Lynn from Fargo wrote:

> 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!)

Beef in plum sauce is a favorite around here. Local Chinese place makes
a very nice version.
--
JL