It’s Superbowl Time!!!

If you’re having a Superbowl Party, remember to plan in advance! Then you can enjoy watching the game with your guests.

Make-aheads are great - many can be prepared a day ahead, covered, refrigerated and warmed up the next day.

Crockpots are great for keeping your warm foods warm. I even have this cute little football shaped crockpot for keeping dips or sauces warm. I try to keep the theme of the party for football using football shaped serving dishes, football salt & pepper shakers, etc. and I keep plenty of football paper plates and napkins on hand. (I do the same for tail-gating parties!)

Making a ton of mini-meatballs the day before saves a lot of time. There are many sauces you can make to go with them. Place some in gravy, place some in tomato/spaghetti sauce and add chunks/links of Italian sausage for hoagies. Your guests can help themselves.

Chicken wings can be cooked the day before and “sauced” the day of the party. Choose BBQ sauce, sweet/sour sauce, Buffalo hot sauce, sticky sauce, etc. Put out individual ramekins for dipping sauces for your guests.

Make up a large platter of luncheon meats and cheeses. Slice a nice assortment of rolls/hoagie rolls/assorted types of breads and place on a large platter. Set up a nice assortment of condiments; a few relish trays; pepper salads; macaroni/potato salad; coleslaw, etc.

If you have a large electric roaster you can put that to use as well. Fill it with hamburgers and fried onions/mushrooms smothered in tomato sauce for a great sandwich!

Cook up a roast beef the day before and make plenty of gravy. Or maybe a turkey breast. Crockpots keep it warm.

Crockpot lasagna, crockpot pizza, crockpot reubens, crockpot pierogies, anything can be done in a crockpot.

Homemade pizzas with various toppings can be made using refrigerated pizza dough, Bisquick, store-bought pizza dough, etc. Some pizzerias will sell there dough by the pound if you ask. You can even use split loaves of French or Italian bread, baguette bread, English muffins!

Bratwurst or hotdogs can be cooked in beer!

Cook up some large shell macaroni and stuff them with tuna salad, chicken salad, etc.

Fruit platters always go over well! Pineapple chunks, kiwi, strawberries, mini-bananas (those can be hard to find!), assorted melons and a fruit bowl next to it with oranges, tangerines, clementines, an assortment of apples, pears, grapes.

There are many “Pillsbury” recipes using cresecent rolls, etc. that are always a hit!

And don’t forget those dips, spreads, cheese and cracker trays (fruit goes well on those too) and other finger foods. Dips go great in hollowed out round loaves of rye bread or sour dough bread or black russian bread!

Use your imagination and CREATE!

Feel free to post your Superbowl Party recipes!!

Kitchen Witch



* 2 whole lobster tail
* 1/2 (12 fluid ounce) can beer


  1. In a medium saucepan, over medium to high heat, bring the beer to a boil.
  2. If lobster tails are still in the shell, split the shell lenghtwise first.
  3. Place a steamer basket on top of the saucepan. place thawed lobster tails in basket and cover. Reduce heat and simmer for 8 minutes.



* 6 deli-style beef hot dogs (1 pound total)M
* 1 can (12 ounces) beer
* 6 hot dog buns, split
  1. In a large saucepan, bring the beer to a boil over high heat.

  2. Prick each hot dog several times with a fork; add to the boiling beer and boil for 5 to 6 minutes, until heated through. Serve in the buns and top with your favorite hot dog toppings.



Sauerkraut, cabbage, slivered bell peppers, hot peppers, assorted pickles, flavored mayo, melted chese, etc.



*  Hot dogs
* Bacon
* Cheese slices
* Toothpicks


Cut hot dogs lengthwise but not completely through. Place a slice of cheese in the hot dog where you have cut them; then close hot dog and wrap a piece of bacon strip around each one and put a toothpick in each end to hold dog together. Now put hot dog on a stick and cook over hot coals (or place on broiling pan and broil until cooked)



* 8 all-beef wieners
* 8 poppy seed hot dog buns or other fresh hot dog buns
* Yellow ballpark mustard
* Chopped cucumber
* Sport peppers or pepperoncini, chopped
* Chopped onion
* Chopped red-ripe tomato
* Celery salt
* Dill pickle spears, optional


Heat the grill to high.

Grill the wieners uncovered for 3 to 5 minutes over high heat until deeply browned, turning to cook all surfaces evenly.

Toast the buns at the same time on the edge of the grill.

Place the dogs on the toasted buns and top each with mustard. Top with, cucumber, peppers, onion and tomato.

Sprinkle with celery salt and serve with dill a pickle if desired.

This recipe for Chicago Dogs serves/makes 8.



* 1 package (19.76 oz. size) fresh bratwurst
* 2 large onions, sliced thinly
* 3 bottles (12 oz. size) beer (whatever is handy)
* 2 tablespoons olive oil
* 1 teaspoon caraway seeds
* 5 buns or rolls
* Mustard to taste


Place the brats, onions, caraway seeds and beer in a pan and heat to boiling. Cover, turn down heat and simmer for 15 minutes. Remove the brats to a covered plate.

Strain the onions into a collander. Turn drained onions into a pan with a little olive oil and slowly cook until well carmelized (about 20 minutes).

Grill brats on low to medium heat for 10 minutes, turning the brats so they are browned on all sides. Serve on your favorite bun. Spread a little mustard and smother brat with the cooked onions.



* 1 pound sliced sausage or bratwurst
* 3 large carrots, sliced
* 3 medium potatoes, peeled and cubed
* 12 cloves garlic, peeled and left whole
* 8 large white mushrooms, sliced
* 1 can cream of mushroom soup, undiluted
* 1/2 cup water
* pepper
* seasoned salt and or cajun seasoning
* 3/4 cup frozen corn
* 3/4 cup frozen peas
* Shredded cheddar cheese (optional)


Sear the sausage or brats quickly in a pan to render some of the fat and brown slightly. Add all ingredients to the crockpot EXCEPT the peas, corn, and optional cheese. Season however you like with pepper, seasoned salt, cajun seasoning, etc.

Cook 3-4 hours on high, 6-7 on low, adding the corn, peas, and optional cheese during the last half hour of cooking. The potatoes, carrots, and garlic should be very tender.



