Toothpick Appetizers

INGREDIENTS:

Toothpicks
1/2 pound fully cooked kielbasa or Polish sausage, cut into 1/2-inch pieces
1 (10 ounce) jar red or green maraschino cherries, drained
1 (5 ounce) jar small green olives
1 (8 ounce) package processed cheese food, cubed

DIRECTIONS:

Onto each toothpick, place one piece of sausage, one cherry, one olive and one cube of cheese.

Arrange them neatly on a plate for serving.

Thanksgiving Cheese Ball

INGREDIENTS:

8 ounces cream cheese
4 ounces sharp Cheddar cheese
2 ounces crumbled blue cheese
2 tablespoons grated onion
1 clove garlic, minced
4 dashes Worcestershire sauce
1 (2.25 ounce) can green olives
1/2 cup chopped pecans

DIRECTIONS:

In a food processor, mix the cream cheese,

Cheddar cheese, blue cheese, onion, garlic, and Worcestershire sauce.

Process until well blended. Add olives, and pulse into small chunks.

Shape the mixture into a ball, and roll in the chopped pecans to coat.

Wrap in plastic, and chill at least 4 hours in the refrigerator.

Thanksgiving Won Tons

INGREDIENTS:

1 1/2 cups cooked turkey breast meat, shredded
2/3 cup dried cranberries
1/3 cup slivered almonds
1/2 cup cranberry sauce
1 (14 ounce) package wonton wrappers
1 quart vegetable oil for frying

DIRECTIONS:

Mix the turkey, cranberries, almonds, and cranberry sauce in a bowl.

Place about 1 teaspoon of the mixture in the center of each wonton wrapper.

Fold wrappers over filling, moisten edges, and press with a fork to seal.

Heat the oil in large skillet or deep fryer.

Fry the wontons in the hot oil until golden brown. Drain on paper towels.