Here’s an appetizer recipe with two different sauces to serve it with, this was clipped from a newspaper, date unknown. Recipes are typed below along with a scanned copy.

Appetizer Wheat Germ Ham Balls

1 lb. ground ham
1 lb. ground pork
3/4 cup wheat germ
1/2 cup milk
1/4 cup finely chopped onion
2 eggs
1/2 tsp. salt
1/2 tsp. dry mustard

Combine all ingredients. Mix well. Shape into 6 dozen balls, using about a tablespoon of mixture for each. Place in lightly greased shallow baking pan. Bake at 400 degrees for 25 to 30 minutes. Serve with either Sour Cream Dill Sauce or Pineapple-Orange Sauce (below). Yield: 10 to 12 appetizer servings.

Sour Cream Dill Sauce

2 tbsp. butter or margarine
2 tbsp. all-purpose flour
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. paprika
1 cup milk
1 cup commercial sour cream
1 tsp. dill weed

Melt butter in saucepan. Add flour, sugar, salt and paprika. Stir well to blend. Add milk. Cook over medium heat, stirring constantly until smooth and thickened. Stir in sour cream and dill weed. Heat thoroughly. Spoon over meatballs or use as a dip. Yield: About 1 3/4 cups.

Pineapple-Orange Sauce

1 can (13 1/4 oz.) pineapple tidbits
1/3 cup vinegar
1 tsp. soy sauce
1/3 cup firmly packed brown sugar
2 tbsp. cornstarch
1/2 cup orange marmalade
1 cup cherry tomato halves, optional

Drain pineapple reserving syrup. Add enough water to syrup to make 1 cup. Combine syrup, vinegar, soy sauce, brown sugar and cornstarch in medium saucepan. Mix well. Heat over medium heat, stirring constantly until clear and thickened. Add pineapple and marmalade. Heat thoroughly. Pour over meatballs and tomato halves. Yield: 2 1/2 cups.