1 pound cocktail franks
2 cups ketchup
3/4 cup dark brown sugar
3/4 cup bourbon
2 tablespoons minced onion
1/2 cup spring water

Combine everything and simmer for approximately 30 minutes in saucepan.

Serve with toothpicks.

Makes 8 servings.



Approximately 30 large pimiento-stuffed olives
3 hot dogs
1 3-ounce package cream cheese, at room temperature
1 or 2 drops of Tabasco

Cut olives in half lengthwise. Remove the pimiento stuffing and put intoa mixing bowl. Add hot dogs.

Chop hot dogs and pimiento until coarse.

Add cream cheese to the dogs and pimiento and mix. Add Tabasco. Stiruntil combined.

Fill olive halves with mixture and fasten with cocktail picks.

Chill in refrigerator for at least 1 hour before serving.

Makes 6 servings.


Kielbasa Cooked in Beer

Kielbasa, as many as you want
1 to 2 cans of beer, your preference
onions, white or regular
green peppers
salt and pepper

Cut up Kielbasa into 4 inch long pieces and place in a deep skillet. Cut up onions and place those in skillet. Cut up 2 green peppers, add to skillet. Pour a little bit of beer about 2 to 3 minutes apart from turning Kielbasa in skillet. This makes the Kielbasa juicy. Cut open a little bit of Kielbasa to make sure it is cooked thoroughly. This will let you know it is done.

Servings: 2 - 6

Kitchen Witch

Sweet and Sour Beer Potato Salad

Serves 4
4 strips bacon, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
4 scallions, chopped
3 tablespoons cider vinegar
1/3 cup bock beer
1-1/2 pounds potatoes, peeled, cubed and cooked
1 teaspoon salt
1/2 teaspoon black pepper

Place bacon in medium, non-stick skillet, and fry over medium heat until crisp, about 6 to 8 minutes, turning. Pour off all but about 2 tablespoons of bacon fat. Add red and green peppers and scallions to pan; sauté until softened, about 3 to 4 minutes. Stir in vinegar and bock beer. Bring to a simmer.

Place potato cubes in serving bowl. Pour bacon and pepper mixture over potatoes; stir gently to coat. Sprinkle salt and pepper over potatoes and mix well.

Serve warm or at room temperature. 

Kitchen Witch


Oven-Fried Chicken With Beer and Buttermilk

Serves 4
1 cup lager beer
1 cup buttermilk
1 cup assorted herbs, such as parsley, oregano, marjoram, rosemary, chives and basil, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 whole chicken, 3-4 pounds, quartered
2 cups dried bread crumbs

In large, shallow dish, whisk together lager beer, buttermilk, 1/2 cup herbs, salt and pepper. Add chicken to dish, turning to coat all sides. Cover and refrigerate for at least 2 hours or up to 24 hours. Turn chicken occasionally as it marinates.

Preheat oven to 400 degrees. Cover a large sheet pan with parchment paper or coat with cooking spray.

In shallow dish, place bread crumbs and remaining 1/2 cup of herbs. Stir to distribute herbs evenly.
Remove chicken from marinade and drain. Dip each piece of chicken in the crumbs, rolling to coat all sides thoroughly. Place chicken pieces on sheet pan, leaving space between each piece.

Bake 45 minutes to 1 hour, or until chicken is golden brown on top and cooked through. Baking time will depend on size of chicken pieces. To test for doneness, insert a meat thermometer into the thickest part of the meat. The chicken is done when the temperature registers 160 degrees.

Serve chicken hot, room temperature or cold. 

Kitchen Witch


Chili Cheese Dip

1 (8-ounce) package cream cheese, room temperature
1 can Hormel Chili with beans
1 small (2.5-ounce) can chopped black olives, drained
1 bunch green onion tops, chopped (not the bulbs)
1 (8-ounce) package Colby and Monterey Jack shredded cheese
1 (8-ounce) package shredded sharp Cheddar cheese

Spread bottom of deep pie dish with cream cheese. Add rest of the items in layers with the cheese on top. Bake in 350-degree oven about 20 minutes, until bubbly. Serve with chips.

Kitchen Witch


Hot Bean Dip

2 large cans Frito-Lay bean dip
8 ounces sour cream
8 ounces cream cheese
1 package taco seasoning mix
Dash Tabasco
12 ounces grated Monterey Jack cheese

Mix with electric beater the first five ingredients; add 4 ounces of the Monterey Jack cheese. Mix well with spoon. Pour into casserole dish and top with remaining 8 ounces cheese. Bake at 350 degrees for 20 minutes.

Serve with corn or tortilla chips.

Kitchen Witch


Seven-Layer Dip

1 (16-ounce) can refried beans
1/4 cup sour cream
2 tablespoons chili powder
1/2 teaspoon cumin
Cottage cheese
1 large jar chunky salsa (or one 10-ounce can Rotel tomatoes, drained)
Grated Cheddar cheese, to taste, about 1-1/2 to 2 cups
1 (2.5-ounce) can sliced black olives, drained
Scallions, chopped

Layer all items in order given in 3-inch-deep container. Layer each item twice, ending with scallions. Refrigerate about two hours. Serve with corn chips or tortilla chips.

Kitchen Witch


Warm Spinach Dip in Bread Bowl

2 packages (9 ounces each) frozen spinach souffle, prepared according to package directions
4 ounces cream cheese, softened
3/4 cup plus 2 tablespoons grated Parmesan cheese, divided
1/3 cup mayonnaise
1/4 cup chopped green onions
1 pound round bread loaf

Preheat oven to 400 degrees. Combine prepared spinach souffle, cream cheese, 3/4 cup Parmesan cheese, mayonnaise and green onions in large bowl.

Slice top off bread. Carefully remove soft bread from inside, leaving 1/2-inch-thick shell. Cut top piece and soft bread into bite-size pieces.

Spoon spinach mixture into shell; sprinkle with remaining 2 tablespoons Parmesan cheese. Wrap loaf in foil, leaving the filling exposed.

Bake for 35 to 40 minutes or until heated through. Serve warm with bread pieces for dipping.

Makes about 10 appetizer servings.

