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Appetizers

Party Meatballs

5-pound bag pre-cooked

12-ounce jar currant jelly

frozen meatballs

12-ounce bottle chili sauce

12-ounce jar grape jelly

12-ounce bottle cocktail sauce

Let meatballs thaw overnight in refrigerator. Place meatballs in insert pan. In a large mixing bowl beat together jellies and sauces. Pour over meatballs. Bake at 250ºF for 2 hours or until heated through.

Baked Crab and Brie Dip

1 tablespoon vegetable oil

1 tablespoon minced garlic

4 green onions, finely chopped (include half of green top)

8 ounces Brie

8 ounces cream cheese, room temperature

1 cup milk

1 pound crabmeat

10 ounces frozen, chopped spinach, thawed and squeezed dry

6-ounce jar marinated artichoke hearts, drained and chopped

1 tablespoon prepared mustard

In a large skillet over medium heat, sauté the garlic and onion, until the onion is limp. Remove any rind from the Brie and cut into 12 inch pieces. Add to the skillet. Cut cream cheese into cubes and add to the skillet with the milk. Cook and stir just until cheeses melt. Remove from heat and dump into mixing bowl. Pick through crab to remove any pieces of shell. Add spinach, artichoke hearts, crab and mustard. Stir gently to mix then spoon into a greased shallow 2-quart baking dish or casserole. Place in roaster oven and bake at 425ºF for 15 to 20 minutes or until lightly browned. Serve with crackers or toasted slices of French bread.

Makes 8 hors d’oeurve servings.

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Hamilton Beach 32182, 32181, 32183, 32180 manual Party Meatballs, Baked Crab and Brie Dip

32182, 32180, 32183, 32181 specifications

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