RED DEVIL 1 4¥2-ounce can deviled ham 1 cup pecans
BALLS 1 a wires cream cheese,

Put deviled ham and cream cheese into OSTERIZER container, cover and process at
BLEND until smooth, using a rubber spatula to aid processing. Remove from con-
tainer and chill in refrigerator until firm enough to shape into small balls. Blender-chop
nuts, roll balls in nuts and serve on wooden picks.

Yield: 2% dozen

BRAUNSCHWEI- 2 ey a juice ae ‘ ay eigiat cut up
Y2 pound Braunschweiger, cube g teaspoon Tabasco sauce
GER SPREAD Y4 medium onion 2 sprigs parsley
Put all ingredients into the OSTERIZER container, cover and process at BLEND until
smooth.
Yield: 14% cups
DEVILED EGGS 6 hard-cooked eggs Y2 teaspoon prepared mustard
1 teaspoon prepared horse-radish V4 cup blue cheese, crumbled
V4 cup mayonnaise (optional)

Cut eggs in half lengthwise. Remove yolks, put into OSTERIZER container, and add
remaining ingredients. Cover and process at PUREE until smooth. Heap into whites.
Garnish with parsley bits and paprika.

Yield: 1 cup
| SHRIMP SOUP 1 can frozen condensed cream of 1 teaspoon lemon juice
DIP shrimp soup, defrosted Yq teaspoon garlic powder
1 aes package cream cheese,
cube

Put all ingredients into OSTERIZER container, cover and process at BLEND until
smooth, using rubber spatula when necessary to aid in processing.
Yield: 14% cups

TANTALIZER , “i of me ue 1 package canis) cream
small tomato, peeled an cheese, cube
SPREAD quartered : Yq teaspoon celery salt
1 teaspoon prepared mustard Y2 cup blanched almonds

Fry bacon crisp. Drain and cool. Put tomato, mustard, cream cheese and celery salt
into OSTERIZER container, cover and process at BLEND until smooth. Add almonds
and bacon, cover and process at BLEND only until almonds are ground.

Yield: % cup

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