These recipes have been collected by family and friends for many years.  I can remember my Grandmother "Mawmaw" formally known as Etta Rogers making many of the recipes listed.  Some are so old they don't have specific instructions.  I've found listings such as moderate oven, no mixing instructions, etc.  Feel free to send me an email if you have any questions and/or comments.  If I can't answer your question, I'll do my best to find someone in the family who can. 
 
 

1. Bar-B-Que Meat Balls
2. Bavarian Dumplings (100)
3. Burrito Bites
4. Cheese "Things" A La Misch
5. Egg Rolls
6. Meat Balls and Beer Sauce
7. No Bake Cocoa Bourbon Balls
8. Sausage Balls
9. Sweet & Hot Pickles
10. Sweet Hot Meat Balls

Bar-B-Que Meat Balls

     1 lb. Ground Meat 
     ½ C. Sweet Milk (w/2 Slices Bread Soaked in it) 
     1 Large Onion (Chopped Fine) 
     1 Sweet Green Pepper ( Chopped Fine) 
     Salt and Pepper to Taste 

Mix all ingredients and make into balls. 

Sauce

     1 C. Catsup 
     2 Tbsp. Sugar 
     4 Tbsp. Worcestershire Sauce 
     2 Tbsp. Vinegar 

Mix well. Pour over meatballs and simmer for 30 minutes. 

     1/3 C. Plus 1 Tbsp. Yeast 
     7 ¼ quart Flour 
     1 1/3 C. Dry Milk 
     3 ½ C. Sugar 
     2 ½ C. Butter (Melted) 
     10 Eggs (Beaten) 
     2 teas. Salt 
     2 quart Water 

Mix dry ingredients. Add eggs, butter, salt, and water. Mix on low 2 minutes. Mix on medium 3 minutes. Let rise 10 minutes.  Shape into balls and let rise until double. Make Glaze and place in bottom of cake pan. Arrange raised dumplings side by side in cake pan. Cover with foil and bake 25 minutes at 250. Do not peek while cooking. Remove foil, increase temperature to 300 and bake 10 minutes longer. Drizzle top with glaze and serve with spoon. 

Glaze

     2 ½ C. Butter 
     3 ½ C. Sugar (White) 
     1 quart Milk 

Melt butter, stir in sugar and mix until smooth. Stir in milk. 

     Pam No-Stick Cooking Spray 
     1 Can 10 oz. Ro-Tel Diced Tomatoes 
     1 C. Instant Rice 
     1/3 C. Water 
     1 Green Pepper Diced 
     2 Green Onions Sliced 
     2 C. 8 oz. Shredded Cheddar Cheese (Divided) 
     1 Can Ranch Style Refried Beans 
     10 Flour Tortillas (6" to 7") 
     1 C. Salsa 

Preheat oven to 350. Spray a 9" x 12" baking dish with pam. Set aside. In a medium saucepan, combine rotel, rice and water. Heat to boil. Reduce heat, cover and simmer 1 minute. Remove from heat and let set 5 minutes. Stir in pepper, onions, and 1 cup cheese. Spread about 3 tablespoons beans over each tortilla to within 1/8" from edge. Layer rice mixture over beans; roll up. Place seam side down in prepared baking dish. Cover with foil. Bake for 25 minutes. Cut tortillas into 4 pieces and place on platter. Top with salsa and cheese. Makes 40 bite size burritos. (Tina also puts taco meat in hers and uses big tortillas.) 

     1 ¼ C. Softened Butter 
     2 C. All-Purpose Flour 
     2 C. Grated Cheddar Cheese or (1 C. Grated Cheddar and 1 C. Grated Swiss Cheese) 
     Salt 
     Freshly Ground Pepper 

Work butter into flour with fingers or pastry blender. Mix in grated cheese, salt and pepper to taste, and blend well until dough forms a firm ball. Refrigerate for 2 or 3 hours or overnight. (No need to refrigerate unless dough is to be rolled out.) When ready to bake, roll out dough with rolling pin about 1/8" thick. Cut out "things" with small round cookie cutter. Place "things" on cookie sheets and bake in preheated 375 oven for about 15 minutes or until lightly browned. Serves 8 to 10. 

     2 lbs. Ground Pork 
     1 lb. Shrimp 
     1 C. Grated Carrots 
     1 C. Green Onions 
     5 lbs. Green Beans (Cut Thin) 
     1/3 teas. Black Pepper 
     1 teas. Salt 

Brown ground pork. Add pepper and salt. Add the shrimp and all remaining ingredients. Let it boil for 10 minutes. Let it cool before wrapping. 

     2 lbs. Ground Beef 
     1 Medium Onion Minced 
     ½ C. Chopped Celery 
     1 Clove Garlic Minced 
     2 Tbsp. Butter 
     2 Tbsp. Vinegar 
     1 C. Catsup 
     2 Tbsp. Worcestershire Sauce
     Salt 
     Pepper 
     1 teas. Dry Mustard
     1 Tbsp. Brown Sugar 
     1 C. Beer 

Shape meat into balls. Sauté onions, celery, and garlic in large skillet. Stir in remaining ingredients. Add meatball and simmer for 30 minutes. They are better if refrigerated overnight in sauce. Reheat gently to serve. 

     1 C. Finely Crushed Vanilla Wafers 
     1 C. Confectioners Sugar 
     1 C. Chopped Pecans 
     2 Tbsp. Cocoa 
     2 Tbsp. Light Corn Syrup 
     ¼ C. Bourbon 
     Sugar 

Combine vanilla wafer crumbs, confectioners sugar, pecans, and cocoa in medium bowl. Add corn syrup and bourbon; mix well. Shape into 1" balls with wet hands. Roll in sugar. Store in airtight container in cool place. Yield 36 balls. 

     1 lb. Hot Sausage (Cooked and Crumbled Up) 
     1 lb. Grated Cheese (Cheddar or Rat) 
     3 ½ C. Bisquick Mix 

Combine crumbled sausage, cheese and biscuit mix. Mix well and form into balls about the size of walnuts. Back at 350° for 20 to 30 minutes. 

     1 Gal. Jar Whole Dill Pickles (Drained) 
     1 Bottle Tabasco Sauce 
     3 Cloves Garlic (Minced) 
     1 - 5lb. Bag Sugar 

Drain pickles. Cut pickles into 1" thick slices. Re-pack in gallon jar by layering pickles, Tabasco, garlic, and sugar. Tighten lid and gently tip jar back and forth daily to allow sugar and spices to mix. (Can leave on the counter for 1 week until sugar has melted.) Store in refrigerator. Will be ready in 3 or 4 days. 

     1 ½ lbs. Hamburger 
     1 Small Onion 
     ½ teas. Garlic Powder 
     ¼ teas. Salt 
     ¼ teas. Pepper 

Combine ingredients and roll into balls. Drop into sauce and cook (simmer) about 30 minutes. Serve on toothpicks as horsderves or on rice as main dish. 

Sauce

     1 C. Picante 
     1 Can Jellied Cranberry Sauce 

Heat until cranberry sauce is melted.