DEVILED EGGS

Ingredients:

Salt and pepper, for taste
1 teaspoon prepared mustard
1 1/2 tablespoons sweet pickle relish
1/4 cup mayonnaise
7 large eggs, hard-boiled and peeled
Sweet gherkin pickles sliced, for garnishing
Pimentos, for garnishing

Directions:

Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.

Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.

Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles, and pimentos. Store covered in refrigerator.

Servings: 14 eggs
Prep Time: 15 min
Cook Time: 10 min
Difficulty: Easy

HAM AND PICKLE PINWHEEL APPETIZERS

Ingredients:

1 package precooked sliced ham sandwich meat
1 large jar dill pickles
1 (8-ounce) package cream cheese, softened

Directions:

Spread softened cream cheese in thin layer on ham slices. Place a pickle on the end of each ham and cream cheese slice. Roll up jelly roll style. Slice into 1/2-inch thick slices.

SAUSAGE BALLS

Ingredients:

4 cups grated sharp Cheddar cheese
3 cups Bisquick baking mix
1 1-pound package ground sausage
1/8 tablespoon Pepper

Dip:

1 tablespoon mustard
1 cup mayonnaise

Directions:

Preheat oven to 375 degrees. Spray a baking sheet with vegetable oil cooking spray.

Combine all ingredients in a large glass bowl. Mix well with your fingers. The mixture will be very crumbly.

Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls.

Place the balls on the baking sheet. Bake for 18-20 minutes until golden brown. To prevent sticking, move the balls with a spatula halfway through cooking.

To make the dip, combine mustard and mayonnaise. Serve with sausage balls.

Servings: 5 dozen sausage balls, about 1 cup dip
Prep Time: 15 min
Cook Time: 20 min
Difficulty: Easy

SUGARED PEANUTS

Ingredients:

1 cup sugar
1/2 cup water
2 cups raw shelled peanuts (with skin on)

Yield: 2 cups

Alternate:

2 cups sugar
1 cup water
4 cups shelled raw peanuts (with skin on)

Yield: 4 cups

Method:

Dissolve sugar in water in iron skillet or saucepan over medium heat.

Add peanuts and continue to cook over medium heat, stirring frequently. Cook until peanuts are completely sugared (coated and no syrup left). OR Add peanuts and bring to a boil about 20 minutes over medium heat. Stir constantly the last few minutes until liquid crystallizes on peanuts.

Pour onto ungreased large cookie sheet, spreading so that peanuts are separated as much as possible.

Bake at 300 degrees for approximately 30 minutes or 325 degrees for approximately 15 minutes, stirring at 5 minute intervals.

Note: Peanuts without husks (skin) will not coat with sugar.