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Rueben Pickle Bites<br />
• 2½ Tbsp. mayonnaise<br />
• 1 Tbsp. ketchup<br />
• 1 tsp. prepared horseradish<br />
• ½ tsp. Worcestershire sauce<br />
• ¼ tsp. onion powder<br />
• 1-2 dashes hot sauce<br />
• 2 Tbsp. butter<br />
• 2 medium slices rye bread, crusts<br />
trimmed, cut into 18 pieces<br />
• 6 small slices pastrami or corned<br />
beef, cut into thirds (18 strips)<br />
• 2 slices swiss cheese, cut into<br />
18 pieces<br />
• 36 sliced kosher dill pickle rounds<br />
Combine mayonnaise, ketchup,<br />
horseradish, Worcestershire, onion<br />
powder and hot sauce in a small<br />
bowl. Heat butter in a large skillet<br />
over medium high heat until melted.<br />
Add bread and cook, flipping once,<br />
until golden brown and crispy on<br />
both sides, 1 to 2 minutes per side.<br />
To assemble bites: onto each of the<br />
18 toothpicks, thread a pickle slice,<br />
folded piece of pastrami or corned<br />
beef, a piece of bread and piece of<br />
cheese. Add ½ tsp. of mayonnaise<br />
mixture and finish the skewer with<br />
another pickle slice.<br />
Spicy Bisquick<br />
Sausage Balls<br />
• 3 cups all-purpose baking mix<br />
(such as Bisquick)<br />
• 1 lb. ground pork sausage<br />
• 1 (8 oz.) block medium cheddar,<br />
shredded<br />
• 1 (8 oz.) block pepper jack cheese,<br />
shredded<br />
• 6 Tbsp. whole mill<br />
• 2 Tbsp. grated yellow onion<br />
• 2 Tbsp. chopped fresh cilantro<br />
• Cooking spray<br />
Preheat oven to 350 degrees. Place<br />
baking mix, sausage, cheese, milk,<br />
onion, and cilantro in a small bowl.<br />
Press mixture together with hands<br />
until well combined. Shape into<br />
1-inch balls and place 2 inches apart<br />
on a lightly greased (with cooking<br />
spray) baking sheet. Bake until lightly<br />
browned, 20 to 25 minutes.<br />
Serve warm.<br />
Bacon Wrapped Smokies<br />
• 14 slices bacon<br />
• 1 (14oz.) package smokies<br />
• ¼ cup brown sugar<br />
• 2 Tbsp. honey<br />
• ¼ tsp. garlic powder<br />
• Red pepper flakes (optional)<br />
• 42 toothpicks<br />
Preheat oven to 400. Line a baking<br />
sheet with parchment paper. Cut<br />
each piece of bacon into thirds,<br />
creating three shorter segments from<br />
each piece. Wrap each smokie in one<br />
of the short bacon segments. Insert a<br />
toothpick all the way through to<br />
hold the bacon in place. Transfer to<br />
baking sheet. In a small bowl mix<br />
brown sugar, honey, and garlic powder.<br />
Top each of smokie with ¼ tsp. of<br />
the sugar mixture. Sprinkle all of the<br />
smokies with red pepper flakes if<br />
desired, and transfer to oven until<br />
bacon is cooked through<br />
(25-30 minutes).<br />
Bacon-Pimiento Guacamole<br />
• 3 peeled and pitted ripe avocados<br />
• 2½ Tbsp. fresh lime juice<br />
• ¾ tsp. kosher salt<br />
• 14 oz. jar diced pimientos, drained<br />
• ¼ cup finely chopped red onion<br />
• 6 cooked and crumbled bacon slices<br />
• 2 Tbsp. chopped fresh cilantro<br />
• Tortilla chips<br />
Slow Cooker<br />
Grape Jelly Meatballs<br />
• 1½ cups grape jelly<br />
• 1 cup chili sauce<br />
• ½ cup BBQ sauce<br />
• 1 tsp. Dijon mustard<br />
• 1 tsp. Sriracha chili sauce<br />
• ½ tsp. kosher salt<br />
• ¼ tsp. black pepper<br />
• Cooking spray<br />
• 2 lbs. frozen meatballs<br />
• 2 Tbsp. finely chopped chives<br />
Whisk together grape jelly, chili sauce,<br />
barbecue sauce, mustard, Sriracha,<br />
salt, and pepper in a medium bowl.<br />
Toss to coat. Cover and cook on high<br />
until sauce thickens, 2 to 2 ½ hours,<br />
stirring halfway through. Top with<br />
chives and serve immediately.<br />
Coarsely mash avocados and mix<br />
with lime juice and kosher salt. Fold in<br />
pimientos, onion, bacon and cilantro.<br />
Serve with tortilla chips.<br />
Hometown CLINTON • 59
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