Not really. This is the time of the year when we attend Christmas parties at church, at work and among family and friends. It's party time! After New Years Eve we are all partied out. That's when the bills start rolling in. So while we can, let's look at some recipes to enjoy. I like cheese balls and such. They can be made ahead of time, stored in the fridge and brought out a half hour or so before the first guests arrive.

When I was growing up, parties were a “seldom” thing at our house. We were not church-going people, so church get-togethers were not an option. I do remember the Christmas celebrations at our one room country school. All of us had been preparing at least a month for that special event. I have written about my brother, Rodney, and his difficulty in learning his first grade recitation piece at Christmas in 1934. Our whole family knew it by heart by the time he could recite it. I can still say it: “I'm not very old, but I can just guess. I can say 'Merry Christmas' just as well as the rest.” Merry Christmas!

Great Balls of Cheese! Great Balls of Liver! That doesn't sound so good, but it is. I have two favorites to spread on crackers whether there's a party or not. I don't need an excuse to make either one, for that matter. I hope you like them, too.

BEEF LIVER PATE
1 lb sliced beef liver
1/4 cup butter, divided
1 large onion, chopped
1 medium carrot, sliced
1/4 teaspoon garlic powder
1/2 teaspoon curry powder
2 teaspoons chicken bouillon powder
1/2 teaspoon salt
1/2 cup water

Cook beef liver in 1/4 cup butter over medium heat until lightly browned. Add onion, carrot and remaining ingredients. Cover and simmer 5 to 10 minutes until carrots are tender. Remove from heat. Pour off vegetables and broth. Cool slightly. Reserve broth. Dice liver into small pieces. Put liver, vegetables and broth in blender, doing a small amount at a time. Blend at high speed until smooth. Blend in remaining butter. Turn into lightly oiled bowl. Cover with plastic wrap and store in refrigerator overnight. When ready to serve or carry to the party, remove bowl from refrigerator. Turn out onto serving plate. Stick a sprig of fresh parsley in top and serve with assorted crackers.
Note: If desired, can be frosted with whipped softened 8-ounce package of cream cheese and a sprig of parsley, too.

CHEDDAR CHEESE BALL
8-ounces sharp Cheddar cheese, grated
8-ounces mild Cheddar cheese, grated
1 small onion, grated
1 tablespoon lemon juice
1/2 cup mayonnaise
1/2 teaspoon garlic powder
1 teaspoon prepared horseradish
1 tablespoon canned diced pimiento, well drained
Dash Worcestershire sauce
1/2 cup pecans, finely chopped

Mix all ingredients together except the pecans. Form mixture into two balls. Roll each ball in pecans until well covered. Wrap with plastic wrap and refrigerate overnight. The flavor is enhanced when prepared 12 to 24 hours in advance and served at room temperature. Serve with assorted crackers. Makes 3 cups.
Note: I buy the bar cheese in the dairy case when it is on sale.