1 cup salad oil 1 teaspoon salt ? DEVILED

Y2 cup dry white wine 1 teaspoon monosodium glutamate

V2 cup wine vinegar 1 clove garlic SHRIMP
2 tablespoons prepared mustard V4 teaspoon pepper

2 tablespoons prepared horse-radish 2 pounds large or jumbo shrimp,
1 tablespoon paprika cooked and shelled

Put all ingredients except shrimp into OSTERIZER container, cover and process at
WHIP until well blended. Put shrimp into a bowl, cover with marinade and refrigerate

several hours.
Yield: about 40 shrimp

Z igh et A : eighths " ese pepper CHICKEN
4 cup melted chicken fat tablespoon red wine

Y2 pound chicken livers 2 hard-cooked eggs LIVER
1 teaspoon salt PATE

Chop onion in MINI-BLEND container. Sauté onion and chicken livers in chicken fat.
Put sautéed onion and livers, seasonings, wine and whites of the eggs into the
OSTERIZER container, cover and process at CHOP until smooth, using rubber spatula
to aid in processing. Put egg yolks into MINI-BLEND container and chop fine to

garnish. Yield: 1% cups
1 6-ounce can minced clams Yq teaspoon salt CLAM
1 tablespoon clam juice V2 teaspoon onion salt DIP
6 drops Tabasco sauce 1 cup creamed cottage cheese

Y2 teaspoon Worcestershire sauce

Drain clams and put into OSTERIZER container with remaining ingredients. Cover
and process at BLEND until smooth, using rubber spatula to keep mixture flowing to

processing blades. Chill before serving.
Yield: 14% cups

chee ee - in nal : ea tomato sauce CRABMEAT
2 Cup fine dry bread crumbs tablespoon lemon juice
1 7%2-ounce can crabmeat, V4 teaspoon salt ROLLS
drained and flaked VY, teaspoon Worcestershire sauce
4 cup parsley sprigs Ye teaspoon pepper
egg

Partially cook bacon, but do not brown. Drain on absorbent paper and set aside.
Blender-crumb bread. Empty into measuring cup and repeat until 4% cup of crumbs
is obtained. Mix crumbs and crabmeat in mixing bowl. Put remaining ingredients into
MINI-BLEND container and process at STIR until mixed. Mix well with crumbs and
crabmeat. Form one tablespoon of mixture into a ball, wrap with % slice of bacon
and secure with a wooden pick. Place on broiler rack and broil about 5 inches from
heat for 10 to 12 minutes, turning several times to brown rolls evenly.

Yield: 20 to 24 rolls
VARIATION: Omit bacon and form the mixture into 34 to l-inch balls and broil as
above. Spear with picks before serving.

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