Cranberried Meatballs

Barbara Conrad, Yankton SD

2 lbs ground beef

1 cup cornflakes, crushed

½ tsp garlic powder

2 Tblsp onion, chopped

½ cup parsley flakes

½ cup ketchup

salt & pepper to taste

16 oz. canned cranberry sauce

12 oz. bottle chili sauce

1 Tblsp lemon juice

1 Tblsp brown sugar

Mix together beef, crumbs, garlic, onion, parsley, ketchup, salt & pepper. Form into 1 inch balls and brown in skillet. Drain grease and set aside. In medium saucepan mix remaining ingredients, cooking until heated.

Pour mixture over meatballs & simmer gently covered for one hour.



Jackie Williams, Vermillion

8 oz softened cream cheese

1 Tbps. Mayonnaise

Garlic powder to taste

1 Tbps. Worcestershire sauce

1 Tbsp onion flakes

Mix above ingredients together and chill, form into balls and roll in 1 pkg. finely chopped ham or dried beef


Strawberry Pretzel Crostini

Peggy Schiedel, Yankton SD

3 oz package of cream cheese

Pretzel crackers

2 cups chopped strawberries

¼ cup chopped fresh basil

2 Tblsp brown sugar

4 tsp minced shallot

pinch of pepper

Spread cream cheese on 36 preztel crackers.

Mix the remainder of the ingredients and top crackers with it.


Bagel Dip

Darlene Tycz, Tyndall SD

2 packages dried beef

½ cup mayo

1 1/3 cup sour cream

2 Tblsp dried parsley flakes

2 tsps Accent seasoning

2 tsps dill weed

2 Tblsps onion flakes

Mix all ingredients together and serve with bagels.


Mexican Chicken Taquito’s

4 cups chicken, cooked and shredded

12 soft taco, flour tortillas

2 cups mozzarella cheese, grated

4 oz cream cheese

1/3 cup Franks Hot Sauce

1/3 cup milk

2 Tblsps butter

1 tsp Mrs. Dash

1 tsp garlic powder

¼ tsp Cajun seasoning

2 Tblsps vegetable oil

Preheat oven to 425 degrees. In small saucepan, melt butter over medium-low heat. Add Mrs. Dash, garlic powder and Cajun seasoning. Stir to combine and cook for 1 minute. Add cream cheese and stir until completed combined with butter and spices.

Wisk in hot sauce and milk & simmer for 5-8 minutes. Add salt to taste. Combine chicken and sauce. Lay out tortilla. Fill with 1/4 to 1/3 cup chicken and 2 Tblsps mozzarella cheese. Tightly roll up taquito and place on greased baking sheet. Repeat with remaining chicken and tortillas. Brush taquitos with vegetable oil on all sides. Bake 15-18 minutes.

Rotate every 5 minutes until golden brown.