Barbecue Meatballs

1 egg
1/2 c milk
1 1/2 c shredded cheddar cheese
3/4 c chopped onion
1 t salt
1 lb lean ground beef
1 c ketchup
2 c brown sugar
1 1/2 t dijon mustard

In a bowl, beat the egg and milk. Stir in cheese, oats, onion, and salt. Add beef and mix well.

Form mixture into 1 inch balls. Press with the palms of your hands to pack tightly.
Place on a cookie sheet. Combine ketchup, brown sugar, and mustard.
Spoon over each meatball.
Bake uncovered at 350 degrees until the meat is no longer pink, about 25- 30 minutes.

Yield: 25-30 servings.

Seafood Dip

Mix until creamy:
2 c finely shredded mozerella cheese
8 oz lite cream cheese
1/2 c sourcream
2 T lite mayonnaise

In a separate bowl, marinate:
2 T lemon juice
1/2 lb. fresh, cooked salad shrimp, coarsley chopped
1/2 lb. crab meat, coarsley chopped

Drain shrimp, and fold into cream cheese mixture. On a serving platter, layer mozerella, cream cheese mixture, and krab (also drained.)

Top with cocktail sauce. Sprinkle with chopped tomato and pepper.

Serve with crackers.
Serves 24.

June's Cheeseball

Although it is not in the shape of a "ball," it is delicious!

8 oz lite cream cheese, softened
1 jar Bacon Cheddar Cheese
1 jar English Roca Blue
1/2 t worchestershire sauce

Mix with a hand mixer.
Eat with crackers.

Clam Dip

1 can clams, drained (save juice)
8 oz. cream cheese, softened
1/2 lemon, juiced
1-1 1/2 t worchestershire sauce
1 T dried minced onion

Mix and add juice until desired consistency is reached.

Dip for potato chips, or vegetables.

Love,
Grandma B

Dill Dip

2/3 c mayonnaise
2/3 c sour cream
1 t Bon Appetit
1 t dill weed
1 T minced onion

Mix well and chill

From: Mom

Navy Bean and Spinach Dip

1 can navy beans, drained

In a saucepan, saute for 4 minutes:
5 cloves garlic
2 T olive oil

Add:
1 lb fresh spinach, and cook until wilted (work in batches if pan is not big enough)

Add:
1 lemon juice
1/2 t cumin
1/2 t coriander
salt to taste

And put all food in a blender, until blended to desired consistency. (Add water for thinner dip.)

Serve with fresh vegetables or whole wheat pita for dipping.

Hot Artichoke Dip

Combine:

1 14 oz can artichoke hearts, drained and chopped
1/2 c grated parmesan cheese
1/2 c grated mozzarella or monterrey jack cheese
1 c mayonnaise
2 t hot pepper vinegar
1/2 t garlic powder
pinch of salt

Put in a lightly greased dish. Bake at 350 for 20 minutes.
Serve with crackers or tortilla chips.

Serves 6