Kitchen Witch


Delicious French Bread

2 (16-ounce) loaves French bread
1 (8-ounce) package cream cheese
1 (8-ounce) carton sour cream
2 cups shredded Cheddar cheese
1/2 cup cooked ham, chopped
1/3 cup chopped green onions
1/3 cup chopped green bell pepper
1/4 teaspoon Worcestershire sauce
1 teaspoon chipolte pepper sauce

Slice off a fourth of one bread loaf. Hollow out bottom section to leave a 1-inch shell. Cut bread top, inside pieces and remaining bread loaf into 1-inch cubes; place bread shell and cubes on large baking sheet. Bake at 350 degrees for about 12 minutes, or until lightly browned.

Beat cream cheese at medium speed with electric mixer until smooth. Add sour cream and beat until creamy. Stir in Cheddar cheese and next five ingredients. Spoon into bread shell, wrap in heavy-duty aluminum foil and place on baking sheet. Bake at 350 degrees for 30 minutes. Unwrap and place on serving platter. Sprinkle with paprika, and serve with toasted bread cubes.

Yield: one loaf.

Kitcvhen Witch


Nacho Chicken Cheese Spread

1 cup (4 ounces) shredded mild Cheddar or Monterey Jack cheese
1 cup shredded cooked chicken
1 cup reduced-fat sour cream
1 tablespoon packaged taco seasoning mix
1/2 cup cooked fresh or drained canned corn
1 (4-ounce) can chopped green chilies

Combine cheese, chicken, sour cream and seasoning mix in a medium bowl. Stir in corn and green chilies. Cover and refrigerate at least an hour before serving.
Serve as spread to use on crackers.

Kitchen Witch

Beer Roast Sandwiches

4 lb Boneless beef roast
1 sm Bottle of catsup
1 cn Beer
Salt to taste
Pepper to taste
Garlic to taste

Place roast in a glass or enameled roaster.
Sprinkle with seasonings.
Pour on beer and catsup.
Cover and place in a 350 degree oven for 1 hour, or more, until tender.
Slice thinly onto a warm sandwich bun, spoon sauce over meat.
Serve warm.

Kitchen Witch


Panhandle Sandwiches

1/2 cup light butter or margarine, softened
4 green onions, diced
2 tablespoons prepared mustard
2 teaspoons Worcestershire sauce
4 (6-inch) French bread loaves, split
4 Monterey Jack cheese slices
8 Baked Glazed Ham slices

Preheat oven to 350 degrees
Stir together first 4 ingredients
Spread butter mixture evenly over cut sides of bread.
Cut cheese slices in half; place 2 halves evenly on bottom halves of bread. Top with ham slices and tops of bread. Wrap each sandwich in foil.

Bake sandwiches at 350 degrees for 5 minutes or until thoroughly heated and cheese melts.

Yield: 4 servings

Kitchen Witch


  Pulled Chicken Sandwiches

         * 1 (1 3/4 to 2 pound) purchased roasted chicken
      * 1 tablespoon olive oil
      * 1 medium onion, cut into 1/4-inch-thick slices
      * 1/3 cup cider or white wine vinegar
      * 1/2 cup tomato sauce
      * 3 to 4 tablespoons seeded and finely chopped fresh red and/or green hot chile peppers
      * 2 tablespoons snipped fresh thyme
      * 2 tablespoons molasses
      * 2 tablespoons water
      * 1/2 teaspoon salt
      * 6 Portuguese kaiser rolls, or hamburger buns, split
      * bread and butter pickle slices


     1. Pull the meat from the chicken, discarding skin, if desired, and bones. Use two forks or your fingers to pull meat into shreds. If desired, use a sharp knife to chop some of the seasoned skin and add it to the chicken.

     2. In a large skillet heat olive oil over medium heat. Add onion; cook about 5 minutes or until tender, stirring occasionally to separate into rings. Add vinegar. Cook 1 minute.

     3. Stir in tomato sauce, hot peppers, thyme, molasses, water and salt. Bring to boiling. Add the chicken, tossing gently to coat. Heat through. Serve on split rolls with pickle slices.

     4. Servings: 6

Kitchen Witch

3 Bean Salad - Mexican Style
Yield: 8 Servings


  1 cn green beans
  1 cn garbanzo beans
  1 cn kidney beans
  1 c  green pepper; chopped
1/2 c  red onion; chopped
  1 c  cider vinegar
  1 c  sugar

1 1/2 ts salt
1/2 ts pepper
3/4 c salad oil
1 pk taco seasoning mix


Drain canned beans, combine with green pepper and onion. Set aside.
Combine remaining ingredients, except taco seasoning. Pour over
vegetables, mixing well. Cover and marinate in refrigerator overnight
or 24 hours, stirring occasionally. Before serving, drain, leaving
small amount of marinade to toss taco seasoning with salad.

Kitchen Witch


Hot German Potato Salad
Yield: 6 Servings


  2 lb potatoes
  1 ts salt
1/4 ts pepper
  1 ts dry mustard
1/2 ts sugar
1/2 ts flour
1/2 c  water
1/2 c  vinegar
1/4 lb bacon
  1 md onion, cut fine


Cook potatoes in boiling salted water until tender. Drain, peel, and
while hot, cut into 1/8 inch slices; sprinkle with the salt, pepper,
mustard, sugar and flour. Heat water and vinegar to boiling point.
Place bacon, sliced and chopped fine in skillet, fry light brown; add
onions, brown slightly; add potatoes and the hot vinegar; heat
through to absorb the vinegar and water; serve warm.

Kitchen Witch



* 1 tablespoon vegetable oil
* 1/2 cup chopped onion
* 2 cans (4 ounces each) chopped mild green chile peppers
* 1 can (14.5 ounces) Mexican style stewed tomatoes
* 1 pound Velveeta cheese (American cheese), shredded or cubed

Heat oil in a skillet; sauté onion until tender. Add chile peppers and tomatoes; bring to a boil. Add cheese. Pour mixture into slow cooker and cook on LOW heat for 2 hours.
Serve with tortilla chips.

Kitchen Witch



* 16 oz cream cheese
* 1 jar shredded, dried beef
* 1/3 cup zesty Italian salad dressing
* chopped pecans
* crackers

Mix all, chill, shape and cover with pecans. Serve with Townhouse crackers.

Kitchen Witch


* 1 package of ground beef (the amount is up to you)
* 1 can of refried beans
* 1 can of tomato sauce
* 1/2 cup chopped bell green pepper
* 1/2 cup chopped onion
* 1 envelope of taco seasoning
* 1 cup of grated cheddar cheese
* 1 bag of plain tortilla chips

Heat oven to 350°. Cook ground beef in a large saucepan or Dutch oven. Add all ingredients but the cheddar cheese and chips to the pot and simmer for 10 to 12 minutes. While it is simmering, pour the chips into a casserole dish.

