Doug's Liberty Street's Bourbon-mashed sweet potatoes

8 medium sweet potatoes - about 4 lbs.

2 tsp. salt

1 tbsp. granulated sugar

1 tbsp. packed brown sugar

1/2 tsp. salt

1/4 tsp. white pepper

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 cup cream

4 tbsp. butter

1/4 cup Steen's Cane Syrup or white corn syrup

1/2 cup bourbon

Peel sweet potatoes and cut into quarters. Cut each quarter in half again. Place in pot and cover with cold water.

Add the 2 teaspoons salt and granulated sugar. Bring to boil, reduce heat and simmer for about 15 minutes or until very tender.

(Potatoes should mash easily with fork.)

Drain potatoes and return to pan. Over very low heat, return to burner until all moisture has evaporated, about 2 minutes. Remove from heat

and mash or rice until very smooth.

Stir in brown sugar. Combine the 1/2 teaspoon salt, pepper, cinnamon and nutmeg in a small bowl; stir into potatoes.

Place cream and butter in a saucepan. Heat until butter melts. Stir into potatoes. Stir in the corn syrup and bourbon.

Serves 8 to 10.

Note: Potatoes may be made up to a day in advance and reheated in a saucepan with an additional 1/4 cup of cream.

MARIA'S BORSCHT

Maria's Borscht
First get a big slab of beef. At least a couple of pounds. Cut it up. Brown it in your biggest soup pot. Then add some Beef broth or water and bullion (I like Better than Bullion which is like a paste, a couple teaspoons to start) to beef up the stock simmer it until it's nice and tender. At least an hour. Then add some more beef broth or water. Throw in a couple of bay leaves, salt and pepper. Chop all the following vegetables julienne or at least in little rectangles. My mom says this is important for presentation. Everything is basically the same shape. After you chop it, add it. Then chop the next thing.
An onion
a small half head of cabbage
a few carrots (2-4)
a few beets ( I used 3 big ones because when they're big, they aren't as red and we want this soup to be red)
potatoes (2-4)
If there's not enough liquid, add some water. If it tastes too strongly of beets or needs more flavor, add some more beef bullion with the water.
When everything is tender, (at least 20 min after you add the potatoes) it's almost done. You now have a big vat you won't eat in one day. Take out as much as you are going to eat today and put it in a smaller pot. Add a teaspoon or tablespoon of white vinegar to the hot soup and then don't let it boil anymore after you add it. Don't as me why. Now it's done.
You may serve this with sour cream for those who like to stir it in and watch the soup turn pink.
yum

ANN LANDERS MEATLOAF

2 pounds ground beef
2 eggs
1 /12 c bread crumbs, unseasoned
8 oz can tomato sauce
1/2 warm water
1 pkg dry onion soup mix

Add fresh garlic, kosher salt, pepper, Italian spices to taste.
Bake 50-60 min at 350

PAM'S NEW ORLEANS BREAD PUDDING

1 loaf French bread
1 quart milk
2 c sugar
2 Tbsp vanilla
3 Tbsp butter, melted
1 c raisins

Soak bread in milk. crush with hands til well mixed. Add remaining ingredients and stir well. Pour butter in bottom of glass baking pan and bake until very firm. Let cool. cut into squares and serve with whiskey sauce.


Whiskey Sauce
1 stick butter
1 c sugar
1 egg

Cream sugar and egg until well mixed. Add melted butter and continue to dissolve sugar. Add whiskey to taste, which should make the sauce creamy smooth.

PAM'S SALTINE CHOCOLATE CHIP COOKIES

2 sticks butter, melted
1/2 c sugar
saltines
1 12 oz package of white chocolate chips
1 12 oz package of chocolate chips
finely chopped nuts.

