hosted by Laverne Diede & Rhonda Fitterer
Ham Balls
- 1 lb. ground ham
- 2 eggs, beaten
- 1/2 lb. ground beef
- 1 cup milk
- 1/2 lb. ground pork
- 1 cup tomato sauce
- 1 cup cracker crumbs
- 3 Tbsps. vinegar
- 2 Tbsps. onion, chopped
- 1 Tbsp. dry mustard
- 2 Tbsps. celery, chopped
- 1 cup brown sugar
- 1/2 tsp. salt
Combine meats, crumbs, onion, celery, salt, eggs and milk. Form into balls. Combine sauce ingredients and pour over balls. Bake at 325 degrees for 45 minutes.
Macaroni Salad
- 4 cups uncooked macaroni
- 1 1/2 cup mayonnaise
- 2 Tbsps. Dijon mustard
- 1/2 cup white vinegar
- 1/4 to 1/2 tsp. cayenne pepper
- 1 tsp. salt
- 1/2 to 1 tsp. course pepper
- 1 to 2 Tbsps. sugar
- 1 cup diced celery
- 1 cup shredded carrots
- 1 cup red peppers
- 1 cup green peppers
- 1/2 cup onion or scallions
- 1/4 to 1/2 cup jalapeno peppers (optional)
Cook macaroni in salted water until completely done; drain, but do not rinse. Let macaroni cool at room temperature; stirring occasional until completely cool. In a large bowl, combine mustard, cayenne pepper, course pepper, mayonnaise, vinegar salt and sugar; mix well. Add remaining ingredients; stir until macaroni and vegetables are well coated. Refrigerate for at least 4 hours or overnight. Before serving, mix well. Freshen salad with 1 – 2 tablespoons of mayonnaise and 1 – 2 tablespoons of cold water; mix and serve.
