SOUPS, APPETIZERS, SANDWICHES

PIMENTO CHEESEBALL

1 (8 oz.) package pimento cream 1% cup chopped olives —green or
cheese black — or some of each
5 or 6 pieces of pimento, chopped

Cream cheese with a fork, add olives and pimento. Form into a ball and roll in

crushed crisp bacon bits. Freeze. Emily Clarke

SESAME SEED SPREAD

1 large package cream cheese Y4 cup soya sauce

Toasted sesame seeds — brown in a little butter — don’t scorch. Marinate the
cheese in soya sauce for 2 or 3 days, turning occasionally. Remove and drain off
excess sauce — roll in seeds, refrigerate and serve with crackers.

Mary Delf
HOT ROCK LOBSTER CANAPES
1 (6 oz.) can lobster ¥% teaspoon worcestershire sauce
Y% teaspoon paprika 3 drops tabasco sauce
1 teaspoon prepared mustard Y% cup mayonnaise

Combine well, and spread on crackers, toast, or split buns. Place under broiler
until-bubbly and lightly browned. Crab may be substituted.

Joan Cave
HIBACHI BURGERS
1 (6% oz.) can tuna ¥% cup diced celery
2 hard boiled eggs, chopped 2 tablespoons sweet pickle relish
1 cup grated cheddar cheese Y% cup mayonnaise
10 or 12 sesame seed buns Pepper to taste

Mix well and generously fill split and buttered buns. Wrap each in foil. Refrigerate
until needed. Heat, still wrapped, over glowing coals 20 to 30 minutes, turning
frequently, until thoroughly heated. (Or bake at 400° for 20 minutes.)

Sadie Impett
CHEESE DIP
1 package (8 oz.) % a roll yellow cream cheese
plain cream cheese 1 cup mayonnaise
1 package (8 oz.) Dash of garlic salt
relish cream cheese 4 tablespoons catsup

Mix together well and refrigerate. Serve with crisp potato chips.
Mary Ross