Line jelly roll pan with saltines, and cover with melted butter, making sure all saltines are covered. Bake at 350 for 10 min.
Cover with the white and dark chocolate. Return to oven until melted (about 5 min; chips will retain their shape and not look melted). Remove from oven and spread the chocolate over the crackers. Sprinkle with nuts. Refrigerate for 2 hours and break into chunks for serving.

MOM'S ICED APRICOT BRAID

1 8oz package cream cheese, softened
1/3 cup sugar
1 Tbsp lemon juice
10 sheets phyllo dough
1/2 c butter, melted
1/2 c apricot or cherry filling

Beat together cream cheese, sugar, and lemon juice. Set aside. Unfold Phyllo dough. Cover with waxed paper and damp towel. Take one sheet of dough and brush top with butter. Fold sheet in thirds. Place folded dough cross-wise at one end of baking pan. Repeat with remaining dough and butter. Arrange dough by overlapping 2 1/2" in the pan and let ends hang over.

Spread cream cheese down the center of dough. Starting at one end, fold and twist strips at an angle over the filling. Tuck end under and brush again with remaining butter. Bake at 350 for 30 min. until golden brown. Spoon apricot filling down the center of the braid and bake 3-5 min more.

PAM'S CHOCOLATE CAKE WITH CREAM CHEESE FROSTING AND CHERRIES

1 Duncan Hines Chocolate Moist Cake Mix
2 cans cherry pie filling (tart)

Bake cake mix in 9x13 pan. Cool. Frost and top with Cherry pie filling

CHOCOLATE CREAM CHEESE FROSTING
1 3 oz package cream cheese, softened
2 Tbsp butter, softened
1 tsp vanilla
4 cups confectioner's sugar
2 Tbsp cocoa or 1/2 c chocolate chips, melted

Cream together butter and cream cheese. Add sugar, chocolate and vanilla.

This is best if prepared a day in advance

MOM'S KIFLI

6 c. sifted flour
1/2 c. lard
1/2 c. butter
1 cake yeast
2 egg yolks
1 egg
1/2 can evaporated milk
Jam

Crumble yeast in flour. Work in shortening like pie crust. Add milk, egg yolks, and egg. work with hands until dough pulls from side of board; form a ball and chill.

Roll out very thin on floured counter. Add 1/2 tsp of filling. Roll up and bake on well-greased cookie sheet. Bake at 375 for 15-20 min.

MOM'S RUM BALLS

1/2 cup rum, bourbon or brandy
1 cup finely chopped nuts
1 cup confectioners sugar
2 Tbsp cocoa
2 Tbsp Light corn syrup
2 cups vanilla wafer crumbs

Combine first 5 ingredients and let stand 30 min. Roll into 1 inch balls and roll in Vanilla Wafer crumbs. Let sit overnight.

MOM'S SPRITZ

2 1/2 cups flour
3/4 cup sugar
1/4 tsp baking powder
1/2 tsp salt
1 cup shortening
1 egg
1 tsp vanilla

In a large bowl, combine dry ingredients. Add egg and vanilla. Cut in butter using a pastry blender. Blend until doughy. Fill cookie press with dough (add coloring if desired). and press onto ungreased cookie sheet. Sprinkle with colored sugar or sprinkles. Bake at 350 till lightly brown.

MOM'S WATERGATE CAKE

1 box white cake mix
3 eggs
1 Cup oil
1 Box pistachio instant pudding
1 cup water, 7-Up, or soda
1/2 cups chopped nuts

Beat together all ingredients. Bake in angel food pan at 350 for 50 min.

MOM'S TRIPLE FUDGE CAKE

1 4 oz pkg. Chocolate pudding and pie filling
1 devils food cake mix
1/2 c semi sweet chocolate pieces
1/2 c. chopped nuts

Heat oven to 350. In large saucepan, cook chocolate pudding as directed on package. Blend dry cake mix thoroughly into hot pudding by hand or electric mixer for 1-2 minutes. Pour into greased and floured oblong pan 13x9x2. Sprinkle top of batter with chocolate and nuts. Bake 30 to 35 min. Serve warm or cold with whipped cream.

