| This tangy appetizer features three kinds of sausage, | | | | Cheese Dipping Sauce |
| barbecue sauce and pineapple. | | | | Directions |
| 1 (1 pound) pkg. miniature smoked sausages | | | | In a bowl, beat the eggs and milk. |
| 3/4 pound fully cooked bratwurst | | | | In another bowl, combine the bread crumbs,, Parmesan |
| 3/4 pound smoked kielbasa or Polish sausage | | | | cheese and parsley. Dip the ham into the egg mixture. |
| 1 (18 oz.) bottle barbecue sauce | | | | Roll in bread crumb mixture. |
| 2/3 cup orange marmalade | | | | In an electric skillet, heat oil to 375 degrees. |
| 1/2 teaspoon ground mustard | | | | Fry the ham cubes, a few at a time, for 2 minutes on |
| 1/8 teaspoon ground allspice | | | | each side or until golden brown. Drain on paper towels. |
| 1 (20 oz.) can pineapple chunks, drained | | | | Cheese Dipping Sauce |
| Directions | | | | 5 ounces process cheese product, cubed |
| In a 3-quart slow cooker, combine the sausages. | | | | 1/4 cup milk |
| In a small bowl, whisk the barbecue sauce, marmalade, | | | | 1/2 cup salsa |
| mustard and allspice. Pour over sausage mixture; stir | | | | Directions |
| to coat well. | | | | In a small saucepan, heat the cheese and milk over |
| Cover and cook on high for 2-1/2 to 3 hours or until | | | | medium heat for 3 to 4 minutes or until the cheese is |
| heated through. Stir in the pineapple. Serve with | | | | melted. Remove from heat and stir in the salsa. Serve |
| toothpicks. | | | | with ham cubes. |
| Fried Ham Cubes | | | | Hot Chili Dip |
| These ham appetizers are delicious and easy to | | | | This zesty chili dip is made with salsa, chili and cheese. |
| make. You can serve them with ranch dressing | | | | 1 (24 oz.) jar salsa |
| instead of the cheese sauce if you like. | | | | 1 (15 oz.) can chili with beans |
| 2 eggs | | | | 2 (2-1/4 oz.) cans sliced ripe olives, drained |
| 1 tablespoon milk | | | | 12 ounces process cheese, cubed |
| 1-1/2 cups dry bread crumbs | | | | Tortilla chips |
| 1/2 cup grated Parmesan cheese | | | | Directions |
| 1 tablespoon dried parsley flakes | | | | In a 1-1/2-quart slow cooker, combine the salsa, chili and |
| 1-1/2 pounds boneless fully cooked ham, cut into 1-inch | | | | olives. Stir in the cheese. Cover and cook on low for 1 |
| cubes | | | | to 2 hours or until the cheese is melted; stirring half |
| Oil for frying | | | | way through the cooking time. Serve with tortilla chips. |