Patch - Circle of Friends Cookbook 25 of JoAnn & Vickies Favorite Recipes

Form into one-inch balls; place in an ungreased shallow baking pan. Bake, uncovered, at 400 degrees for 15 to 17 minutes; drain. Combine grape jelly and remaining chili sauce in a large saucepan; cover and cook over medium heat, stirring occasionally, until mixture is well blended. Add meatballs and continue cooking until heated through.Sprinkle with parsley, if desired. Makes 5 dozen. pkgs. cream cheese, softened 1-oz. pkg. ranch salad dressing mix 2 green onions, chopped 5 12-inch flour tortillas 3/4 c. green olives with pimentos, chopped 3/4 c. black olives, chopped 4-1/2 oz. can chopped green chiles, drained 4-oz. jar chopped pimentos, drained Garnish: fresh parsley, chopped In a bowl, blend cream cheese, salad dressing mix and onions. jar chopped pimentos, drained Garnish: fresh parsley, chopped In a bowl, blend cream cheese, salad dressing mix and onions.

Spread evenly over one side of each tortilla. In a separate bowl, stir together remaining ingredients except garnish; spoon over cream cheese mixture. Roll up each tortilla jelly-roll style; wrap each roll in plastic wrap. Refrigerate for at least 2 hours. Cut into one-inch slices; garnish with parsley.

In a skillet over medium-high heat, cook sausage, mushroom stems and onion until sausage is browned, stirring frequently. Drain mixture and place in a bowl; stir in catsup, bread crumbs and herbs. Spoon mixture into mushroom caps. Arrange mushrooms on an ungreased baking sheet. Bake, uncovered, at 375 degrees for 12 to 15 minutes.

Bake at 400 degrees for 10 to 12 minutes, until lightly golden; cool. Meanwhile, in a skillet over medium-high heat, cook bacon until crisp. Remove bacon to a paper towel-lined plate; reserve one tablespoon drippings in skillet. Saut onion in reserved drippings until tender; drain. Spoon bacon and onion evenly into baked crust. In a large bowl, whisk together eggs, half-and-half and seasonings; add cheese and whisk to combine.

Pour egg mixture into crust. Cover edge of crust with aluminum foil. Bake at 450 degrees for 35 to 40 minutes, until quiche is golden, puffed and a knife inserted in center tests clean. Remove from oven; let stand 15 minutes before slicing into wedges. Makes 6 servings. corn syrup 1 c. brown sugar, packed 1 c. butter, sliced 12 slices cinnamon-raisin bread 6 eggs 2 c. milk 1 t. vanilla extract In a saucepan over medium heat, bring corn syrup, brown sugar and butter to a boil. vanilla extract In a saucepan over medium heat, bring corn syrup, brown sugar and butter to a boil.

Boil for 5 minutes, stirring frequently. Pour mixture into a greased 13"x9" baking pan. Arrange 6 slices of bread in pan, top with remaining slices and set aside. Beat eggs, milk and vanilla in a bowl; pour over bread. Cover and refrigerate overnight. Uncover; bake at 350 degrees for 45 minutes.