SOUP, APPETIZERS, SANDWICHES, BEVERAGES

TANTALIZING DIP

1 cup mayonnaise % teaspoon curry powder
2 tablespoons grated onion ¥% teaspoon salt

2 teaspoons tarragon vinegar Y% teaspoon black pepper
2 teaspoons chopped chives ¥% teaspoon thyme

2 teaspoons chili sauce

Stir all ingredients in a small bowl — cover and refrigerate several hours. Especially
good as a raw vegetable dip (carrots, cauliflower, celery, radish, etc)

Nancy Hansen

WATERCHESTNUTS
1(5 oz.) can waterchestnuts Y% Cup sugar
Soya sauce 4 slices bacon

Drain chestnuts and marinate in soya sauce for 30 minutes. Drain and roll in sugar.
wrap in a piece of bacon, held in place with a round toothpick stuck through the
overlap of bacon into the chestnut. Bake at 400° for 20 minutes. Drain and serve

hot.
ys Eleanor Daly

SALMON LOG
2 tins (7% oz.) red salmon 2 tablespoons lemon juice
1 package (8 oz.) cream cheese Dash of tabasco sauce
1 tablespoon horseradish Chopped parsley and nuts

Cream all ingredients together, shape into logs and chill overnight. Roll in
chopped parsley and nuts and refrigerate — serve with crackers.

Lotte Neumann

DEVILLED HAM TARTS

1-2% oz. can devilled ham
2eggs
2 tablespoons chili sauce

Line 12 to 15 tiny tart tins with pastry and chill. Beat eggs, add ham and chilli sauce.
Bake at 350° for 12 to 15 minutes. Serve hot. May be frozen and reheated.

June Cameron

CHEESE WHIZ

2 lb. cheese, grated % tablespoon salt
% teaspoon dry mustard Y% teaspoon pepper
1 large can evaporated milk Y% cup butter or margarine

Scald milk, add other ingredients and stir over low heat for about 5 minutes or
until cheese is melted. Pour into jars, leave uncovered until cool and store in

fri tor.
refrigerator Jill Rush