Sun-Dried Tomato-Mozzarella Appetizers

   1      pint          cherry tomatoes
     1/4  pound         mozzarella cheese, part skim milk -- diced
     1/4  cup           olive oil
   1                    garlic clove -- minced
   2      tablespoons   fresh basil leaf -- minced
     1/4  cup           sun-dried tomatoes, oil-packed
                        black pepper

* If using oil-packed tomatoes, drain well and pat dry. Mince. If using
dehydrated, soak in water for a few minutes according to directions on
package. Dry, then mince.

Cut mozzarella into 1/4-inch cubes. Chop fresh basil leaves finely.
Mince garlic clove; use more garlic if preferred.

Combine the cheese, basil, garlic, sun-dried tomatoes and black
pepper in small bowl. Add the olive oil and blend well. Cover and
refrigerate 1 hour to blend flavors.

Just before serving, prepare cherry tomatoes by removing the stem
end, cutting a thin slice from bottom of tomato to keep it setting
straight and removing center from tomatoes with melon baller or small
spoon. Sprinkle inside of tomatoes very lightly with salt and invert on
paper towels to drain briefly.

Stuff the tomatoes with the cheese mixture, garnish with small basil
leaves and serve immediately.

Sweet Sour Meatball Appetizers

   1      pound         lean ground beef
   1      cup           soft bread crumbs
   1      each          egg -- slightly beaten
   2      tablespoons   minced onions
   2      tablespoons   milk
   1      clove         garlic -- minced
     1/2  teaspoon      salt
                        dash of pepper
   1      tablespoon    vegetable oil
     2/3  cup           chili sauce
     2/3  cup           red currant or grape jelly

Combine first 8 ingredients.  Form into 40 meatballs.  Brown lightly in
oil.  Cover; cook over low heat for 5 minutes.  Drain excess fat.  Combine chili sauce and jelly; pour over meatballs.  Heat, stirring until jelly is melted.  Simmer 10 to 12 minutes, until sauce thickens, basting occasionally.  Makes 40 appetizer meatballs.