Southern's Chefs Recipes from our kitchens to yours
Sides & Snacks
Sausage Pinwheels..........................................................Robin S., LaGrange, N.C.

1-2 packs of sausage (whatever brand you prefer)

1 pack of Pepperidge Farms puff pastry

 Thaw pastry and roll it out with rolling pin until thins out.  Take sausage and roll into a tube form (inch thick).  Put at the end of the pastry and roll it up.  Put in freezer for about an hour.  Take it out and cut very thin. Usually about an half-inch.  Bake at 350 for about 10 min or until done. YUM!

Great appetizer!

Fruit Pizza.......................................................................Grace M., Mount Olive, N.C
.
Sugar Cookie Dough
8 oz. Package Cream Cheese
1/2 Cup Sugar
1 tsp Vanilla
Various fruit for toppings*

1. Lightly grease pan.
2. Pat cookie dough evenly over surface of pan.
3. Bake cookie dough base-then let completely cool.
4. Mix cream cheese, sugar and vanilla with beaters-spread mixture over cCookie base.
5. Arrange fruit on top. It usually works best to place fruit in a design so that so that every piece has each different kind of fruit.

* The Fruits that work best are Strawberries, Kiwi, Mandarin Orange, Pineapple, Grapes, Raspberries and Blueberries. Avoid Fruits that will turn brown easily.

Peanut Butter Pasta from Grandma..............................Shelby G., Mount Olive, N.C.
Ingredients:
1/2 cup hot water
1/2 cup peanut butter
1 Tbsp. each of vinegar, oil and soy sauce
1 green onion, sliced
2 cloves garlic, crushed
1 tsp sugar
1/4 tsp crushed rep pepper flakes
1/4 tsp salt
cooked pasta

In a small bowl, stir hot water into peanut butter until well blended. Add vinegar, soy sauce, oil, onion, garlic, sugar, red pepper and salt. Stir until well mixed. Serve over hot pasta.

Green Bean Bundles................................................Lynn B., Rocky Mount, N.C.

2 cans Whole Green Beans drained
12 to 16 slices of bacon, cut in half
8 oz. bottle of French Dressing
pimiento – optional

Take 8 green beans and wrap ½ slice of bacon around the beans. Place in a 9 x 12 Pyrex dish. After you have wrapped the desired number of bundles, pour a small bottle of French Dressing over the green bean bundles. Cover and chill for 3 hours. Bake uncovered at 350 for 20 to 25 minutes. Turn the bundles over and continue to cook for 20 more minutes. You may garnish with pimiento before serving.

Easy Bacon/Cheese Potatoes..................................Martha E., Robersonville, N.C.

5-7 medium potatoes cut into cubes
1/4 cup of milk
3 tbs of butter or margarine
1/4 cup bacon bits
1/2 cup of cheddar cheese

Boil potatoes 15 minutes or until tender. Drain. Add all ingredients to potatoes and mix with hand mixer. Serve. You may also put potato mixture into greased casserole dish and bake for about 15 minutes.

Applesauce-Sweet Potato Bake .......................................Carla A., Aulander, N.C

1 lb. sweet potatoes or yams (about 3 medium)
1 cup applesauce
1/3 cup packed brown sugar
1/4 cups chopped nuts
1/2 tsp. ground cinnamon
2 Tbsp. butter or margarine

Place sweet potatoes in 3-qt. saucepan; add enough water (salt if desired) to cover. Heat to boiling; reduce heat. Cover and simmer 30 to 35 minutes or until tender; drain. Remove skins; cut each sweet potato lengthwise in half. Heat oven to 375 degrees. Place sweet potatoes, cut side up, in ungreased 2-qt. casserole or square baking dish, 8x8x2 in. Spread applesauce over sweet potatoes. Mix brown sugar, nuts, and cinnamon; sprinkle over applesauce. Dot with butter. Cover and bake about 30 minutes or until hot

Ruth's Cheeseballs......................................................Lisa H., Red Springs, N.C.

2, 8oz blocks of cream cheese, softened
1 jar of pineapple spread (from the dairy section, in small jar like the pimento spread)
chopped pecans

Mix cream cheese and pineapple spread. Place nuts on wax paper. Shape mixture into a ball or log and then roll in chopped nuts. Wrap in wax paper, then foil. This can be kept a couple of weeks in the refrigerator or frozen for later use. Serve with an assortment of crackers. May also be topped with pepper jelly for an extra tree or colorful appetizer

Easy Sweet and Sour Meatballs .................................Carla A., Aulander, N.C.
2 lbs. ground beef (lean)
1 large finely chopped onion
1 egg, slightly beaten
salt to taste
8 oz. bottle chili sauce(to taste)
3 to 4 Tbsp. lemon juice
8 oz. grape jelly

Directions::
Mix together ground beef, onion, egg, and salt. Shape into 50 to 60 balls. Make sauce of chili sauce, lemon juice, and jelly. Place meatballs in sauce and simmer until cooked.

Spinach Triangles .......................................................Kristi O., Deep Run, N. C.

8 ounces frozen Fillo dough
1/2 cup butter, melted
10 ounces frozen chopped spinach, thawed
1 yellow medium-size onion
3 tablespoons olive oil
8 ounces Feta cheese, crumbled
1 tablespoon dried oregano
Salt and pepper to taste

Preheat oven to 350 degrees. Thaw Fillo dough according to package instructions. Brush a layer of melted butter in a 9-by-13 inch pan. Alternate layers of Fillo dough sheets (dough sheets should slightly overlap to completely cover the bottom of the pan) and melted butter until half of the dough and butter are used. Saute onion in olive oil. Squeeze excess liquid from spinach and stir in with onions. Combine Feta cheese, oregano, salt and pepper into the spinach mixture. Spread mixture evenly over the prepared Fillo dough sheets. Layer remaining dough and butter over spinach mixture. Bake for 40 minutes, or until golden brown. Cool slightly and cut into triangles. Serves 8 to 10 as an appetizer.

Swiss Cheese Ball ...................................................Rosa Lee B., Roxobel, N.C.

8 oz. cream cheese
3 tbsp. swiss cheese, grated
2 tbsp. horseradish
1/2 tsp. salt

Mix ingredients together to form solid mass
Or little balls. May add more cream cheese if needed.
Roll in cooked ham or bacon bits.(can use bac-os)
Serves 12-14