ITALIAN ANTIPASTO
3 tins pitted black olives, cut up
2 tins or jars green stuffed olives,
cut up
1 large tin anchovies
2 small heads cauliflower, cut small
1 pound small pickling onions
1% pounds cucumbers, cut & cubed
(don’t peel)
2 pounds green peppers, cut up
3 tins solid pack tuna fish
2 pounds green beans, cut small
2 tins mushrooms, sliced
4 jars pimentos, cut up
3% cup salad oil
1% cup wine vinegar
Salt to taste
24 gallon catsup
Prepare all ingredients and add oil,
vinegar and catsup. Bring to boil in
large heavy pot, and simmer for ten
minutes stirring constantly. Pack in
sterilized jars and seal. Place in pre-
serving kettle and steam in hot water
for 15 minutes. This makes about 24
pints. Serve on crackers for a cocktail
party. —Eva THOMAS

INDIVIDUAL PIZZAS
Butter soda crackers, spread with a
mushroom tomato sauce, cover with
sliced ‘Brown nn’ Serve’. sausages,
sprinkle generously with Parmesan
cheese. Place under broiler for 3 to 4
minutes. —MUuRIEL SPRATT

CRAB MEAT DIP

1 can crab meat
Lemon juice
1 large package cream cheese
1%4 cup cream
Pinch salt
144 cup mayonnaise
1 tsp. heaping, minced onion
1 tsp. chives, finely chopped
1% clove garlic, minced
1 tsp. Worcestershire sauce
Few drops Tabasco
Clean and shred crabmeat. Marinate
for 1 hour in a little lemon juice. Whip
cream cheese and cream until smooth.
Add salt and beat in mayonnaise. Add
onion, chives and garlic. Blend well.
Fold in crabmeat. Add Tabasco and
Worcestershire. Serve with pretzels
or crackers. Serves 20.
—FLORENCE Moore

SLOPPY JOES

2 Ibs. hamburger

1 can mushroom soup

1 can cream of cheese soup
Cook the meat and drain off fat and
add the soups. A little chopped onion
cooked until brown in oil and a little
garlic salt may be added if desired.
Spread on open buttered hamburger
buns while hot. Covers 24 to 30 buns.
Excellent for teen age parties. Can be
prepared ahead and reheated.

—BETTE MARETT

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