GUACAMOLE DIP Carol Temple 4 avocadoes, mashed celery chopped fine 83/4 c. Miracle Whip 1 tomato diced green onions, diced : 3-4 Tbsp. taco sauce Mix all ingredients; let stand 1 hour before serving with taco chip, vegetables or various chips. VEGETABLE DIP Linda Margaret Holt 1c. sour cream 1 tsp. dill weed 1c. salad dressing 1 hard boiled egg 1 Tbsp. parsley 1/4 tsp. garlic salt 1 Tbsp. green onion 1 tsp. beau monde (optional) Grate egg, mix in sour cream and salad dressing. Mix in all other ingredients. Use as dip for raw vegetables such as carrots, turnips, broccoli and cauliflower. CHEESE BALL Bobbi Lynn Heckford 226.8 g. medium Cheddar 113.4 g. Gouda cheese cheese 1 Tbsp. Worcestershire sauce 226.8 g. Philadelphia Cream 2 Tbsp. grated onion cheese 1/2 c. chopped walnuts Let cheese stand at room temperature at least one hour. Grate cheese and add to cream cheese. Mix well. Add worcestershire sauce and onion. Roll into balls and roll in chopped nuts. HAM AND CLAM PUFFS Joanie Fletcher Puffs: 2c. water 1 tsp. salt 1c. butter 6 eggs 2c. sifted flour Preheat oven to 400 degrees. In a medium saucepan, bring water and butter to a boil. Remove from heat and add flour and salt all at once, stirring in quickly with a wooden spoon until a smooth paste forms. Add each egg separately, stirring until mixture is completely smooth and elastic and comes away from the sides of the saucepan. Spoon by teaspoonfuls or pipe out on 3 greased cookie sheets. Bake for 15 minutes; turn heat down to Hes eres for 10-15 minutes more. Remove from oven and cool, Clam Filling: 1 can (51/2 0z.) minced clams 1/3 cc. finely chopped onion 1/2 lb. cooked ham, chopped 2 tsp. anchovy paste 1c. sour cream 1/2 tsp. pepper 1 c. mayonnaise 1/4 c. chopped parsely 1c. grated Parmesan cheese continued, ....