Cheesy Chili Dip
1 package (8 ounces) cream cheese, softened
1 can (15 ounces) chili without beans
1/4 cup finely chopped green onions
4 to 8 garlic cloves, minced
1 can (4 ounces) chopped green chilies
1 can (16 ounces) refried beans
1 cup (4 ounces) shredded Mexican cheese blend
Breadsticks
In a small bowl, beat cream cheese until smooth. Spread into a greased microwave-safe 1-1/2 quart dish. Layer with chili, onions, garlic, green chilies and refried beans. Sprinkle with cheese.
Microwave, uncovered, on high for 6-8 minutes until cheese is melted and edges are bubbly. Serve warm with breadsticks. Yield: 5 cups.
Swedish Meatballs
1 pound ground beef 1-1/2 teaspoons salt
1/2 pound ground pork 1/8 teaspoon pepper
1/2 cup minced onion 1 teaspoon Worcestershire sauce
3/4 cup fine bread crumbs 1 egg
1 tablespoon minced parsley 1/2 cup milk
Mix thoroughly. Shape into balls and brown in fat or oil. Remove and make gravy.
Gravy:
1/4 cup flour 1/8 teaspoon pepper
1 teaspoon paprika 2 cups boiling water
1/2 teaspoon salt 3/4 cup sour cream
Stir flour, paprika, salt and pepper into hot fat in skillet. Add 2 cups boiling water and sour cream. Return meatballs to gravy and cook 20 minutes or until done.
