LAMB BALLS
1 lb. lean ground lamb lc. fine bread crumbs
1/4 c. lemon juice 1 egg, lightly beaten
1/2 c. finely minced 1/4 tsp. rosemary
green pepper 1 small clove garlic, crushed
l tsp. salt 1/2 c. milk

Combine all ingredients. Shape into tiny balls about 3/4
inch, Put in shallow baking pan in one layer. Refrigerate until
shortely before serving time. Heat oven to 400 degrees. Bake for
about 15 minutes or until brown, turning once. Serve hot on tooth-
picks. Makes about 8 dozen small meat balls.

HAM STICKS
1 (4 oz.) pkg. cream 1/4 tsp. prepared mustard
cheese, room temperature pinch of seasoned salt
1/2 tsp. horseradish 6 thin slices cooked ham

Combine cheese, horseradish, mustard and seasoned salt;
blend well with a fork. Spread mixture on 5 of the ham slices and
stack them one on top of the other, using the plain slice for the
top. Press together; chill well. To serve, cut into 1/2 inch
squares and serve on cocktail picks.. Makes 40.

SHRIMP DIP
1 c. mashed avocado 4 tsp. lemon or lime juice
(about 2 medium) 1/2tsp. salt
1/2 tsp. finely grated onion 4tsp. prepared mustard

chilled cooked shrimp
Combine above ingredients except shrimp and mash well

with a fork. Spoon into a small serving bowl and surround with the
shrimp. Serve immediately.

PIZZA OPEN FACE

1/2 c. Mazola oil salt and pepper to.taste
1 (8 oz.) can tomato paste 1 can broken shrimp
1/2 lb. strong cheese, 1 can sliced mushrooms
grated 1 can chopped dark (ripe) olives
minced onion 1/2 tsp. garlic powder, optional

-4- Lumby, B. C.