| If you're looking to host a party soon, you're probably | | | | Cajun Meatballs |
| racking your brain for the perfect party foods that | | | | Ingredients: |
| everyone will enjoy. Finding great recipes isn't too | | | | 1 lb lean ground beef |
| difficult, as this article is going to gear you up for a | | | | 1/4 cup fresh bread crumbs |
| veritable party-army; what MIGHT be a problem is | | | | 1/4 cup milk |
| recruiting a clean-up staff for after the party! The | | | | 2 tbsp Cajun seasoning |
| following appetizer recipes are great whether you're | | | | 1 tbsp Worcestershire sauce |
| having a small get-together or a huge shindig-just | | | | 1/2 cup barbeque sauce |
| double (or triple, if you have to!) the ingredients if | | | | 1 1/2 tsp hot pepper sauce |
| necessary. | | | | 1 tbsp dried parsley |
| Zesty Chip Dip | | | | 1/4 cup finely chopped onion |
| Ingredients: | | | | 1 egg |
| 1 (16 oz) bottle of Italian salad dressing | | | | 1/2 cup peach preserves |
| 1 (16 oz) pkg of shredded Monterey jack cheese | | | | Directions: |
| 4 (4.5 oz) cans of diced green chilies (drained) | | | | In a large bowl, mix together the ground beef, |
| 1 (14.5 oz) can of diced tomatoes (drained) | | | | Worcestershire sauce, hot pepper sauce, bread |
| 2 (4 oz) cans of sliced black olives (drained) | | | | crumbs, milk, egg, onion, parsley, and Cajun seasoning. |
| 1 (10 oz) can of white corn (drained) | | | | Shape the meat into ball form (about the size of a golf |
| 1 bunch of green onions (chopped) | | | | ball). Set on a lightly greased baking sheet and bake at |
| Directions: | | | | 350 degrees F for about 40 minutes (or until the meat |
| In a large bowl, combine the Monterey jack cheese, | | | | is no longer pink in the center). In a large bowl, mix |
| green chilies, tomatoes, black olives, white corn, and | | | | together the peach preserves and barbeque sauce, |
| green onions. Mix well, then add the Italian dressing. | | | | then toss in the meatballs and coat them well. Cover |
| You can adjust the amount of dressing to as little or | | | | and refrigerate until the party. Just before serving time, |
| as much as you like. Mix it well, cover it up, and chill until | | | | you can place a toothpick in each meatball for |
| the party. | | | | ease-of-serving. |
| Deviled Eggs | | | | Cheese Stuffed Olives |
| Ingredients: | | | | Ingredients: |
| 6 hard boiled eggs (peeled) | | | | 2 (8 oz) jars of extra large olives |
| 1 tsp prepared mustard | | | | 4 oz cream cheese (softened) |
| 1/3 cup mayonnaise | | | | 1/4 cup of freshly grated Parmesan cheese |
| Salt and pepper to taste | | | | 1/2 cup of goat cheese (softened) |
| Paprika to garnish | | | | 1 bulb roasted garlic |
| Directions: | | | | 8 fresh basil leaves (chopped)salt and pepper to taste |
| Cut each egg (lengthwise) in half. Remove the yolk | | | | Directions: |
| balls, but be sure not to damage the egg white. Place | | | | Blend together the cream cheese, Parmesan, goat |
| the yolk balls in a bowl and mash them. Add the | | | | cheese, roasted garlic, basil, salt, and pepper. It's best to |
| mayonnaise, mustard, salt, and pepper. Mix well. Use a | | | | use a blender or food processor for this. Transfer the |
| pastry bag (or a sandwich bag with the corner snipped | | | | cheese mixture into a pastry bag or a sandwich bag |
| off) to fill the hollow portion of the egg whites. Sprinkle | | | | with the corner snipped, then fill the olives. Cover and |
| with a pinch of paprika, if you like. Cover and | | | | refrigerate until the party. |
| refrigerate until the party. | | | | |