Recipes for Dec. 30

Easy Liver Pâté

1 T. chopped green onion

8 oz. liverwurst sausage

2 T. butter, softened

1/4 tsp. Worcestershire sauce

bacon, fried crisp and crumbled

3 oz. pkg. cream cheese, softened

fresh parsley, optional

In a medium bowl, combine the liverwurst and butter. Add the Worcestershire sauce, bacon and green onion. Spoon onto wax paper and make a roll about 5 inches long. Chill for at least 30 minutes or more. When set, spread the cream cheese on the roll. Return to the refrigerator for at least 30 to 60 minutes or until ready to serve. You can sprinkle some fresh parsley on top if desired.

Virginia Dudeck

Solon Springs

Cocktail Meatballs

1 ½ lbs. ground beef

¾ c. bread or cracker crumbs

1 T. dried minced onion

¼ c. milk

1 egg, beaten

salt and pepper

Combine meatball ingredients. Mix lightly; roll into balls and brown.

Sauce:

¾ c. barbecue sauce

½ c. ketchup

1 or 2 T. mustard

1 T. liquid smoke

1 or 2 T. maple syrup

2 T. brown sugar

¼ c. wine or 2 T. lemon juice plus 2 T. water

Combine sauce ingredients and pour over meatballs in baking dish. Bake at 350 degrees for 1 hour.

Vicki Forrester

Alexandria, Minn., formerly of Cloquet

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