CAROL'S NEAPOLITAN BEEF CASSEROLE

2 lbs ground chuck
1/2 tsp pepper
2 6 oz cans sliced mushrooms
1/3 c dry sherry or dry wine
2 cans stewed tomatoes
2 10 oz packages of frozen spinach, thawed and chopped
2 6 oz packages of Noodle Roni Parmesan
2 Cups grated Cheddar
1/2 c grated Parmesan

Brown meat. Add pepper, mushrooms, sherry, tomatoes, and spinach. Mix well. Bring to a boil. Simmer uncovered for 10 minutes. Remove from heat. Add uncooked noodles and sauce mix. Mix well.

Turn into casserole and sprinkle. with Cheddar cheese. Bake uncovered for 25 minutes at 350. Cover and cook for another 10 min

PAM'S CHICKEN ROMEO

6 boneless skinless chicken breasts
6 slices whole milk mozzarella cheese, 1/4 inch thick
6 slices lean ham or prosciutto
chicken bouillon
6 Tbsp butter

Remove sinew from small section of breasts. Run a sharp knife along the sinew while pulling it out.
Saute breasts in butter until brown and cooked through. Place a slice of ham topped with a slice of cheese on each breast. Add 1/2 cup bouillon to pan. Cover and simmer on low till cheese melts.

Remove breasts and allow sauce to thicken a bit. Serve with Herb rice and buttered artichoke hearts (frozen, not canned or marinated).

HERB RICE

2 cups Uncle Ben's rice (not instant)
5 cups water
2 chicken bouillon cubes
1 tsp salt
1/4 tsp Rosemary, thyme, and oregano
1 tsp dried parsley

Add all ingredients to water and prepare according to package directions. Add butter before serving.

PAM'S CHICKEN KIEV

6 boneless, skinless, chicken breasts
1 stick butter, cut into eights lengthwise and frozen
1/2 cup chopped fresh parsley
1/2 cup flour, seasoned with salt and pepper
2 eggs, beaten
1 cup bread crumbs

Prepare breasts by removing white sinew from upper small section of breast. Run a sharp knife along the sinew while pulling it out. Pound breasts until about 1/4 inch thick.
Place a piece of butter and about 1 Tbsp parsley on each, roll up, and seal edges. dip on flour, egg, and bread crumbs. Fry until browned on all sides; then bake at 350 for 1/2 hour to cook through.

PAM'S MOLE

Chicken brests
Dona Maria Mole sauce
Water
Salt
Flour Tortillas

Cook chicken in salted water. Reserve broth. Remove and cool chicken.
Pour oil of mole and spoon about half the jar into a large frying pan. Add chicken broth and stir until blended.
Debone and skin chicken and add to mole. Simmer until slitghtly thickened. Serve with warm flour tortillas.

SPANISH RICE
add to cooked rice:
Green chilies, chopped
tomatoes, chopped
Black olives, chopped
Top with:
Cilantro, chopped.

MOM'S CHICKEN AND DUMPLINGS

Cook fryer chicken cut into parts in a large pot, covered with water, to which has been added one small onion and a celery stalk, cut into pieces, and 2 tsp salt. Simmer 1 1/2 hours, till tender.

Dumplings
1 c. flour
2 tsp baking powder
2/3 tsp salt

Combine dry ingredients.
Break an egg in a measuring cup. Add milk until you have 1/2 c liquid. Beat well. Slowly pour into dry ingredients, until you have a stiff batter. Add more milk if needed. Drop by heaping tablespoon fulls into chicken broth. Cook for 3 minutes on each side.

MOM'S CHICKEN AND RICE

Season chicken with garlic salt and poultry seasoning. Bake in 400 oven one hour till golden brown.