Spread hot mixture over the chips; sprinkle grated cheddar cheese on top and put in the oven for 20 minutes or until cheese is melted and browned.
Nacho delight recipe serves 4

Kitchen Witch



* 3 pounds chicken wings, about 2 to 2 1/2 dozen
* 1 cup butter
* 1 1/2 cups sifted all-purpose flour
* 6 tablespoons sesame seeds
* 2 teaspoons salt
* 1/2 teaspoon ground ginger

Cut off and discard chicken wing tips; cut each wing in half at the joint. Wash and pat dry.

Melt butter in a large shallow baking pan or roasting pan. Combine flour, sesame seeds, salt, and ginger in pie plate.

Roll chicken wing pieces, one at a time, in the butter, letting excess drip off. Roll each wing piece in sesame seed mixture, coating well. Set on waxed paper until all are coated. Arrange the wings in a single layer in the same baking pan in the remaining butter. Bake in a preheated 350° oven until tender and nicely browned on the bottom, about 1 hour. Turn broiler on and broil for about 5 minutes to brown tops.
Makes about 48 pieces.

Kitchen Witch



* 24 chicken wings
* 3 tablespoons bourbon
* 3 tablespoons olive oil
* 1 tablespoon finely grated lemon peel
* Juice of 1 lemon (about 2 to 3 tablespoons)
* 1 cup fine, dry, unseasoned bread crumbs
* 1 tablespoon sweet Hungarian paprika
* salt and freshly ground black pepper to taste

Cut chicken wings at joints; discard tips or reserve for broth or stock. Combine the wing joints, bourbon, olive oil, lemon rind, and lemon juice in a bowl. Toss to coat the wings and marinate refrigerated for 4 hours or overnight.

Mix the bread crumbs, paprika, salt, and pepper in a plastic bag. Drain the wing joints and toss with the bread crumb mixture. Place the wings on a baking sheet and place about 4 to 5 inches from heat source under preheated broiler. Broil until crisp and golden, about 5 minutes on each side. Chicken wings serves 4 to 6.

Kitchen Witch



* 1/2 cup all-purpose flour
* 1 envelope (approx. 1 1/4 ounces) Taco Seasoning Mix
* 3 pounds chicken wings, tips removed, cut at the joints
* 6 tablespoons butter
* 1 cup crushed Doritos or other corn chips

Combine flour with Taco Seasoning Mix in a plastic food storage bag. Add chicken wings, a few at a time, and shake to coat thoroughly.

Melt butter in a 15x10x1-inch baking pan (jelly roll pan size) or a large roasting pan.

Add chicken to the pan turning over to coat well with the melted butter. Roll chicken pieces in corn chips then return to the baking pan. Bake at 350° for 45 minutes.
Makes about 32 taco chicken wing appetizers.

Kitchen Witch



* 16 to 20 chicken wings
* 2 tablespoons prepared mustard
* 1/4 cup cider vinegar
* 3/4 cup ketchup
* 1/2 cup molasses
* 2 tablespoons vegetable oil
* 2 teaspoons Worcestershire sauce
* 1/2 teaspoon salt
* 1/4 teaspoon garlic powder
* 1/4 teaspoon Tabasco sauce

Wash chicken wings and pat dry. Cut off and discard chicken wing tips; cut each wing in half at the joint. Preheat broiler and oil broiler pan. Line inside of broiler pan with foil to catch drips. Arrange chicken wings on broiler pan.

Combine remaining ingredients; blending well. Remove about 1/3 cup of the sauce and refrigerate until serving time. Set aside remaining sauce for basting. Broil chicken wings about 6 inches from heat for 15 minutes, turning frequently to keep them from burning. Brush wings with sauce; turn and brush the other side. Continue broiling and basting for 10 to 15 minutes longer, removing smaller, flatter pieces earlier as needed.
Serves 4.

Kitchen Witch

Crab fritters (Tuna or Salmon fritters) (FingerFood)


Makes 30
500 gr. of crab meat (you can replace with tuna or salmon),
2 cups breadcrumbs,
4 spring onions,
2 tbs. fresh coriander,
juice of half a lemon,
1/2 cup mayonnaise,
2 eggs, lightly beaten,
frying oil

How to prepare : Combine all ingredients except frying oil in a big bowl. Heat 1 tbs. of oil in a frying pan, drop tablespoons of the mixture into the pan, leaving about 2 cm between each. Cook for about 2 minutes each side until golden brown. Remove and drain on a paper towel. Repeat these steps with the remaining mixture, adding more oil in the pan as needed. Serve them hot with a dip of your choice.

Kitchen Witch


Cheese Bites (FingerFood)

1/2 cup warm butter
1 cup plain flour
2 cups grated medium/strong flavour cheddar cheese
1/4 tsp ground Cayenne pepper
1 tsp paprika/red pepper

How to prepare:
Mix the butter, pepper and flour together. Add the cheese and mix in well. Shape into small bite-size balls, arrange on a baking sheet and bake in a preheated oven(190C) for about 10 minutes.
Makes 35 bites.

Kitchen Witch


Beer-Marinated Chicken Tacos (FingerFood)

Posted Sunday, December 2, 2001 by PAF-Recipes

Serves 6

Ingredients for the Marinade:
1 cup dark Mexican beer
2 tablespoons sesame oil
1 tablespoon finely chopped garlic
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne

Ingredients for the Guacamole:
2 ripe avocados
1 tablespoon fresh lime juice
1/4 teaspoon salt

6 flour or corn tortillas
6 boneless, skinless chicken breasts

In a small bowl whisk together the marinade ingredients. Rinse the chicken breasts under cold water and dry with paper towels. Place them in a large, plastic resealable bag and pour in the marinade. Shake gently and turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 4 hours, turning the bag occasionally.

Cut the avocados lengthwise around the pits, twist the halves apart, and remove the pits. Scoop the flesh into a medium bowl. Add the lime juice and salt. Using a potato masher or the back of a spoon, mash the ingredients together. Cover with plastic wrap and refrigerate until about 1 hour before serving.

