• 3 small apples
• 1 tablespoon lemon juice
• 2 c. cinnamon schnapps ( chilled )
• 1/4 c. superfine sugar
• 3 green candied cherries
• 3 bay leaves
• 3 cinnamon sticks
• 6 cans ( 12 oz.) light beer ( chilled )

Preparation :

Preheat oven 350° F - 175° C . Core apples; pare top portion. Brush exposed apples flesh with lemon juice; place in baking dish. Bake 15 minutes, until heated through. Cool; freeze until firm. At serving time, in chilled punchbowl, mix schnapps with sugar until sugar dissolves. Place a cherry, bay leaf  andcinnamon - stick " stem " in top of each apple; place in punchbowl. gently stir in beer.

Makes about 10 cups

Ingredients:

• 1 lb hamburger meat
• 1 pkg. Lipton onion soup mix
• 1 btl. barbecue sauce ( Kraft)
• 10-12 Ritz Chrackers
• 1 egg
• 1 16 oz. jar apple jelly

Mix hamburger meat, egg, finely crushed crackers and soup mix. Form into small meatballs. Fry meatballs. While meatballs are frying, pour apple jelly and barbecue sauce in large saucepan and simmer. When meatballs are done, drain and add to sauce. Simmer 30 min. Serve warm on toothpicks or with crackers.

Ingredients:

• 1 lb. bulk hot sausage
• 3 cups bisquck mix
• 1 lb. extra sharp cheese (grated)

Mix all ingredients. Shape into small balls. Bake on cookie sheet at 375°- 400° for 15- 20 mins. May be frozen before baking. Excellent for coffees or cocktail parties.

• Oscar Mayer Little Smokies Sausage
• 1 can Campbell's Tomato Soup
• 1small Jar Currant or Grape Jelly (to sweetness)

Mix all ingredients in a crock pot and heat till thickend (cook all day on low heat). Remove Smokies and spear with thoothpicks and serve as appetizers. Retain sauce mix in an air tight container and freeze. Sauce can be reheated and used again.

Ingredients:

• 2-8 oz. cream cheese
• 1/4 cup chopped green pepper
• 2 tbs. chopped onions
• 1 tbs. seasoned salt
• 1  8 1/2 oz. can crushed pineapple (well drained)
• 1 cup pecans (chopped)

Mix all ingredients together in a bowl (except nuts). mold into ball and roll in pecans. Wrap in plastic wrap and chill until firm. May be fozen for later date.

• 1 8 oz. pkg. cream cheese(softened)
• 1 tbs. lemon juice
• 1 can (16 oz.) salmon (drained and flaked)
• 1/4 tsp. liquid smoke (Worcestershire sauce can be used)
• 1 tbs. grated onion
• 1/4 tsp. salt
• 1/2 cup chopped nuts
• 3 tbs. snipped parsley

Mix all ingredients together in a bowl and form a ball. After chilled, roll in a mixture of 1/2 cup nuts and 3 tbs. snipped parsley.