Rice:
3 cups uncooked Uncle Ben's Rice
1 medium onion, chopped
1/2 green pepper, chopped
3 stalks celery, chopped
2 cans tomato sauce or 1 can tomato paste

Rice should be about one inch thick on bottom of pan. Cover with enough chicken broth or bouillon to cover rice and bake about one hour.

MOM'S POT ROAST

Brown all sides of meat in Crisco. Drain off fat (save for making gravy). Add 1/2 to 1 cup water. Cook 1/2 to 3 hours depending on size of roast. Don't let water boil off or it will burn. Season to taste.

Gravy
Remove roast from pan. Add enough flour to make a paste. Place pan on stove over medium high heat. Using the flat of a slotted spatula, constantly scrape the bottom of the pan., cooking until the flour is nicely browned. Gradually add water to make gravy and cook till thickened. Season with salt and pepper.

MOM'S SLOPPY JOES

1 lb hamburger
1 cup chopped green pepper
1 large onion, chopped
1 Tbsp shortening
1/2 tsp pepper
1 1/2 cup chopped celery
1 can tomato sauce
shot of ketchup
1 tsp salt
1/2 tsp paprika

Melt shortening. Add onion and hamburger. Cook till brown. Add remaining ingredients. Cook one hour.

CLAUDIA'S BROCCOLI AND RICE CASSEROLE

10 Tbsp butter
3/4 cup finely chopped onion
3/4 cup fresh mushrooms
1/2 cup flour
3 c chicken or vegetable broth
2 10 oz pkgs broccoli, cooked.
1 c evaporated milk
black pepper
2 1/2 c cooked rice
1/2 c bread crumbs

Saute onion and mushrooms in 1/2 c butter. Stir in flour. Add stock, milk, and pepper. Bring to a boil. set aside. Brown bread crumbs in remaining butter.

Place rice in buttered 2 1/2 quart casserole dish. Top with broccoli, then sauce. Sprinkle with bread crumbs. Bake uncovered 350 for 30 min.

CLAUDIA'S SQUASH CASSEROLE

2 lbs acorn squash
2 small onions minced
2 Tbsp butter, melted
1 1/2 c (6 oz) cheddar cheese
1 1/4 c round buttery cracker crumbs, divided
1/4 tsp salt
1/4 tsp pepper
4 slices bacon crumbled
4 large eggs, lightly beaten

boil squash and mash (just cut it up and boil it skin and all and then scoop out the squash). Saute onion in butter. Combine squash, onion, cheese, 3/4 c crackers, salt, pepper, bacon and eggs. Stir well. Spoon into 2 qt casserole dish, spring with 1/2 cups crackers on top. Bake 40-45 min at 350. 6 servings.

BETH'S CHINESE CABBAGE

1 head of cabbage or 1 bag shredded cabbage, preferably angel hair style
3 green onions, chopped
8 TBSP sliced almonds (one 2.25 oz bag)
8 Tbsp sesame seeds
1 package Oriental flavor Ramen Noodle soup mix.

Dressing
1/2 c olive oil
3 Tbsp vinegar
3 Tbsp sugar
1 tsp salt
Package of seasoning from soup mix

Mix vinegar, sugar, salt and oriental seasoning until sugar and salt dissolve. Whisk in oil.
Crush noodles and mix with all other ingredients. Pour dressing over salad. Let sit for an hour before serving.

PAM'S CRANBERRY-ORANGE RELISH

1 12 oz bag cranberries
2 oranges
2 cups sugar

Put through a food chopper cranberries and oranges (quartered and seeds removed). Add sugar. Mix well. Chill several hours before serving.

PAM'S ROASTED CORN SALAD

4 ears corn, husks on
1/2 cup cilantro, chopped
2 small tomatoes
1 Tbsp finely chopped onion, optional
Vinaigrette dressing
salt and pepper

Soak ears in water and roast on the grill until corn is cooked (skins will be blackened). Cut kernels off ears, and mix with above ingredients. Chill.

