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CRAB OPEN FACE

1 can crab meat (even better with
fresh)
4 Ib. velveeta cheese
% cup butter
Worcestershire sauce to taste,
speck of salt.
Melt cheese, butter and seasonings in
double boiler until creamy. Remove
from heat and add crab. Spread on
wiener rolls or dinner rolls (split in
half). Makes enough for 4 rolls open-
ed up. May be prepared early in day
and broiled when ready to serve. (A
great hit with men.)
—ALLIE Morr

COFFEE PARTY CANAPES

1 dozen UNSLICED hot dog buns, cut
off ends and slice into 5 pieces. Arrange
cut side up on well buttered cookie
sheet. Scoop a little bread out of each.
Filling:

1 tin solid tuna or crab

2 tins mushroom soup

% teaspoon curry

2 teaspoons chopped onion,

salt and pepper to taste

Small slices of cheese or grated cheese
may be put on top, after the shells
have been filled. Serve hot.

—BEVERLEY LECKIE

PIZZAS

1 small can tomato sauce, 1 small can
ripe olive pieces, 1 can sliced mush-
rooms, % lb. grated medium cheese,
grated onion to taste.
Spread on half dinner buns. Brown
under broiler.

—BERNIECE WILLIAMS

LUNCHEON SANDWICH

Toast slightly as many slices as needed,
two per person for lunch, 1 for mid-
night snack. Butter and cover with
slices of tomato, sprinkle with salt and
pepper. Cover with slices of mature
cheese, then slices of bacon. Put in
middle of 350 degree oven and cook
until bacon is sizzling and cheese is
melted.

—WILLENA CUNNINGHAM

Sandwiches and Snacks

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POTTED SHRIMP

1 can shrimp
% cup mayonnaise, % teaspoon dry
mustard, 4 to % teaspoon Wor-
cestershire sauce, 1 teaspoon
lemon juice, dash of pepper
Drain shrimp well and mash. Add rest
of ingredients and mix to smooth paste.
—Jo JorDAN

CHICKEN SANDWICH
SPREAD

% cup celery finely chopped, a few
black olives, 3 tablespoons mayonnaise,
1 tablespoon chili sauce. Add 1 cup
minced chicken and a few sliced al-
monds.

—WILLENA CUNNINGHAM

MONTREAU SANDWICH
FILLING

3 hard-cooked eggs, chopped fine
2 tablespoons finely cooked chop-
ped bacon
1 tablespoon finely chopped
mustard pickle
¥% teaspoon each, pepper, paprika
1 tablespoon melted butter
1 tablespoon mayonnaise
% teaspoon salt
Blend all together and add 2 table-
spoons anchovy paste.
—FLORENCE Moore

PINEAPPLE TOP-KNOTS

8 slices canned pineapple
1% cups grated cheese
1% cup melted butter
16 3” rounds of white bread cut
1%" thick
8 slices tomato
8 slices cooked ham
Place 8 rounds of bread on buttered
baking sheet. Brush with melted butter
and sprinkle with grated cheese. On
top of each place a slice of ham
(folded in half) and a slice of tomato,
then another round of bread. Brush
with butter and sprinkle with cheese.
Top with a slice of pineapple. Secure
each with toothpicks and bake in hot
oven until cheese turns a_ delicate
brown — about 15 minutes. Serve hot.
—HELEN BRADLEY