Warm Herb Cheese Spread

3-8 ounce packages of cream cheese, softened

1/4 cup of milk

1/4 cup of fresh lemon juice

1/2 teaspoon of dried basil

1/2 teaspoon of dried marjoram

1/2 teaspoon of dried oregano

1/2 teaspoon of dried thyme

1/4 teaspoon of garlic powder

Preheat the oven to 350 degrees. Place the cream cheese in a large bowl and beat just

until smooth. Gradually mix in the milk, lemon juice, the gar lic powder, and also the dried herbs.

Spoon into a 9 -inch quiche dish or pie plate, cover and bake for 15 minutes or until hot.

Serve warm with some other crackers, breadsticks, or fresh vegetables. Refrigerate any

leftovers.

Note:

For really flavor 1 1/2 cups of chopped cooked shrimp can be added combined with the dried

herbs.

To get ready this spread inside microwave simple mix the ingredients as as listed above and

spoon right into a 9 -inch glass pie plate and cook on 50% power for 5 to 6 minutes or until hot.

Stir before serving.

Cocktail Meatballs

1 lb. Of ground beef

1/2 cup of dry bread crumbs

1/3 cup of minced onion

1/4 cup of milk

1 egg

1 tablespoon of snipped parsley

1 teaspoon of salt

1/8 teaspoon of black pepper

1/2 teaspoon of Worcestershire sauce

1/4 cup of shortening

1-12oz bottle of chili sauce

1-10oz jar of grape jelly

Mix the soil beef, bread crumbs, onion, milk, egg, and subsequently 4 ingredients together

and gently shape into 1” diameter balls.

Melt the shortening inside a large skillet and brown the meatballs. Remove the meatballs from

the skillet and pour from the fat. Heat the chili sauce and jelly in the skillet, stirring constantly,

prior to the jelly is melted. Return the meatballs to the sauce mixture and stir until thoroughly

coated. Simmer, uncovered for 25 to Thirty minutes. Makes approximately 60 appetizers.