Vinaigrette Dressing
1 Tsp salt
1/3 c vinegar
2/3 c oil
2 Tbsp water

Mix vinegar and salt till salt is dissolved. Add oil and water. Whisk thoroughly and pour over salad.

BETH'S RICE SALAD

2 Cups chicken broth
1 cup uncooked rice
1/4 c. chopped green onion
1/4 c sliced pimento stuffed olives
1 6 oz jar marinated artichoke hearts, drained and halved
1/2 c mayonnaise
1/4 to 1/2 tsp dried dill
1/2 tsp salt
1/8 tsp pepper

Place broth in medium saucepan. Bring to a boil and stir in rice. Return to boil, reduce heat and simmer, covered, 20 min. or until done. Cool. Stir in remaining ingredients. Chill. Spoon salad into lettuce lined bowl. Garnish with additional sliced olives. 4-5 servings

MOM'S RED CABBAGE

1 head of red cabbage, chopped
1 medium onion, chopped
1/4 cup brown sugar
1/4 cup vinegar
1/4 cup water
2 cups chopped apples
1 1/4 tsp salt
dash of pepper
2 TBSP bacon fat

Heat bacon drippings in Dutch oven. Brown onion till medium brown. Stir in remaining ingredients. Cover and cook on low heat till done.

MOM'S POTATO SALAD

10 potatoes
1/2 cup finely chopped celery
1/4 cup finely chopped onion
3/4 cup Miracle Whip dressing
1/2 to 1 TBSP vinegar
salt and pepper

Peel and cut potatoes and boil in salted water till cooked but still firm. Drain and cool potatoes.
Fold all ingredients together and chill before serving. You want the salad to be moist but not runny.

PAM'S TERASCAN BEAN SOUP

1 14 oz can whole tomatoes
1/2 large onion
2 Tbsp garlic
1 8oz can pinto beans
6 TBSP bacon fat
10 cups chicken broth or bouillon
Muenster cheese
Red chilies
Sour cream

Heat chicken broth in a large pan. Heat bacon fat in a large skillet. Blend tomatoes, onion, garlic in blender or food processor, and heat in hot fat for 10 min. Blend pinto beans and juice from can in a blender. Add to the tomato mixture and cook another ten minutes. Add tomato mixture to chicken broth and simmer until thickened. Before serving, melt slices of cheese in bottom of bowl before adding soup. Cheese is best if allowed to brown a bit. I put them in the microwave, or you can put them in the oven, but you have to watch them closely. Top with crumbled chilies and sour cream. Best if prepared a day in advance.

BETH'S CREAM OF BROCCOLI SOUP

3 stalks broccoli, chopped
1 small onion, chopped
Cook in 5 cups chicken bouillon. Blend large pieces of broccoli, bullion and onion.

White sauce
3 cups milk
salt and pepper to taste
1 tsp garlic powder
Heat above ingredients. Add 2 TBSP cornstarch mixed with a little water to thicken. Add white sauce to blended broccoli mixture. Warm through.

CAROL'S GUMBO

1/4 cup olive oil
1/2 cup flour
6-8 boneless, skinless chicken breasts
2 long links kielbasa, quartered and sliced
2 boxes frozen okra
2 lbs jumbo shrimp
4 stalks celery, chopped
2 onions chopped
2 green peppers, chopped
1 small can crushed tomatoes
salt and peper to taste
1 Tbsp oregano
1 Tbsp Old Bay seasoning
garlic powder to taste
2 bay leaves
Tabasco sauce to taste
File powder
rice

Boil chicken breasts in salted water to which celery, carrots, and onion have been added to make a stock.

In a heavy sauce pan, heat oil and flour, stirring often to make a roux. Cook without burning until roux is cocoa color. Add celery, onion, and green pepper and cook until tender. Add kielbasa, cook till browned and glazed.

Cut cooked chicken into pieces and strain stock. Add broth to roux mixture. Add okra and tomatoes. Cook on low 1 hour. Prepare rice.

