Jojo Loveable XXX xoxoxo

  TARTER SAUCE 1 Cup Mayonnaise  1/4 Cup Dill Pickle Finely Diced  1 Tbsp Rinsed and Chopped Capers 1 tsp Dijon Mustard 1 Tbsp Lemon Juice 2 tsp Onion Powder 1/4 tsp Hot Sauce 1 Pinch of Black Pepper 1) Mix together in a bowl.  

 TUNA CAKES CAKES 1/4 Cup Mayo  2 Tbsp fresh lemon juice  1 tsp Lemon Zest  1 Tbsp Dijon Mustard  1 tsp Worcestershire Sauce 1 tsp Old Bay Seasoning  1 tsp Old Bay Seasoning  1 tsp Garlic Powder  1/4 tsp Salt 1/4 tsp freshly Ground Black Pepper  1/4 tsp Cayenne Pepper  2 Whole Green Onions, Chopped 1 Tbsp Fresh Parsley, Chopped 2 Tbsp Salted Butter, Melted  1/2 Cup Ritz Crackers, Crushed  1/4 Cup Bread Crumbs  1 Can Tuna 2 Tbsp Cornstarch 1/2 Cup All-Purpose Flour  1 tsp Garlic Powder 1/4 Cup Veggie Oil   TOPPERS 1 Tbsp Fresh Cilantro, Chopped  1 Tbsp Fresh Dill, Chopped  1 Tbsp Fresh Chives, Chopped  1) To make the cakes, whisk this lovely family of ingredients together in a medium-sized bowl: mayonnaise, lemon juice, lemon zest, mustard, Worcestershire sauce, Old Bay, garlic powder, salt, black pepper, and, last but not least, cayenne pepper. Mix in the chopped green onions and fresh pa...

  WHITE DIP 1 Tbsp Worcestershire Sauce 1 Tbsp Dijon Mustard  1/2 tsp Dried Tarragon  1Tbsp Fresh Parsley Chopped 2 Tbsp Dill Relish  1 Cup Mayo  1 tsp Fresh Lemon Juice 1 Tbsp Olive Oil  3 Cloves Garlic, Finely Minced  Pinch of Salt  Pinch of Pepper 1) Combine all of the ingredients and mix well. Refrigerate the sauce for a few hours prior to serving.

  CRANBERRY RELISH 4 Cups Fresh or Frozen Cranberries  2 Cups Sugar  1 Cup Orange Marmalade  1 Cup Chopped Walnuts, Toasted  3 Tbsp. Lemon Juice  1) Preheat oven to 350F. In an ungreased 13x9in. baking dish, combine cranberries and sugar. Cover and bake for 1 hour. 2) In a large bowl, combine the orange marmalade, walnuts and lemon juice. Stir in cranberry mixture. Cover and refrigerate until chilled. 

  SAVORY BREAD 1/4 Cup Minced Fresh Parsley  1/4 Cup Olive Oil 2 Tbsp. Minced Fresh Oregano  1 Tbsp. White Wine Vinegar 2 Garlic Cloves, Minced  3/4 tsp. Kosher Salt 1/4 tsp. Ground Cumin  1/4 tsp. Pepper 1/8 tsp. Crushed Red Pepper Flakes 2 Tubes (12oz. each) Refrigerated Buttermilk Biscuits  1) In a shallow bowl, combine the first 9 ingredients. Cut each biscuit in half and shape into a ball. Roll in herb mixture.  2) Place biscuit pieces in a greased 10-in. fluted tube pan. Bake at 375F until golden brown, 18-22 minutes. Cool 10 minutes before inverting onto a serving plate.

  PINEAPPLE MEATBALLS 1 Can (8oz.) Crushed Pineapple 1 Large Egg 1/4 Cup Dry Bread Crumbs  1/8 tsp. Pepper  1 Pound Ground Beef  GLAZE  1/4 Cup Packed Brown Sugar  1/4 Cup Ketchup  1/2 Cup White Vinegar    1) Drain pineapple, reserving juice. Place pineapple and 2 Tbsp. juice in a large bowl (set remaining juice aside for glaze). Add the egg, bread crumbs and pepper to pineapple. Crumble the sausage and beef over mixture and mix lightly but thoroughly. Shape into 1 - in. balls.  2) Place the meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 450F for 12 -15 minutes or until a thermometer reads 160F. 3) Meanwhile, in a large skillet, combine glaze ingredients and reserved pineapple juice. Add meatballs. Bring to boil over medium heat. Reduce heat; cook and stir for 5-10 minutes or until heated through.