SOUP, APPETIZERS, SANDWICHES, BEVERAGES

PINEAPPLE CHEESE BALL

2 packages (8 0z.) creamcheese, 2tablespoons finely chopped onion

room temperature 1 tablespoon seasoned salt
1 can (8% oz.) crushed pineapple, Canned pineapple slices, maraschino
drained cherries and parsley sprigs for garnish
2 cups chopped pecans
Y% cup finely chopped green
pepper

Beat cheese until smooth — add pineapple, 1 cup nuts, green pepper and onion,
and salt. Shape into a ball and roll in remaining cup of nuts. Wrap in foil or saran
wrap and refrigerate overnight. Serve with crackers.

Elsie Jardine

INDIAN CHICKEN BALL

% lb. cream cheese ¥% teaspoon salt

1 tablespoon mayonnaise 1 tablespoon curry powder

1 cup chopped cooked chicken % cup long shred coconut (toasted if
(not canned) desired)

1 cup blanched almonds, 1 small tin water chestnuts, chopped fine
chopped (optional)

1 tablespoon Indian chutney,
chopped

Beat cheese and mayonnaise until well blended. Add other ingredients, except
coconut. Shape into a ball or log, roll in coconut and chill. Serve with crackers.
Freezes well.

Berniece Williams

PATE
1 can beef consomme 1 (3% 0z.) tin paté — corned beef, devilled
1 envelope plain gelatin ham, etc)
1 (3% oz.) package cream cheese,
softened

Dissolve gelatin in heated consommé — pour half in a small loaf pan (or use 2
small tinfoil pans) Refrigerate to set. Cream the cheese and paté together and
gradually stir in the balance of gelatin. Pour over congealed consommé — refrig-
erate to set. Turn out on a tray and serve with crackers. Delicious with any type of
paté, but SUPER if you feel extravagant enough to use Paté de foie gras.

Reba Leith