About 10 min before serving, add shrimp. Place soup in bowl, top each with a scoop of rice and dust with file powder.

MOM'S FISH CHOWDER

Bacon fat
1 medium onion, cut up
1 large potato, diced
1 cup water
1 can celery soup
Milk
1 can Manhattan style clam chowder
1 pkg frozen cod fish

Cook fish in a separate pan. You can add onion to the water for more flavor. Don't cook it too fast or it will fall apart. You want nice pieces of fish. Cook fish until flaky and starting to come apart.
Brown onion in bacon fat until soft and not too brown. Add potato and water and heat till potato is done. Add celery soup, clam chowder, and fish. Add one or 2 cans of milk. Heat on low but do not boil or milk will curdle. Serve with crackers.

BETH'S BLUEBERRY BUCKLE

1/2 cup shortening (Crisco)
1 egg
2 1/2 cup flour
2 1/2 tsp baking powder
1/2 cup milk
2 cups blueberries
1/2 cup sugar
1/2 tsp ground cinnamon
1/2 cup butter

Beat sugar and shortening until light and fluffy. Add egg, beat well. Stir together 2 c. flour, baking powder and 1/2 tsp salt. Add flour and milk alternately to beaten mixture. Beat until smooth after each addition. Spread on greased 8x8x2 or 9x9x2 baking pan. Top with blueberries. Combine remaining 1/2 c flour, 1/2 c sugar and cinnamon. Cut in butter until crumbly. Sprinkle over blueberries. Bake at 350 for 45-50 min. Cut into squares. Serve warm.

CAROLS EGGS PORTUGUESE

1 LB Bob Evan's bulk sausage
6-8 slices white bread, torn up
3/4 lb shredded Cheddar Cheese
4 eggs
2 1/2 cups milk
3/4 tsp brown mustard
1 can mushroom soup
1/2 cup dry vermouth or white wine

Beat together milk, eggs, and mustard. Layer bread in bottom of baking dish. Add cheese, then sausage. Pour egg mixture over all, then spread soup over top of casserole. Pour in vermouth.

Bake at 350 until brown and bubbly. Let sit 10 min before serving. Broccoli can be substituted for sausage.

MOM'S ICED TEA

1/2 cup sugar
1/2 cup hot water
1/2 cup lemon juice
tea

Dissolve sugar in hot water. Add lemon juice and mix together. Add to tea.

VERA'S SALAD DRESSING

1/2 tsp salt
1/8 tsp pepper
1/4 cup vinegar or lemon juice
3/4 cup olive or walnut oil

Whisk together. Add fresh herbs like basil or tarragon or dried oregano or Italian seasoning.

MOM'S BARGEQUE SAUCE

4 cups Ketchup
1/2 small onion, finely chopped
1/4 cup brown sugar
1/4 cup vinegar
1 tsp brown mustard
1 Tbsp butter

Simmer ingredients together until somewhat thickened.

PAM'S GUACAMOLE

2 ripe avocados
1 Tbsp mayonnaise
1 Tbsp finely chopped onion
1/2 small tomato, finely chopped
1 tsp salt
1/4 tsp cayenne pepper
1/2 Tbsp lemon juice

Mash avocados, but leave a few chunks. Fold in all other ingredients and chill for an hour or two before serving with tortilla chips.

CAROL'S HOT ARTICHOKE DIP

1 cup chopped artichoke hearts (canned without oil)
1 cup Parmesan cheese
1 cup real mayonnaise (not Miracle whip)
1/2 cup green onions, chopped
1/2 tsp parsley
1/2 tsp pepper
paprika

Combine all ingredients except paprika. Mix gently, spread into a 1 1/2 quart baking dish. Sprinkle with paprika. Bake at 350 for 20-30 min.

Serve as a dip or an raw vegetables. Best with Wheat Thins.

