Sunday, February 7, 2010

Pigskin: Deviled and Balled

It's sloth - wait, I mean Superbowl - Sunday. Time to nosh and nibble. Dip and dunk. And drink. And wear your favorite cardigan sweater.Here's an appetizer that's damn near impossible to fumble from Better Homes & Garden's Snacks and Refreshments cookbook (c)'63 that's sure to score at your party.

Ham Ball
2 4 1/2-ounce cans deviled ham
3 tablespoons chopped stuffed green olives
1 tablespoon prepared mustard
Bottled hot pepper sauce to taste
1 3-ounce package cream cheese, softened
2 teaspoons milk

Blend deviled ham, olives, mustard and hot pepper sauce. Form in ball on serving dish; chill. Combine cream cheese and milk; frost ball with mixture. Chill; re-move from refrigerator 15 minutes before serving. Trim with parsley. Pass crackers.

What are YOU bringing to the party? Do tell.


  1. We're a bunch of non-believers, so no Super Bowl for us in my humble abode. But we still have special treats for supper tonite...artisan smoked salmon and big mamma shrimps! YUM!

  2. I made spinach dip but I would totally eat that ham dip - although Im thinking I would eat it alone.

  3. Us Kitschy collectors need to stick together...glad I found you...come for a visit, Dianne

  4. Heidi, see you took me up on a visit...shall we exchange blog rolls ...I'll add you now....for me
    even though I am C.Dianne Zweig Kitsch n Stuff there usually isn't room for the whole Kitsch n Stuff will work. OK Im adding you now...


  5. Thanks for giving such a full and honest review of cleaving. I had it on my amazon list but will remove asap. Loved Julie & Julia, hate it when stuff goes to peoples head and they lose what made them fresh. From your review I take it shes far from fresh in her current skanky state!