• 1 jar Silver Spring Pineapple Apricot Horseradish
• 1 tablespoon soy sauce
• 2 teaspoons Silver Spring Honey Mustard
• 1/8 teaspoon onion salt
• 3/4 teaspoon dried parsley ﬂakes
• 1 1/2 pounds premade cocktail meatballs
Combine Pineapple Apricot Horseradish, soy sauce, honey mustard, onion salt, and parsley ﬂakes and cook on low heat until warm. Heat premade meatballs. Drain liquid, if any. Add sauce and heat thoroughly. Serves 8.
1 quarts green uncooked peanuts
1 cup salt
2 quarts water
Wash Peanuts until water runs clear. Put clean peanuts in crockery pot, add salt and water; stir. Cook, covered, on HIGH for 5 to 7 hours. Add additional water during cooking, if necessary, to keep peanuts covered.
||crescent roll packages
||cream cheese – softened
||thinly sliced ham
||thinly sliced swiss cheese
Roll out crescent rolls and leave in rectangles.
Spread cream cheese with spatula. Lay 2 slices of
ham and 1 slice of swiss cheese. Roll up
rectangles longways, like a jelly roll. Slice into 6
pinwheels. Place in casserole dish. Bake at 350 for