ANTIPASTO Thelma Young
2 red peppers l large tin green beans 1 tin anchovies

2 green peppers 3 tins white tuna 4 tins sliced mushrooms
1 bunch celery 4-20 oz. bottles ketchup 1 jar green stuffed olives
1 Spanish onion 2 tins black pitted olives 1 large jar dills

1 cauliflower lc. vinegar l tsp. each sugar, salt,

1 large tin yellow beans le. oil

pepper
3-10 oz. jars chili sauce

Cut up peppers, celery, spanish onion, and cauliflower. Add water to raw vegetables
and cook until tender. In the meantime boil together slowly ketchup, ofl, vinegar,
sugar, salt, pepper. Drain viene 2 vegetables and add to sauce with tuna, cut up olives,
anchovies, dills, mushrooms and beans. Simmer 10 minutes, then bottle and preserve
20 to 25 minutes, This is much better if all ingredients are chopped very fine,

Recipe makes 22 pints.

DILLED SHRIMP DIP 7 Marilyn Thauberger
1/2 ec. milk 2-4 1/2 oz. cans shrimp, ltsp. garlic salt

2-8 oz. pkg. cream cheese rinsed, drained, chopped 1/2 tsp. dill weed

2 tsp. lemon juice 2 tsp. worcestershire

Blend milk and softened cream cheese, Beat in remaining ingredients. Cover and
chill — hours. Garnish with a sprig of parsley and serve with assorted
crackers,

EMPANADA Sandy Troudt

Cream Cheese Pastry:
le. butter 1/2 tsp. salt 2 c. unsifted flour
8 oz. cream cheese
‘dm 4
1 lb. lean ground beef 1/4 c, minced onion 1/4 c. grated parmesan
11/2 oz. packet spaghetti ltsp. seasoned salt 1/2 c. grated sharp cheddar
sauce mix 2 medium tomatoes, peeled
and chopped
a Perr rere ree

~|- Fort St. John, B,. +48