CRABMEAT SNACKS

8 slices bread
] tin crabmeat
1 tablespoon lemon juice
Y% cup chili sauce
] teaspoon Worcestershire sauce
4 cup salad dressing
Salt and pepper to taste

Toast bread on one side. Spread other
side with butter. Combine all other in-
gredients (except salad dressing) and
spread on bread. Top with salad dress-
ing, put under broiler until bubbly on
top. (Men’s favorite).

—NELL LANIGER

SHRIMP POTATO
CHIP DIP

cup mayonnaise
cup cream, whipped
tablespoons chili sauce
teaspoon grated onion
clove gariic
tablespoon chopped green pepper
tablespoon Worcestershire sauce
tablespoon lemon juice
Pinch of salt

1 cup mashed shrimp
(I put through food chopper)
Sprinkle of paprika

Cs
DON tet tet eS Ret it

ree
Ns

Remove the garlic clove before serving.
—Mary DELF

CHICKEN CURRY MARBLES

Pound the white meat of a chicken to a
paste. Add curry powder, salt and pepper
to taste. Form into small balls, roll in
finely chopped walnuts. Serve with
wooden picks.

—EpNA GARBUTT

OLIVE SNACKS
4 cup ripe olives
About 3/4 cup nippy cheese spread
4 teaspoon Chili powder
3 tablespoons melted butter
12 slices bread

Cut olives in small pieces. Soften cheese
with fork, blend in Chili powder and
olives. Trim crusts from soft fresh bread,
spread with cheese mixture. Roll as for
jelly roll, Fasten with picks. Brush on
all sides with melted butter.

Arrange close together on baking sheet.
Bake in hot oven 450°F. about 10 min-
utes, or until crisp and browned. Cut
each roll into 3 pieces; serve at once.
Makes 3 dozen bite-size rolls.

—Mary FIEeLp

(4)

SNAPPY CHEESE DIP

3 4-07. packages white cream cheese
4 ib. blue cheese

] tablespoon grated onion

1 tablespoon Worcestershire sauce

Mash cream cheese, blend in crumbled
blue chcese and seasonings, whip till
light and fluffy. If necessary beat in a
little cream to make of dipping consis-
tency. Pile lightly into small dish, sprinkle
with parsley. Serve with crisp round
crackers or potato chips.

—ANN HEWSON

SARDINE APPETIZERS

1 can sardines

4 oz. package cream cheese
Lemon juice to taste

1 tablespoon finely minced onion
Mashed garlic to taste
Grcen onions to taste

2-tabtespoons mayonnaise

Mash sardines with fork, blend in cream
cheese. Add lemon juice and seasonings,
moisten with mayonnaise. Whip until
fluffy. Serve as a dunk with potato chips
or tiny cocktail crackers.

CLAM DIP

Y cup mayonnaise
Y cup ketchup
1 8-0z. can minced clams, well drained

Mix well together, and serve with potato
chips or small crackers.

COCKTAIL PICKINGS
(Nuts & Bolts)

Canadian version:

2 ibs. mixed nuts (peanuts will do)
1 12-0z. package Shreddies

1 10-0z. package Cheerios

1 614-02. package pretzel bits

] 514-02. package pretzel sticks

2 cups salad oil

2 teaspoons Worcestershire sauce

1 teaspoon garlic salt

1 teaspoon celery salt

] teaspoon Ac’cent

Mix all ingredients in a large roasting
pan and bake in slow oven, 250°F. for 2
hours, stirring and turning every 15 min-
utes with wooden spoon. Butter or bacon
fat could be substituted for oil.

American version:

Use rice Checks and wheat Checks in-
stead of Shreddies.

— MARGARET ANDERSON