THAT'S A SOME'A SPICY MEATABALL

a tried and true favorite who can say no to the party meatball...?
PARTY MEAT BALL
deviled ham adds extra spice to these saucy little beef and veal balls.
1 1/2 pound ground beef
1 pound ground veal
1 (4 1/2 oz) can deviled ham
2/3 cup evaporated milk
1 cup soft whole wheat bread crumbs
2 eggs
1/2 tsp salt
1/2 tsp allspice
1/4 tsp pepper
1/4 cup olive oil
1/4 cup water
Creamy Dill Sauce
combine beef, veal, ham, milk, eggs, onion, bread crumbs, and seasoning in large bowl mix lightly with a fork. Shape into about 72 small balls. In a large skillet add enough oil to cover bottom of pan, brown meatballs a few at a time, remove after browning until all meatballs have been browned. Drain off oil add water, return meatballs to skillet, cover and simmer 20 minutes. * Spoon into a chafing dish or keep hot server. Pour creamy dill sauce over. Garnish with a sprig of fresh dill.
*if made ahead, chill after browning and then reheat with water in frying pan just before serving.

CREAMY DILL SAUCE
make the base ahead, if you wish, ready to stir in sour cream and seasoning heat just before serving
2 tbs butter
2 tbs flour
1/2 tsp salt
1 cup water
1 cup sour cream
1 tbs catsup
1 tbs dill weed
melt butter in small saucepan, blend in flour and salt, cook.stirring all the time. just until mixture bubbles. stir in water slowl, continue cooling and stirring until sauce thickens and boils 1 minute. Stir in sour cream, catsup and dill weed, heat just to boiling.

MEATBALL IN SWEET CHERRY SAUCE
1 1/2 pounds lean ground beef
1/2 pound bulk pork sausage
2 eggs
1/4 cup skim milk
1/2 cup fine bread crumbs
1/4 cup onion, finely chopped
1/2 cup parsly minced
1 1/2 tsp salt
1/2 tsp pepper
1 tbs olive oil
1 ( 17oz) can dark pitted sweet cherries
1 tbs cornstrach
2 tsp sugar
1/4 tsp ground ginger
1/4 tsp cloves
1/4 tsp cinnamon
1tbs vinegar
1 tbs lemon juice
Mix meat, eggs, milk, bread crumbs, onion,parsley, salt and pepper. Shape into 1 inch balls. Slowly brown meatballs on all sides in oil. Place undrained cherries in blender and puree'until smooth. In a pan, combine cornstarch, sugar and spices. Add pureed cherries vinegar and lemon juice. Cook over low heat until clear and thichened. Add browned meatballs and place in chafing dish to keep warm. Serve with toothpicks.
Makes about 7 dozen appetizers.

DO AHEAD=HAPPY HOLIDAY PARTY

Creating a Holiday party that looks catered without having a catering crew in the kitchen (not to mention the expense) might seem like quite a trick. But with these make ahead recipes, it's no trick at all. Even the busiest homemaker* can prepare these festive refreshments in advance so she* can serve her guests graciously.
*homemaker a term used in the 50s and 60s to describe the female mother wife figure in the home that spent most of her time in the home, creating a warm loving beautiful place to come to for her family and her guests. Key element is she did not work outside of the home, homemaking was a career.
*she this position, was primarily dominated by the female population in the 50s and 60s! I would love that job!

GLORIOUS PUNCH
SHERBET RING
1 pint raspberry sherbet
1 pint lemon sherbet
mint leaves
2 cups cran-apple juice chilled
using a small ice cream scoop, form 4 scoops of raspberry and lemon sherbet. Arrange alernately in small circular mold and freeze. Remove from freezer and pour juice over sherbet and freeze again.

PUNCH
1 46 oz pineapple juice
2  6 oz can frozen lemonade concentrate
4 cups cran-apple juice
1 8 oz maraschino cherries
2 oranges sliced
1 qt ginger ale or sparkling water
in a punch bowl combine pineapple juice, lemonade, cranapple juice, cherries with syrup, and orange slices. Chill. Just before serving add gingerale or sparkling water and float the SHERBET RING on top.


CHAFING DISH MEATBALLS
1 pound ground beef
2 tbs minced onion
2 tabs minces green pepper
1/4 cup corn meal
1 tsp chili powder
1 1/2 tsp dry mustard
1 tsp salt
1/4 tsp Ac'cent
1/4 tsp pepper
1/2 cup milk
1 egg beaten
1/2 cup flour
1/4 cup butter
1  8oz can tomato sauce
dash Tobasco
dash Season salt
combine meat, onion, pepper, corn meal, seasonings, milk and egg, in large bowl. Form into 30 small meatballs. Roll in flour, then in large heavy skillet brown in melted butter. Mix tomato sauce and tabasco and season salt, pour over meatballs. Cover and simmer 45 minutes. When done remove from skillet and arrange in CHAFING DISH, with toothpicks inserted into each one.
TO DO AHEAD SHAPE AND BROWN MEATBALLS REFRIGERATE OR FREEZE.