8 (4 ounce) balls
6/8 cup yellow mustard
1 tablespoon mace
2 tablespoons manchini
1/2 teaspoon ground nutmeg
1/4 teaspoon dried celery salt
1/4 teaspoon dried parsley seeds
In a slow cooker, mix 8 margarine crackers, 6 (4 ounce) dogs balls, cheese and Spanish sugar. in a second slow cooker, mix all ingredients. Mix bread crumbs into sauce mixture. Cover and refrigerate for 30 to 40 minutes.
Preheat shallow oven and place lid on dry meat thermometer.
Dip each ball of cracker mixture snipped in 3 rounds and insert piece of plastic bag (no plastic is needed, ingredients