CLAUDIA'S CRANBERRY TARTLETS

1 1/2 cups whole cranberries
1/2 cup sugar
1/2 cup orange juice
1 lb sausage
1 cup scallions minced
45 tartlet shells (Athens phyllo shells are best)

Combine cranberries, sugar, and orange juice. Bring to a boil and then reduce to a simmer until some have popped (about 20 min)
Meanwhile, brown sausage. Add scallions and cook a few minutes more. Combine sausage and cranberry mixtures. Spoon into shells. You may refrigerate till ready to use. Reheat at 350 for about 15 min or heated through.

DOUG'S SHRIMP APPETIZER

1 pound shrimp
1 package bacon
1 Package cream cheese
1 jar sliced jalapenos
wood toothpicks

Clean shrimp. fry bacon until just cooked- not crispy. Cut cream cheese into small cubes. Put cream cheese and 1 slice jalapeno inside a shrimp. Wrap with bacon slice and skewer with toothpick. Grill or broil until bacon is crispy and shrimp is pink.

CAROL'S KIELBASA IN PLUM WINE

Cut sausage into bite sized pieces. Cook in plum jam with brandy or wine. Kielbasa is already cooked. just heat in pan on stove.

CAROL'S CHEESE BALL

6 cups grated cheese
1 tsp pepper chips
1/2 tsp Tabasco sauce
1 grated onion
3 1/2 cups real mayonnaise (not Miracle whip)
pecans or walnuts

Spray large jello ring with Pam. Put whole pecans or walnuts at bottom of pan. Mix remaining ingredients and press tightly into jello ring. Cover with foil and refrigerate 1-2 days. Press nuts onto top of cheese ring after removing from pan. Garnish with lettuce leaves and serve with strawberry jam and crackers.

CLAUDIA'S SPINACH IN PASTRY

1 package frozen spinach; strain and chop
2 packages Pepperidge Farm Puffs or Sheets (frozen)
1 small can of sauerkraut- strain and chop
1 lb. Sausage Roll- regular or sage. Cook and strain grease.

Mix spinach, sauerkraut, and sausage together. Flatten and roll pastry sheets. Cut into 4 pieces. Put 1 tsp spinach on each piece of dough. Fold. Bake for 15 min at 350.

CLAUDIA'S CHICKEN LIVER AND BACON ROLL-UPS

1 lb chicken livers
3 Tbsp Dijon mustard
10-12 slices bacon, cut in half
1 Cup Ritz Cracker crumbs

Dip chicken livers lightly in mustard. Wrap a half slice of bacon around each, and secure with a toothpick. Coat livers with crumbs. Place in an 8 inch square baking dish. Bake at 425 25 min.
Makes 6-8 servings.

MOM'S SHRIMP BALL

Shrimp Ball

1 can drained cocktail shrimp (save juice)
1 8 oz package cream cheese
Few drops Worcestershire sauce
1 tsp grated onion

Beat all ingredients together. Add 1 Tbsp shrimp juice. Wrap in waxed paper. Chill overnight. Pour cocktail sauce over it and serve with crackers.

Cocktail Sauce

Mix together:
1/2 cup ketchup
1 tsp Horseradish
1/2 tsp lemon juice
Dash of red-hot sauce.

Mom's Sauerkraut Balls

1 pound bulk sausage
1 clove minced garlic
4 Tbsp flour
1/2 cup beef boullion
3 cups sauerkraut, drained and chopped
1 medium onion, chopped
4 Tbsp butter
1 Tbsp parsley
Bread crumbs
Flour
2 eggs
1 Cup milk

Brown sausage, onion, and garlic in butter. Stir in flour and cook. Add broth, parsley, and sauerkraut. Remove from heat and refrigerate.
Shape into balls and dip into 2 eggs mixed with 1 cup milk and then roll into breadcrumbs and flour.
Deep fry and freeze
Bake at 350 until brown and crunchy