CREAMY CHOCOLATE FUDGE

4-1/2 cups sugar 1 (7 oz.) jar

1 (15 0Z.) can evaporated marshmallow creme

milk 2 (1 oz. squares) un-

1/2 cup butter or sweetened chocolate, shaved
margarine 1 tsp. vanilla

1 (12 oz.) milk 1 cup chopped nuts

chocolate bar
12 oz. semi-sweet chocolate bits

Blend sugar, milk and butter. Cook over medium low
heat, stirring until mixture has boiled gently for 5 minutes.
Break chocolate bar in a large mixing bowl, add chocolate
bits, marshmallow creme, and unsweetened chocolate. Add
cooked mixture, blending well, then add vanilla and nuts.
Beat until creamy and well blended. Pour into a buttered
9" x 12" pan. Cool. Cut in squares.

TOMATO RELISH

1 (28 oz) can tomatoes 1 tbsp. salt

2 large apples 1 tsp. MSG

2 large onions 6 drops tabasco sauce or
1 cup diced celery a few grains cayenne

3 tbsp. mixed whole 1 cup vinegar

pickling spice 2 cups sugar

Peel and chop the onions and apples finely. Tie whole
spices in a cheesecloth bag. Put all ingredients, except sugar
in a saucepan. Bring to boiling point and boil slowly, uncovered
for approximately 1 hour and 15 minutes. Stir occasionally.
Add sugar and stir until dissolved. Boil gently for 15 to 20
minutes. Pour into sterilized jars and seal with parawax.
Yield about 1 quart.

PARTY SNACK

2 cups grated sharp cheese 1 tsp. instant minced onion
1/2 tsp. Worcestershire 1 tbsp. mayonnaise
1 (4-1/2 oz.) tin devilled ham

Combine ingredients and form intoa roll 1-1/2" in diameter.
Wrap for freezer storage. Freeze. Slice with a sharp knife
and place on round crackers. Broil until bubbly hot.