On Nov 15, 8:10*am, "Nancy Young" > wrote:
> jmcquown wrote:
> > Leonard Blaisdell wrote:
> >> Joseph Littleshoes > wrote:
>
> >>> Hor's d'oeuvre or canapes? *perhaps entree volantes? technically
> >>> served after the soup rather than before the meal, but i am a bit
> >>> bored with deviled eggs & cheese straws ....hmmmm...even stuffed
> >>> mushrooms seem repetitive, now pates Mazarine? a small pastry case
> >>> filled with a druxelles? Dollop of cheese on top? i've wanted to
> >>> make 'rissoles' ever since i heard them referenced on the BBC sitcom
> >>> "Are you being served?"
>
> >> How 'bout some of them grape jelly meatballs I hear so much about?
> > Yeah, where's Nancy Young when we need her? <giggling>
>
> I'm busy giving leo The Look. *
>
> nancy

===========================
Boldly I stand and cheer for Grape Jelly Meatballs:

1 bottle cocktail sauce (as for shrimp)
1 small jar grape jelly
1 lb package frozen meatballs (Hormel or Armour)

Nuke your balls, Heat your jelly and sauce.
Add meatballs to sauce. Serve over buttered noodles.

Not just for canapes anymore!

Lynn in Fargo
(flame on!)