SOUPS, APPETIZERS, SANDWICHES

CELERY SOUP

3 cups chopped celery 2 tablespoons butter
(use some leaves) 3 tablespoons flour

2 cups chicken stock 2 cups milk

2 cups boiling water 1 cup cream

% onion finely sliced Salt and pepper

Simmer celery in stock and water for % hour. Put through sieve or in blender if
smooth soup is desired. Cook onion in butter, just until tender — about 5 minutes.
Add flour and milk and cook, stirring, until thickened. Add celery and liquid, then
cream, salt and pepper. Reheat. Serves 8. Good nerve tonic. Note. Though stock is
best, 1 or 2 chicken bouillon cubes may be used.

Allie Moir
SHRIMP BOATS
1 pound cooked shrimp Y2 teaspoon grated lemon rind
Y% cup butter 1 - 15” French loaf

2 tablespoons lemon juice

Cream butter, rind and juice together. Cut loaf in half lengthwise. Spread with
butter mixture and the shrimp. Wrap in heavy foil and place in hot oven for 15
to 20 minutes. Serve with this sauce:

1 cup mayonnaise ¥%, teaspoon curry powder

2 tablespoons chilli sauce Y teaspoon salt

1 tablespoon vinegar Y%4 teaspoon pepper

2 tablespoons sour cream Y2 teaspoon paprika

2 tablespoons chopped green Mix well and chill.
deisel Flo Hodge

COCKTAIL CHEESEBALL

1 (8 oz.) package cream cheese 2/3 cup well drained chopped black olives
1 (5% oz.) package blue cheese _—1 tablespoon chopped chives
% cup butter 1/3 cup chopped walnuts

Mix together well and chill. Form into a ball and chill again. Decorate with chop-

ped walnuts. Serve with crackers. Very tasty. Nancy Hansen

GINGER CHEESEBALL

1 (8 oz.) package cream cheese  ‘%% cup slivered almonds
4 pieces preserved ginger

Cream cheese with a fork, add ginger cut in small pieces — use scissors. Shape into
a ball and roll in slivered almonds. Can be frozen, wrapped securely in heavy foil.

Emily Clarke