PARTY SNACKS

MARINATED TOMATOES
Julie Paquin, Saskatoon, Sask.
Place slices of fresh tomatoes in
Arizona dressing and marinate for ap-
proximately a ine ep

“RED DEER” ONIONS
Margaret Craig, Red Deer, Alta.

The dressing: 2 cups tomato soup,
1 cup salad oil, % cup vinegar, 2 table-
spoons sugar, 1 teaspoon salt, 1 clove
of garlic, 1 teaspoon dry mustard, 1
teaspoon paprika, 1 tablespoon Worces-
tershire sauce.

Mix all ingredients together with
Dover beater. Cut thin slices of Spanish
onion, separate into rings. Marinate the
onions in the dressing for 6 to 8 hours
before serving. They are delicious with
hamburgers, hot-dogs, or “make-your-
own” sandwiches.

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SHRIMP COCKTAIL
Mollie Alber, Los Angeles, Calif.

14% cups shrimp, 4 cup tomato
ketchup, 4% cup chili sauce, %4 cup
lemon juice, % cup cooking sherry
(may be omitted), 6 drops tobasco
sauce, 1 teaspoon prepared horseradish,
1 teaspoon finely chopped chives or
onions, 144 teaspoon chopped parsley.

Remove the black line from shrimp,
wash in cold water and chill in fridge.
Combine the remaining ingredients for
the sauce and place in fridge until
serving time. Place shrimp in cocktail
glasses and pour 2 tablespoons sauce
on each serving. Serves four.

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PARTY DIPS

Dip-your-own party appetizers are
very popular and should be very tasty.
These dips are usually served in a
bowl (which may be fastened to a serv-
ing dish with plasticine) and surrounded
with any type of crackers, whole wheat,
rye or corn wafers, pretzels, potato
chips, sausages, raw cauliflower, shrimp
or anything you wish.

2. &
BARBECUED SAUCE DIP
Marie Barry, Edmonton, Alta.

3%, cup ketchup, 4 cup sugar, 2 table-
spoons vinegar, 3 tablespoons Worcester-
shire sauce, % teaspoon salt, dash of
pepper.

Good with wieners, meatballs, cocktail
sausages, etc.

v2

SPICY SAUCE DIP

1% cup chili sauce, 1 tablespoon ket-
chup, % pint mayonnaise, 4 small

50

minced pickles, % small green pepper—
minced, 1 small onion—minced, % cup
cream whipped until stiff, salt, pepper,
paprika.

Mix in order given and store in the
fridge one or two days before serving.
Very tasty with potato chips,

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ONION CHEESE DIP

1% |b. soft cream cheese, finely
chopped onion, chives or garlic salt,
cream.

Soften cheese and add finely minced
onion, chives or garlic. Salt to taste.
Add cream and beat to a whipped
cream consistency. Cool in the fridge
and serve with potato chips or crackers.

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SHRIMP DIP

1 cup ketchup, 1 tablespoon tobasco
sauce, 6 tablespoons lemon juice, 1 table-
spoon Worcestershire sauce, 3 table-
spoons finely chopped celery, 1 table-
spoon finely chopped onion, salt.

Clean shrimps and keep on ice until
ready to serve. Mix the dip ingredients
Several hours before serving.

Ww Ww

PUNJABI DIP

1 cup Miracle Whip, 1 teaspoon tar-
ragon vinegar, 1 teaspoon cream style
horseradish, % teaspoon curry powder.

Combine well and place in a bowl
surrounded with raw _ cauliflower
flowerets.

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DEVILED HAM DIP

2 2\%4-o0z. cans deviled ham, 2 table-
spoons finely chopped celery, 2 hard
cooked eggs (finely chopped), %4 tea-
spoon curry powder, dash of pepper,
2 tablespoons mayonnaise.

Blend all ingredients well.

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BLUE CHEESE DIP

2 3-0z. packages cream cheese, % cup
crumbled blue cheese, 4% _ teaspoon
garlic salt, 3 tablespoons light cream.

Cream well together and surround
with potato chips or crackers.

“2

PINEAPPLE CHUNKS WITH CREAM
CHEESE DIP
Thin creamed cheese with cream and
beat to whipped cream consistency, Sur-
round with pineapple chunks speared
with colored picks.