As New Year’s Eve is approaching, I wanted to share three recipes that have been part of our celebrations for years. The sausage balls are great and I can remember having them even as I was growing up in the sandhills of North Carolina. By the way, they freeze very well if you want to serve some and save some. The barbequed franks are a family favorite and we have them many times during the winter months. The fruit dip is a special occasion dip and very easy to make. The first two recipes are from a brochure of recipes that I collected during the very early years of our marriage. The fruit dip recipe was clipped from a Southern Living Magazine when readers submitted recipes to the magazine for publication. That was one of my most favorite parts of the magazine when I started subscribing to it.
The currant jelly for the barbequed weiners is sometimes hard to find and you may substitute grape jelly. I am wishing for you a very prosperous and Happy New Year.
Thanks for stopping by.