Drinks
and Appetizers

When friends come aboard to have a drink before dinner, serve something
tasty to nibble on.

NUTS AND BOLTS

These can be made at home and kept in airtight plastic containers or
bags.

¥% |b. margarine ¥% tsp. celery salt
2 cups Rice Chex or Corn Chex 1 tsp. onion salt
2 cups pretzel sticks ¥ tsp. garlic salt
1 cup Cheerios 2 cups blanched peanuts

Melt the margarine in a roasting pan and add the rest of the ingredients.
Mix thoroughly. Crisp in oven, uncovered, for 2 hours at 250°, stirring
occasionally. Doug Cook — “‘Hallowe’en”’

CURRY DIP

1 cup mayonnaise
1 tsp. curry powder

Mix and serve with raw vegetable sticks.

ONION TIDBITS

1 pkg. onion soup mix 2 cups bite-sized corn or wheat
2/3 cup melted margarine cereal

2 tbs. grated Parmesan cheese 2 cups bite-sized rice cereal

1 cup peanuts

Mix all and bake in 250° oven for half an hour. Stir occasionally. Store
in airtight container.

TASTY CRACKER SPREAD

Blend together:

1 small package cream cheese ¥, tsp. curry powder

¥% cup grated cheddar cheese Dash salt

1 tbs. sherry 2 tbs. chopped chutney

Spread on crackers, garnish with chopped parsley or chives.

Commercial packaged spreads and dips are handy to have on board.
Nalley’s Shoestring Potatoes in cans are also “handy to have’’.
Try combining raisins and peanuts for a change.

DRINKS “SANS”
TOMATO JUICE

Add a little salt, lemon juice, a few drops of worchestershire sauce or
onion juice.