Remove the chicken from the bag and discard the marinade. Grill the chicken breast until the meat is firm and the juices run clear, 8 to 10 minutes, turning once halfway through grilling time. Transfer the chicken breasts to a cutting board and cut them into thin strips.

Wrap the tortillas in kitchen foil and heat for about 10 minutes in preheated oven.

Arrange the sliced chicken inside the tortillas. Top each taco with a spoonful of guacamole. Serve warm.

Kitchen Witch


8 oz. cream cheese, softened
2 c. (8 oz.) Velveeta Mexican Shredded Process Pasteurized Cheese Food with Jalapeno Pepper
1 can (4 1/2 oz.) devlied ham
2 T. chopped green onion
2 T. milk
1/2 t. Worcestershire sauce

Combine cream cheese and Velveeta; blend well. Add remaining ingredients; blend well. Cover and chill. Serve with assorted crackers.

Kitchen Witch



1 pkg. (10 oz.) frozen choped spinach, cooked, drained
1 can (4 oz.) mushrooms, drained, finely chopped
1/2 c. mayonnaise or salad dressing
1/4 c. chopped red or green bell pepper (or mixed)
2 T. chopped green onion
1 t. dillweed
24 party rye bread slices, toasted
6 slices Velveeta cheese spread, quartered

Combine spinach, mushrooms, mayo, peppers, onions and dill; mix well. Spread 1 T. of mixture onf each slice of bread. Top each with 1/4 slice of cheese. Place on ungreased baking sheet and bake in preheated 350* F. oven for 8 to 10 minutes or until cheese melts.

Makes 2 dozen

Kitchen Witch


Is this really macaroni???

A party snack idea with a twist!

4 cups curly macaroni/twisty pasta
1 tablespoon oil
Oil for deep frying

One of the following seasoning mixtures:

* 2/3 cup Parmesan cheese, 2 teaspoons Italian seasoning and 1 teaspoon garlic salt

* 2/3 cup Parmesan cheese, 1 teaspoon each chili powder, cumin, and onion salt

* 1 teaspoon lemon zest, 1/2 teaspoon pepper, and 1/2 teaspoon salt, or to taste

Or for a sweet version try:

* 2 tablespoons lemon zest (or orange), 1/2 cup sugar, and 1/4 teaspoon salt

Cook the pasta in boiling salted water with 1 tablespoon oil until just tender. Drain, spread onto waxed paper and blot away excess moisture with paper towels.

Fry the cooked pasta in batches in hot oil (375°) until golden brown. Drain on paper towels.

Transfer the fried pasta to a serving bowl and sprinkle it with the seasoning of your choice while still warm and moist. Toss and serve.

Kitchen Witch


Cheesy Fried Chicken
A crunchy coating spiked with Italian herbs and cheese yields a crisp, succulent chicken. And oven-frying keeps the fat down.

2/3 cup Italian-style bread crumbs
2/3 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup milk
6 chicken drumsticks (about 6 ounces each)
6 chicken wings, tips removed (about 3 ounces each)

Serves 6

  1. Preheat oven to 425F. Coat a large baking sheet with vegetable cooking spray.

  2. In a large bowl, combine the bread crumbs, flour, Parmesan, oregano, basil, thyme, salt and pepper; mix well. Spread mixture on a sheet of waxed paper. Pour milk into a shallow bowl.

  3. Dip the chicken in milk, allowing any excess to drip back into the bowl. Dredge the chicken in bread crumb mixture, turning to coat and patting well so crumbs adhere.

  4. Place the drumsticks on prepared baking sheet bake for 10 minutes. Add wings to baking sheet. Bake chicken, turning once, until no longer pink and juices run clear when meat is pierced with a knife, about 35 minutes.

Kitchen Witch


Corn Bread Sausage Wraps
These wraps are a new twist on the usual franks in a blanket. Pass them around at your next cocktail party or at the half-time break

1 (8-count) can corn bread twists
32 smoked turkey cocktail sausages
1/4 cup prepared mustard
1/4 cup mayonnaise
1 tablespoon honey

Serves 6

  1. Preheat oven to 375°F. Unroll corn bread twist dough and separate into 16 strips. Grease a large baking sheet.

  2. Cut each dough strip into halves. Wrap 1 dough strip around each sausage. Place on prepared baking sheet. Bake until golden brown, about 10 minutes.

  3. Meanwhile, combine mustard and mayonnaise in a small bowl; mix well. Stir in honey.

  4. Place a small serving bowl in center of a serving platter; fill with sauce. Arrange cocktail sausages around bowl.

Kitchen Witch


Great with bratwurst and sausage!

2 c. Bisquick
1 T. sugar
3/4 c. beer

Combine ingredients. Place in paper-lined muffin cups filling 2/3 full. Bake in preheated 400* F. oven for 15 minutes or until done.

Makes 1 dozen

If preferred, grease muffin tins instead of lining with paper cups.

Kitchen Witch

Football T-Shirt Cake

To make your “Favorite Teams Jersey” or any other T-shirt cake, bake the Carrot-Walnut Cake or any other cake as directed.

Carrot-Walnut Cake

Try this classic cake recipe, and you?ll make it a permanent addition to your collection!

Yield: one 1/4 sheet cake or T-shirt cake, 16 servings

[Carrot-Walnut Cake] 1 1/2 cups sugar
1 cup vegetable oil
3 eggs
2 cups Gold Medal all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
5 medium carrots, shredded (3 cups)
1 cup coarsely chopped walnuts

Cream Cheese Frosting:
1 package (8 ounces) cream cheese, softened
1 tablespoon milk
1 teaspoon vanilla
4 cups powdered sugar
food color (as desired)

Heat oven to 350 F. Grease and flour bottom and sides of rectangular pan, 13x9x2 inches.

Mix sugar, oil and eggs in large bowl until blended; beat with spoon 1 minute. Stir in remaining ingredients except carrots, walnuts and Cream Cheese Frosting; beat with spoon 1 minute. Stir in carrots and nuts. Pour into pan.

Bake 45 minutes or until toothpick inserted in center comes out clean. Cool the cake on a rectangular wire rack 10 minutes. Cover 1 rack with a towel; place rack, towel side down, on top of cake; turn over as a unit. Remove pan. Place a rack on bottom of cake; turn over both racks so the cake is right side up. Cool completely.

