SHRIMP COCKTAIL — Denis Williams

A traditional English Entree:
Ingredients - for 4 persons:

1 cup peeled shrimp sliced tomato & cucumber
chopped lettuce

Sauce as follows:

1/2 cup mayonnaise juice of 1/2 a lemon
7-1/2 oz can of tomato sauce, a pinch of hot paprika

Mix well to produce a smooth sauce.

Method: 1/2 fill 4 wine glasses with chopped lettuce. Share shrimps evenly and
place on top of lettuce (retain 4 large shrimps). Pour sauce over contents of wine
glasses, garnish with tomato, cucumber and lemon slices. Drape 1 large shrimp over
the edge of the glasses and top with a light sprinkling of hot paprika.

MEATBALLS FONDUE W— no name, but good intentions

1 Ib ground beef 1/2 cup dried bread crumbs
1/4 cup milk 1 egg

1 tbsp minced onion 1 tsp parsley flakes

1 tsp salt 1/2 tsp Worcestershire Sauce

1/8 tsp pepper

Mix and form into meatballs. Refrigerate 5 - 6 hours before you fondue.

POTATO PUFFS FONDUE —

no name, but good intentions

1/2 cup water 1/2 cup milk
3/4 tbsp butter or margarine 1/2 tsp salt
1-1/2 cup instant potatoes 1 tbsp minced onion

2 eggs, beaten

Heat butter, water, milk and salt to boiling. Remove from heat and add instant
potatoes and 1 tbsp minced onion and heat. Cool. Then stir in eggs. Drop mixture by
teaspoon onto wax paper and chill 2 hours. Then shape into balls. Chill before you
fondue.

58