HORS D’OEUVRES an

STUFFED CELERY

1 pkg. cream cheese 2 tablespoon nuts chopped
2 tablespoons olives chopped Y teaspoon salt
fine Sprinkle cayenne pepper

Wash celery and dry. Spread mixture to fill the hollow. Serve as a first course
Or appetizer.

HAM AND RELISH CANAPE SPREAD

1 cup ground ham (cooked) Salt and pepper to taste
Y2 cup cucumber relish Mayonnaise

Mix ham, relish, salt and pepper, adding enough mayonnaise to make it spread
easily. Serve on bread squares.

CANAPE SPREAD

1 cup ground ham (cooked) Mayonnaise to moisten

1 cup grated sharp cheese Salt and pepper to taste

1 tablespoon grated onion
Mix all ingredients well, adding mayonnaise until thin enough to spread.
Spread on crackers and garnish with parsley or watercress.

SARDINE FINGERS
Skin and bone the required number of large sardines. Make them into a paste
with some of the oil in the can. Season with freshly ground black pepper and red
pepper. If you wish, a few drops of worcestershire sauce. Serve on fingers of bread
and butter and garnish with sieved yolk and white of hardboiled eggs.

CANAPE OF SHRIMP AND MUSHROOMS

1 can shrimp (% bb.) 1 tablespoon diced pimento
1 can cream of mushroom soup 2 tablespoons sherry
Y2 teaspoon salt 1 tablespoon butter

Dash cayenne Buttered bread crumbs

1 tablespoon diced green pepper

Clean shrimp and cut each into 3 or 4 pieces. Heat in soup. Add salt and
cayenne pepper. Blanch green pepper in hot water, add with pimento to shrimps.
Add sherry and butter, and when all mixed spread mixture on toast rounds 3 inches
in diameter. Sprinkle with buttered crumbs and brown in even. This recipe yields
about 30 canapes.

SHRIMP AND EGG CANAPES

2 hard boiled eggs, riced Y teaspoon salt

3% cup finely ground boiled Few grains cayenne pepper
shrimp Yq cup mayonnaise

1 tablespoon finely chopped Yq cup cream, whipped
chives

Combine eggs, shrimp, chives, salt and cayenne pepper. Mix well with a fork.
Stir mayonnaise in and cream together until well blended. Add to shrimp mixture.
Mix thoroughly. Serve on crackers or toast triangles.

QUICK SHRIMP DIP

2 cups tomato catsup 1 teaspoon femon juice
Y2 cup prepared horseradish, 3 drops tabasce sauce
mere if desired A little garlic sauce if desired

The catsup and herseradish make a simple combination and it’s good. Use
‘cleaned shrimp on toothpicks.

CHERRY DIP
Mash well Y% Ib. Philadelphia cream cheese, add a little salt and one cup of
ground or chopped maraschino cherries. If too dry add some of the liquid off the
cherries. Can be used as a spread on crackers or potato chips.