BEEFY BITE-SIZE NIBBLERS — Pat Helms

1 Ib ground beef 2 tbsps prepared BBQ sauce
1/4 cup finely chopped celery 2 pkgs refrigerated crescent
1/4 cup finely chopped onion dinner rolls
1 can condensed cream of 1/4 cup water

mushroom soup 1/2 tsp chili powder

In skillet, brown beef and cook celery and onion until tender (use shortening if
necessary); stir to separate meat. Pour off fat. Stir in 1/4 cup soup and BBQ sauce.
Meanwhile, on lightly floured board, roll each package of rolls into a 12 inch square.

Cut each square into 16 (3 x 3”) on each square. Roll up; seal ends. Bake at 450° for 8 -

minutes or until brown. Serve hot. In saucepan, combine remaining soup, water and
chili powder. heat a few minutes to blend flavors. Serve as a dip with roll-ups. Makes
32 appetizers.

WON TONS — Pat Helms

1 pkg Won Ton wrappers (can buy at 6 water chestnuts, chopped
most Japanese food stores and in 2 tbsps Beau Monde seasoning

some gourmet sections in super- 2 eags, beaten
market) 2 tsps soy sauce
1 lb ground beef 2 tbsps ginger

6 tbsps green onion tops, chopped

Mix thoroughly with hands. Line up wrappers. Put 1 tsp filling on each wrapper. Wet
edges of wrapper and fold over in triangle and seal edges. Fry in hot oil or shortening.
Drain on paper towel. Serve hot. If you want, freeze them in small packages and heat
in oven before serving. Makes about 50.

SHRIMP TID-BIT — Wanda Chaleturnyk

1 can shrimp 1 cup sifted flour
1/2 cup butter or margarine 1/4 tsp salt
1 cup boiling water 4 eggs

Melt the butter in the boiling water. Add flour, salt and stir vigorously until mixture
forms a ball. Remove from heat, cool slightly. Add eggs, one at a time and mix. Wash
the canned shrimp and mash them into dough. Drop by teaspoon into about 1 inch of
hot oil. When one side is golden, turn over. This can be eaten hot with cocktail sauce
or eaten cold. Refrigerate and then reheat in oven for a few minutes if made ahead.

SPICEY BEEF BOATS — Pat Helms

1 Ib ground beef 1/2 cup finely chopped celery
1 pkg Goulash seasoning mix 2 cups grated cheddar cheese
1/4 cup water 12 small french rolls

Combine beef, goulash mix, water, celery and cheese. Saving 1/2 cup cheese. Cut off
top of rolls and some filling. Fill with meat mixture. Put remaining cheese on top of
meat mixture. Wrap each roll with foil. Bake at 350° for 45 minutes.

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