Place eggs in pan of cold water.

Bring to rolling boil, shut off heat and cover for 15 minutes.
Run under cold water and peel eggs.
Slice lengthwise and remove yolk.

Add to yolks:
1 tsp salt
pepper
mustard
mayo

Mix together:
1 t garlic powder
3# hamburger
1 c milk
2 c oatmeal
2 eggs
1 t salt
1/2 t pepper
1/2 t chili powder
1 t Worcestershire
1 t onion powder

Sauce:
2 c brown sugar
2 c ketchup
1 t Worcestershire
2 t mustard

Arrange meatballs in baking pan. Drizzle with part of the sauce. Bake 1 hour at 350. Put in slow cooker with remaining sauce.

Makes 65-70 balls.

1/4 c butter
1 1/4 t seasoned salt
4 1/2 t Worcestershire sauce
8 c chex mix (corn, rice, wheat)
1 c mixed nuts
1 c pretzel sticks

Preheat oven to 250. In open roasting pan in oven, melt butter. Stir in Worcestershire sauce and seasoned salt. Gradually add cereal, nuts, and pretzel sticks until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on absorbent paper to cool. Store in air tight container.

4 medium tomatoes, chopped
1/2 c finely chopped onion
1/2 c finely chopped celery
1/4 c finely chopped green pepper
1/4 c olive oil
2-3 T drained chopped green chilies
2 T red wine vinegar
1 tsp mustard seed
1 tsp salt
1 tsp crushed corriander
dash of pepper

Combine, cover, and chill overnight. Serve with tortilla chips

Drain whole water chestnuts (3 cans).

Cut raw bacon into 1/3 pieces. Wrap bacon around water chestnut (overlapping). Stick toothpick in it. Brown in skillet.

Sauce: Equal parts tomato sauce and sugar. Simmer until sugar dissolves.

Pour sauce over ramaki and serve warm.