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HAM AND CLAM PUFFS (Continued)

To prepare clam filling: In a medium bowl, combine drained
clams, ham, sour cream, mayonaise, Parmesan cheese, onion,
anchovy paste and pepper. Slice each puff in half and fill
with a tablespoon of filling. Refrigerate until serving time. May
be heated in a 350 degree oven if desired. Garnish with parsley.
Makes 6 dozen. *Can be made 4 weeks in advance - bake and
fill puffs and freeze. On day of party, remove puffs from
freezer and place in 350 degree oven for 20 minutes to thaw.

CRAB MEAT ROLLS Sally Colville

10 slices bacon cut in half 1 Tbsp. lemon juice

1/2 c. dry bread crumbs 1/4 tsp. salt

1 can crab meat 1/4 tsp. Worcestershire sauce
ore 1/4 tsp. pepper

2 Tbsp. tomato sauce 1/4 c. parsley (optional)

Fry bacon until cooked, but not crisp. Mix rest of ingredients
together well. Roll into small balls. Wrap becon around.
Fasten with toothpicks. Broil 10-12 minutes 5 inches from heat.
Serve hot. (Freezes well)

HAM AND CHEESE BALLS Jennifer Dianna Blair

8 oz. pkg. cream cheese 2 Tbsp. chopped parsley
1/4 c. mayonnaise 1 tsp. minced onion
1-8 oz. Tins Burns flaked ham 1/4 tsp. Tabasco

1/2 c. chopped walnuts

Beat cheese & mayonnaise until smooth. Stir in next five
ingredients. Cover and chill several hours. Form into two
medium sized balls. Rollin nuts to coat. Freezes well.

CRUNCHY SHRIMP Jennifer Dianna Blair

large frozen shrimp seasoned bread crumbs
melted butter

Thaw peeled, cleaned and deviled shrimp. Dip in butter and
roll in bread crumbs. Bake on a cookie sheet at 500 degrees
for about 10 minutes.

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