Beat cream cheese, milk and vanilla in medium bowl with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable.

Cut cake by removing a piece along one side of the cake (13-inch side) almost all the way. Leave a couple inches at the top to form a “sleeve” for a T-shirt. Using the piece of cake cut off - cut to match “sleeve” and place on the other side of a cake - making a T-shirt. The left over can be sliced and placed along the “sleeves” to make them a bit longer. Cut a “neckline” in the center fo the 9-inch side.

To frost the cake with ease, freeze the cut cake pieces for about an hour. Arrange cake pieces on tray to form jersey as shown. Tint the frosting with food color to look like the color of the jersey of the team you want to win. Frost the cake, then complete the jersey with trim (in the appropriate color), number and name of your favorite player.

For a real conversation piece, copy and enlarge a picture of a favorite player’s face, using a copy machine, and glue it onto cardboard. Cut the cardboard around the face. Glue two wooden chopsticks or skewers to the back, leaving half of each stick exposed. Poke the sticks into the center of the cake at the neck to really look like the player!

Go nuts! Use pecans, almonds or hazelnuts instead of walnuts.

Kitchen Witch

Hey, I will have to do some looking to find something worthy to go with this forum. I’ll start looking right away for something special and just can’t thank you enough for moving my Valentines thing. You put it just where I wanted it! Does anyone realize what a great staff we have here??
I do :lol:
Dainty Dish

Beer Cheese Fondue

Serves: 4-6

1 clove garlic - peeled
12 oz. can OR bottle of flat beer
3 Tbls. all-purpose flour
3/4 tsp. black pepper
1 splash Tabasco® sauce
1 pinch salt
1 dash ground mustard seed
1 lb. aged cheddar cheese - cubed OR shredded
1 loaf French bread - cubed

-Rub garlic clove over the inside surface of a fondue pot; mince garlic clove; set both aside.
-In a saucepan, stir together a small amount of beer and flour; once a paste has formed, stir in remaining beer and all other ingredients, except cheese.
-Over medium heat, heat mixture through.
-Slowly add cheese, stirring as you add it to the pan, until all cheese has melted.
-Transfer contents of pot to a fondue pot.
-Serve with French bread cubes to dip in cheese.

Kitchen Witch


Tabasco’s® Smokin’ Wings

Serves: 6

16 chicken wings
1/2 cup vegetable oil
1/4 cup balsamic vinegar
1/4 cup honey
2 Tbls. packed brown sugar
2 Tbls. cane syrup OR dark corn syrup
1 Tbls. Tabasco® sauce
1 tsp. soy sauce
1/2 tsp. red pepper flakes
1/2 tsp. dried thyme
1/4 tsp. Worcestershire sauce
1/4 tsp. cayenne pepper
1/4 tsp. ground nutmeg

-Cut off and discard bony wing tips. Cut remaining wings in half.
-In large bowl, combine remaining ingredients and mix well.
-Marinate wings in this mixture 1 hour in refrigerator.
-Grill over medium-low flame for 15-20 minutes, turning frequently.

Kitchen Witch

Thank you DD!

All recipes posted to this site are “worthy”. Not everyone will like every recipe - but that is what makes it so nice - the variety that we have from our members. It doesn’t matter if it’s a recipe that has been around, new, “tweaked” the way you like, off the back of a box or can, quick and easy, long and tedious…we love them all!

And yes - we have a great staff! Ron is the nicest and our moderators are always available to help and we enjoy it!!!


Peanut Butter Cake

Ingredients :

3/4 c unsalted butter
3/4 c creamy peanut butter
2 c packed brown sugar
3 ea eggs
2 c all purpose flour
1 tb baking powder
1/2 ts salt
1 c milk
1 ts vanilla

Peanut Butter Filling:
1 c cream cheese, softened
1/2 c creamy peanut butter

Chocolate Glaze:
1/2 c water
4 tb unsalted butter
1/2 c cocoa
1 c powdered sugar
1 ts vanilla

Preparation : In large mixing bowl, cream butter and peanut butter until light and fluffy. Add brown sugar. Mix to blend. Add eggs, one at a time, mixing well after each addition. In a small bowl, combine flour, baking powder and salt. Add flour mixture to butter and peanut butter mixture alternately with milk, beginning and ending with flour mixture. Add vanilla. Pour batter into 2 well greased and floured 9 inch cake pans.

Bake in preheated 350 degree oven until cake tests done, about 45 minutes. Cool on wire rack to room temperature before frosting the cake. Spread half of Peanut Butter Filling over tops of each cake. Chill. Spread half of Chocolate Glaze over peanut butter topping on each cake, using metal spatula dipped in hot water. Spread glaze over cake while glaze is warm. As glaze cools, it will thicken.

Peanut Butter Filling: Cream ingredients together until light and fluffy.

Chocolate Glaze: Place water and butter in small saucepan. Bring to a boil. Add cocoa, sugar and vanilla to water mixture. Mix until smooth. Note: This recipe will make two 9 inch cakes or one stacked layer cake. If making the stacked layer cake, the Peanut Butter Filling should be put between the layers and on top of the cake before topping it with the Chocolate Glaze.

Bake your cake in a football shaped cake tin and decorate with white icing.

Antipasto Squares

Easy to make & can be made ahead.

2 pkg crescent rolls (low fat)
1/4 lb of the following: ham, salami, swiss cheese, provolone cheese, pepperoni.
Canned red roasted peppers drained
3 eggs
3 tbsp grated parmesan cheese

Layer first can of rolls on bottom of 9x13 pan; layer meat & cheese; add peppers. Beat eggs with grated cheese & pour over top. Save about 3 tbsp of mixture. Add remaining pkg of rolls on top. Baste top with remaining egg mixture. Bake at 350* F covered for 35 min. remove foil & bake additional 8-10 min. cool cut into squares. refrigerate. Best if made ahead. May be served at roomtemp or heated.

Apple Fritters

12 ounces amber ale
1 1/2 cups white all-purpose flour
2 tablespoons sugar
1 teaspoon vanilla
2 tablespoons melted butter
1/4 cup peanut oil
1/4 cup grapeseed oil
2 cups canola oil
8 large apples, peeled, cored and cut into 1/3-inch thick rings (Granny Smith, Macoun and Rome Beauty will hold their shape)
Platter lined with 2 layers of paper towel or clean brown paper
Powdered sugar and ground cinnamon

  1. In a large bowl, whisk together ale, flours, sugar, vanilla and melted butter. Set aside. Prepare apples by peeling, coring and slicing into thick rings.

