SOUPS, APPETIZERS, SANDWICHES

TOASTED CHEESE SQUARES

Y% cup butter Y% teaspoon dry mustard

1 egg, separated Y% teaspoon paprika

Y% pound grated cheddar cheese 2 tablespoons mayonnaise
(1 cup packed) Day old bread

Y. teaspoon salt

Slice bread thick, trim off crusts, cut into 4 cubes. Cream butter and egg yolk. Add
cheese, seasonings and mayonnaise. Fold in stiffly beaten egg white. Cover sides
and tops of bread cubes — bake’ on a cookie sheet for 15 minutes at 350°.
Freezes well.

Joan Cave
COCKTAIL PARTY MEATBALLS
2 pounds ground beef 2 tablespoons soya sauce
1 cup cornflake crumbs Y% teaspoon garlic powder
1/3 cup chopped parsley Salt and pepper to taste
2 eggs 1/3 cup ketchup
3 tablespoons sherry 2 teaspoons minced onion

Mix and shape in SMALL balls — place in casserole and pour on sauce:

1 can (14 oz.) cranberry jelly 2 tablespoons brown sugar
1% cups chilli sauce 1 tablespoon lemon juice

Mix over heat to blend — pour over meatballs and bake at 325° uncovered for 2
hours. Mickey Hembroff

BRANDIED CHEDDAR SPREAD

1 pound sharp cheddar cheese, 3 tablespoons soft butter
grated fine 2 tablespoons heavy cream
1/3 cup brandy Dash of nutmeg and cayenne pepper

Combine and chill in refrigerator. Remove half hour before serving on crackers or

toast rounds. Lotte Neumann

CHEESE CRISPIES

% cup fine cornflake crumbs Y% teaspoon salt
% cup butter % teaspoon dry mustard
% pound sharp cream cheese 1/8 teaspoon paprika

% cup flour

Mix well. Roll out or press down — must be thin. Bake at 400° for 8 minutes.

Serve with cocktails. Jean Davidson