2 “7

Port Wine Cheese Spread (about 2 cups)

2 cups grated cheddar cheese Y, cup Canadian port wine
8-0z. package cream cheese dash tabasco sauce
2 tbsps. butter

Have cheddar cheese, cream cheese, butter at room tempera-
ture. Blend well in a mixing bowl, using fork or pastry blender.
Gradually add port wine and tabasco sauce. Beat with an
electric mixer until smooth and creamy. Place in bowl, cover
and store in refrigerator. Before serving, allow it to come to
room temperature so it will spread well. Serve with crackers
for the cocktail hour, or serve with toasted crackers and fresh
fruit for a dessert.

Broiled Tuna Sandwiches (4 servings)

7-0z. can tuna 10% -0z. can condensed cream of
Y, cup chopped cucumber mushroom soup
Y cup diced celery Y, cup Canadian dry sherry
Y, cup sliced stuffed olives 1 cup shredded cheddar cheese
Y, cup mayonnaise 4 slices bread
paprika

Drain tuna, and flake. Add chopped cucumber, celery, olives,
mayonnaise to flaked tuna and mix well. Combine mushroom
soup, sherry, in top part of double boiler. Add cheese, and cook
over hot water until cheese melts. Remove from heat and stir
until well blended. Toast bread on one side, arrange slices on
baking pan, untoasted side up. Heap tuna mixture on each slice
and pour cheese-mushroom sauce over. Broil until cheese
is bubbly and lightly browned. Sprinkle with paprika and
serve immediately.

= , J