  2. Blend the oils. Pour oil to a depth of 2 inches into a deep Dutch oven, or deep, large cast-iron frying pan. Place pan over medium-high heat and bring to 360°F.

  3. Blot apple rings on paper towel, then dip in batter to coat evenly. Dip and fry apple rings in small batches. Turn once to cook evenly. Skim oil and add more as needed, being sure to bring to 350°F after each addition.

  4. Remove fritters from oil and drain 2-3 minutes on platter lined with paper. Dust with ground cinnamon and powdered sugar and serve warm.

Safety tip: Keep a large baking sheet and a fire extinguisher nearby. Use the baking sheet to smother a small fire and the fire extinguisher if needed. For safety?s sake, don?t drink and fry at the same time - savor your beer after the frying is finished.

Speedy Stout Mocha Freeze

1 quart coffee ice cream
1 cup stout
1 cup grated dark semisweet chocolate

Soften ice cream in microwave for 15-30 seconds. Place in bowl of a large stand mixer. Mix in stout and grated chocolate. Mixture will be soft - pour into 1 cup ramekins and freeze until firm - about 4 hours. Serve with more stout.

Spicy Spiked Ice Cream

12 oz. barleywine or spicy brew
1 tablespoon cinnamon
2 oz. orange liqueur 1 large egg plus one yolk
1 cup sugar
1/2 cup milk
2 cups heavy whipping cream

Blend barleywine with cinnamon, liqueur, egg and yolk, sugar, and milk in quart top of double-boiler. Whisk till smooth. Simmer in top of double boiler to make a custard, stirring often with the whisk to prevent clumping or curdling. When thick, remove from heat and let cool. Mix in cream and strain. Chill mixture in refrigerator for about an hour. Freeze in ice cream maker according to the manufacturer’s instructions. Makes around 2 quarts.

beer marinade

This marinade is for chicken, but it would work well with other meats too.

1 tbsp dijon mustard
1 tsp worchestershire sauce
1 tsp tabasco
1 shallot, diced
2 cloves garlic, chopped
1 tsp cracked black pepper
1 tsp ground coriander
1 tsp ground cumin
1 tsp dried crushed jalapeno
1 tsp dried oregano
1 tsp brown sugar
1 12oz bottle of beer

  1. place all ingredients in a pot and bring to a boil
  2. allow to cool, pour over meat and allow to sit over night

Stout Shepherd’s Pie

Great dish served with beer boiled brussel sprouts.

1lb ground lamb or 1 package veggie ground round
2-3 carrots, diced
1 onion, diced
4 potatoes, peeled and sliced
1 small turnip, peeled and sliced
1 cup of (dry) stout
1 tbsp tomato paste
1 tbsp flour (to thicken)

  1. Put turnip/potatoes into largish pot with salted water, and start boiling
  2. Brown off lamb. Drain.
  3. Add onions, tomato paste, carrots, flour and stout to lamb … simmer until thick. Season with salt and pepper.
  4. When turnip/potatoes are just soft, drain and mash, using some of the leftover stout to get them creamy.
  5. Place lamb mixture into bottom of casserole dish, spoon mash on top. Spread it to the edges with a fork … don’t leave any cracks or you’ll get bubbles!
  6. Heave the whole thing into a 400F oven for 20 minutes, or until the top browns… then enjoy with a pint.

Steamed Crabs Maryland Style

Depending on how many crabs you are steaming you need to adjust the ingredients.

1 bushel of Blue Crabs
1/4 cup of water
1 can or bottle of beer (any beer will work)
Can of seasoning.
Kosher salt
2 tbsp of vinegar

For a pot that holds a 1/2 bushel of crabs pour in a can of beer, 1/4 cup of water, and 2 tbsp of vinegar. Layer crabs in pot. On every layer sprinkle seasoning and kosher salt to the desired amount. (If seafood seasoning like Old Bay is not avaliable it is easy to make. Seasoned Salt, celery seed, pepper, and paprika.) Steam crabs for about 15 to 20 minutes until orange.

Soda Bread

Makes one 9-inch round bread

1 bottle (12 oz./341 mL) stout or Scotch ale
3/4 cup (180 mL) raisins
2 cups (500 mL) whole wheat flour
1/2 cup (125 mL) all-purpose flour
1/4 cup plus 2 tablespoons (90 mL) brown sugar, packed
1 teaspoon baking soda
2 1/2 teaspoons (12 mL) baking powder
1/2 teaspoon (2 mL) salt
1/2 teaspoon (2 mL) ground cinnamon
1 tablespoon (5 mL) caraway or fennel seeds
1 egg
1/4 cup (60 mL) melted butter
1 tablespoon (15 mL) rolled oats

  1. Pour the beer in a bowl and soak the raisins.
  2. In a large bowl, stir together the two flours, sugar, soda, baking powder, salt, cinnamon and caraway.
  3. Preheat oven to 375o F.
  4. Make a well in the centre of the mixture and pour in the beaten egg and melted butter. Blend together. Drain the beer from the raisins and add to the batter and mix until smooth. Add the raisins.
  5. Pour mixture into a greased 9-inch round cake pan. Sprinkle with the rolled oats.
  6. Bake for 40 minutes. Top will crack. Remove from oven and cool on a rack before serving.

Beer Dip

1 pkg. (8-oz) cream cheese; softened
8 oz. Pasteurized process Cheddar cheese with Jalapeno pepper; cubed
1/3 cup Beer
1 cup Black beans; drained and rinsed
1/2 cup Sliced scallions
1/2 cup Chopped tomatoes
Chips or tortilla crisps

In medium saucepan, over low heat, cook cream cheese, pasteurized cheese and beer, until melted and smooth.

Stir in beans, scallions and tomatoes; heat through.

Serve warm or cold as a dip with pretzels, chips or tortilla crisps.

Makes 3 1/2 cups



* 2 packages (8 ounce size) cream cheese, softened
* 1 package (1 ounce size) ranch dressing mix
* 2 cups shredded Cheddar cheese
* 1/3 cup beer


In a medium bowl, combine cream cheese and dressing mix. Stir in Cheddar cheese, and then beer. The mixture will appear mushy. Cover bowl, and refrigerate for at least 3 hours, overnight if possible.

