Page 94 ANYONE CAN COOK

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HORS D’OEUVRES

Imagination and patience are assets for the hostess who wants to serve these tasty tit-bits. They can be simple or intricate as you wish, depend- ing on your time and budget. The following are simple and colourful suggestions. Use them as a guide for your own originality.

ROLLED HORS D’OEUVRES

HAM ROLLS—Spread thin slices of cooked ham with a mixture of 3 ounce package of cream cheese, 2 tbsp. chopped olives, 1 tsp. horseradish, 2 tbsp. cream or mayonnaise. Roll up and fasten with toothpicks. Rolls may be chilled and cut in %-inch slices then stuck with cocktail picks to be served in a holder. When making these tiny rolls omit a little of the cream or mayonnaise as cheese mixture should be stiffer.

DRIED BEEF ROLLS—Spread thin slices of dried beef with a mixture of cream or cottage cheese and relish or spread with prepared mustard and a lightly seasoned chopped egg filling.

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Hors D’Oeuvres to Serve on Tooth Picks

Olives stuffed with cheese, nuts or meat spreads.

Nut meats put together in pairs with a small ball of cream cheese or well seasoned cheese.

Cubes of ham, lunch meat, cheese, with tiny olives, onions or sweet pickle slices.

Pineapple cubes spread with cream cheese and rolled in nuts.

Wrap bacon around oysters or shrimp. Broil until bacon is crisp and serve hot.

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ASPARAGUS TIP ROLLS

Cut fresh bread in thin slices; remove crusts. Spread slices with prepared mustard; wrap each around well-drained cooked or canned asparagus tip. Fasten with pick. Wrap in waxed paper; cover with damp cloth. Chill thoroughly. When ready to serve, remove picks.

Note: These are attractive when the bread is rolled cornerwise and the rolls cut in half, and are especially so when the tips are dotted with mayonnaise coloured yellow with food colouring.

STUFFED EGGS

Shell 8 hard cooked eggs, cut in halves and remove yolks and mash. Add 1 cup flaked cooked lobster, % cup chopped walnuts, % cup chopped celery, 2 tbsp. minced green pepper, 1 tsp. lemon juice, %4 tsp. salt and mayonnaise to moisten. Stuff whites with mixture. Serve on platter garnished with pimiento strips.

VARIATIONS—To the mashed egg yolk may be added:

1. Mashed anchovies, chopped parsley, chopped celery and mayonnaise.

2. Mashed or grated cheese, chopped green pepper, chopped nuts, worcestershire sauce and salad dressing.

3. Chopped meats such as chicken livers, ham, sausage, chicken, crisp bacon, or meat loaf, combined with chili sauce, prepared mustard and salad dressing.

4. Chopped rice or stuffed olives, cottage cheese, chopped mushrooms, tabasco sauce and mayonnaise.

GARNISHES FOR EGG HALVES —Sliced olives, radishes, pickles, pimiento or green pepper strips, pearl onions, grated cheese and parsley.