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MUSHROOM APPETIZER Joanie Fletcher
1 1/2 lbs. 1 inch mushrooms 1 Tbsp. whole peppercorns
1 garlic clove, crushed 1 stalk celery, finely diced
pinch of rosemary 2c. water
1 small bay leaf 1c. corn or olive oil
1/4 tsp. each: | juice of 1 fresh lemon
oregano 1 Tbsp. white wine vinegar
sage 1 tsp. salt

round coriander
ennel or dill

Clean mushrooms by rubbing them well with a paper towel and
cutting away rough ends of stems. Tie herbs, spices and celery
in cheesecloth. ies all ingredients with the exception of
mushrooms to the boil and simmer for 15 minutes. Add mush-
rooms, cook gently 5 minutes and let cool. Chill in the re-
frigerator at least 24 hours and drain before serving. Save
liquid for use as a meat marinate. Serves 6.

CRAB AND EGG DIP Josie MacNeill

3 chopped hard boiled eggs 1/2 tsp. garlic salt

1/2 c. finely flaked, cooked 1/4 tsp. monosodium glutamate
or canned crab meat 1 Tbsp. catsup

2 tsp. minced green pepper 1 Tbsp. mayonnaise

1 Tbsp. chopped celery

Combine all ingredients. Makes 1 cup. Serve with fresh
vegetables and/or crackers.

SHRIMP DIP Sally Colville
1 can broken shrimp 11/2 c. mayonaise
8 oz. creamed cheese small finely chopped onion

2 tsp. chili sauce

Mix well (blend). Excellent as a dip for potato chips and
vegetables.

VEGETABLE DIP Carol Temple
250 ml sour cream 1 Tbsp. horseradish

1 pkg. onion soup mix 2 Tbsp. chili sauce

113 g. shrimp pieces 1/4 tsp. dry mustard

Mix all ingredients. Let stand 1 hour before serving with raw
vegetables or chips.

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-3- Cranbrook, B.C.