Serves: 10

SOURCE Shadows

3/4 Cup Ketchup
3/4 Cup Barbecue Sauce
3/4 Cup Bourbon (beer can be used instead)*
1/2 Cup Brown sugar,packed
1/2 Tsp. Dried oregano leaves, crushed
1 1/2 Tblsp Onion diced
2 Garlic clove, minced
1/2 Tsp. Rosemary, dried and crushed
1 Dash Tabasco sauce
2 Pound Hot Dogs (cut in 1" pieces)
2 Pound Little Smokey Sausages **

Combine all ingredients in a sauce pan or crockpot. Bring to a boil. Reduce heat and simmer until heated through. Serve with toothpicks as an appetizer. Or serve over rice as a meal accompanied by sauteed mushrooms and a salad.

*If using beer the name changes to “Beerbon Dogs”

** I prefer using Little Smokies

Half Time Potato Skins

Makes 12 potato halves

6 baking potatoes, baked or microwaved
Crisco No-Stick Cooking Spray
2 cups shredded cheddar cheese
Sour Cream
9 strips bacon microwaveable, cooked and crumbled
3-4 green onions, thinly sliced


Preheat oven to 375°F. Cut baked potatoes in half lengthwise; scoop out centers, leaving 1/4-inch thick shells. (Reserve centers for another use.) Place shells, cut side up, on a baking sheet; spray with Crisco No Stick Cooking Spray.
Bake 20 minutes or until edges are golden brown and crisp. Divide cheese evenly between potatoes; broil until cheese is bubbly and melted, about 2 minutes. Top each potato shell with a dollop of sour cream, bacon bits, and green onion slices.

Makes 60

2 pounds (20) hot dogs, cut in thirds crosswise
1 pound bacon (20 slices), cut in thirds crosswise
Brown sugar

Take a piece of hot dog and piece of bacon, wrap bacon around hot dog. Secure bacon to hot dogs with toothpicks. Place one layer of wrapped hot dogs in bottom of crockpot and sprinkle generously with brown sugar.

Repeat until all the hot dogs have been used, ending with more brown sugar. Cover and cook on LOW for 5 to 6 hours, or cook on HIGH 3 to 4 hours.


1 jar (8 oz.) prepared sweet and sour sauce
2 c. ketchup
1 pound bacon
2 cups brown sugar
2 rings kielbasa (or your favorite sausage) (works well with smoked bratwurst)

Cut sausage into 1 1/4 inch chunks. Cut bacon strips in two, short way. Wrap each sausage chunk with bacon strip and spear closed with a toothpick. Place meat in 9" x 13" pan. Back covered for 30 minutes at 350 degrees F. Stir sauce ingredients together and pour over meat. Bake one hour more uncovered. The sauce caramelized on the meat. Makes approximately 30 appetizers.


2 1-pound loaves of frozen bread dough
1 pound bulk Italian sausage, cooked and drained
2 eggs
2 heaping T. grated parmesan cheese
1 pkg. (8-oz.) shredded mozzarella

Roll bread dough out into a rectangular shape. Spread cooked and drained sausage onto each roll. Layer mozzarella and parmesan over the sausage. Beat eggs and pour over the cheeses. Roll dough loaves up like jelly rolls and seal edges with water. Let rise for 30 minutes on a cookie sheet. Bake at 400* F. for 20-25 minutes. Makes 16 to 20 servings.


1 8 oz. pkg. cream cheese, softened
1/2 t. lemon juice
1/2 t. dried basil leaves, crushed
1/4 t. onion salt
1/8 t. dried oregano leaves, crushed
1 Cup finely chopped cooked chicken or canned chicken
1/3 c. finely chopped celery
1 2 oz. jar chopped pimiento, drained
2 8 oz. cans refrigerated crescent rolls
1 egg, beaten
1 1/2 t. sesame seeds

Combine cream cheese, lemon juice, and seasonings. Mix until well blended. Stir in chicken, celery, and pimento; mix well. Separate roll dough into 8 rectangles; firmly press perforations to seal. Spread each rectangle with cream cheese mixture, leaving 1/2-inch of dough on one long edge. Roll up starting with the long edge that’s spread with cream cheese mixture. Seal edges. Brush with egg; sprinkle with sesame seed. Cut each roll crosswise into four pieces. Place seam side down on a lightly greased cookie sheet. Bake at 375* F. 15 to 20 minutes or until golden brown. Serve immediately.

Easy-to-make ahead crab appetizers on English muffins that can be heated under a broiler.

1 stick butter
1 jar Old English cheese spread
1 1/2 t. mayonnaise
1/2 t. garlic salt
1/2 t seasoned salt
1 can crab meat
6 English muffins

Soften butter and cheese. Mix with mayonnaise and salts. Add crab meat. Spread on English muffin halves. Freeze until solid. Cut into pie wedges. Store in plastic bag until needed. Heat under broiler.


1 lb. ham, cubed very small
1 c. Swiss cheese, shredded
Minced onion to taste
Packaged dinner rolls
1 stick margarine, melted
3 T. mustard
2 T. poppy seeds
1 T. Worchestershire sauce

Slice dinner rolls in half horizontally. Butter bottoms of rolls. Mix ham, cheese and onion and place on roll bottoms. Place roll tops on top of ham mixture. Combine margarine, mustard, poppy seeds and Worcestershire sauce; blend well. Coat tops of rolls with mixture. Place on a baking sheet and heat until warm. Serve warm.


1 1/2 c. crabmeat
1/2 c. mayonnaise
2 t. Worcestershire sauce
2 t. prepared horseradish
1 t. dry mustard
Pumpernickel bread

Mix all ingredients together. Spread on slices of pumpernickel bread brushed with melted butter. Brown on baking sheet in 350* F. oven. Serve at once.


2 pounds ground chuck
1 egg
1 medium onion
1 t. salt
1 bottle Heinz Chili Sauce
1 c. grape jelly (or currant jelly)
1 T. lemon juice

Mix beef, egg, onion and salt. Roll into 1-inch balls. In large skillet, mix chili sauce, jelly and lemon juice and heat until jelly dissolves. Add meatballs and cook in sauce until meatballs are firm, 10 to 20 minutes.