes enough to accompany 6-dozen cocktail meatballs
2 Tbsp butter or margarine2 Tbsp all-purpose flour
1/2 tsp salt
1 cup water
1 cup sour cream
1 Tbsp ketchup
1 Tbsp dill weed
Notes:
Directions
In a small saucepan, melt butter; blend in flour and salt. Cook, stirring constantly, just until mixture bubbles. Slowly stir in water; continue cooking and stirring until sauce thickens and boils. Boil 1 minute more. Stir in sour cream, ketchup and dill weed; heat just to boiling.Wanda S. contributed the Creamy Dill Sauce recipe to Dunedin Youth Guild, Inc, Suncoast Seasons: A Culinary Collection (Orlando: Moran Printing Company, 1984), 83.
Ginger Chili Sauce
For 1-LB sausage slices in Crock-Pot
For 1-LB sausage slices in Crock-Pot
1/2 cup chopped onion
2/3 cup ginger ale
2/3 cup chili sauce
1/2 cup apricot jam
3 Tbsp onion soup mix
For variation(s):
Ginger Ale Meatballs: For 1 1/2-LBS frozen, fully cooked meatballs, use 2 cups ginger ale, 2 cups ketchup and 1 teaspoon minced garlic.
Place frozen meatballs in a 3- to 4-quart crock-pot prepared with nonstick cooking spray. In a bowl, combine sauce ingredients; pour mixture over meatballs. Cover and cook on Low heat for 6 to 8 hours or on High heat for 3 hours. Serve with toothpicks as an appetizer, on hoagie buns, or over hot cooked noodles.
Notes:
Directions
In large saucepan, sauté the sliced sausage, onion and pepper over Medium heat until meat is done and vegetables are soft.Stir in the remaining ingredients; bring to boil. Reduce heat and cook, uncovered, for 30 minutes, stirring occasionally.
Sweet & Sour Sausage Bites
Makes 12 to 24 servings
2-LBS fully cooked smoked sausage
1 small jar peach preserves
1 small bottle Russian dressing
Notes:
Directions
Cut sausage into bite-sized pieces. In a 3-QT dish, mix preserves and dressing; add sausage. Transfer to chafing dish and heat, or cook in microwave oven for 3 to 5 minutes.
Sheila F. contributed the Sweet & Sour Sausage Bites recipe to Memphis Child Advocacy Center & Folk's Folly, Folks in the Kitchen: Favorite Recipes From Family & Friends (Adamsville: Keepsake Cookbooks, 1996), 22.
Tabasco's Sweet & Sour Meatballs
Makes 8 appetizer servings
Tipsy Weiners
Makes 8 appetizer servings
1 (18-oz) jar apple jelly
1 (5-oz) bottle Tabaso® Sweet & Spicy Pepper Sauce
1-LB frozen cooked cocktail meatballs
1-LB frozen cooked cocktail meatballs
Notes:
Directions
Place apple jelly and Tabasco® Sweet & Spicy Sauce in a saucepan over medium heat and cook until jelly melts.
Add meatballs and bring to a simmer; cook 15 minutes. Remove from heat and serve with toothpicks.
Makes 24 with sauce
2 Tbsp chopped onions
1 Tbsp butter
1/2 cup ketchup
1/3 cup brown sugar
1 cup bourbon
1-LB cocktail sausages
Notes:
Directions
In a saucepan, sauté onions in butter. Blend in ketchup, sugar and bourbon. Add sausages; simmer for 30 minutes. Serve warm.
Nan M. contributed the Tipsy Weiners recipe to Dunedin Youth Guild, Inc, Suncoast Seasons: A Culinary Collection (Orlando: Moran Printing Company, 1984), 86.
Nan M. contributed the Tipsy Weiners recipe to Dunedin Youth Guild, Inc, Suncoast Seasons: A Culinary Collection (Orlando: Moran Printing Company, 1984), 86.
Last Updated August 7, 2012
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