Franfoods

Appetizers

Antipasta skewers

3/4 CUP OLIVE OIL 1 8-0Z. PKG MOZZARELLA CHEESE

1/4 CUP WINE VINEGAR 1 4-0Z. PKG. SLICE SALAMI

1/2 TSP. SALT 24 CHERRY TOMATOES

1/2 TSP. SUGAR 12 SMALL MUSHROOMS, TRIMMED

1/2 TSP. DRY MUSTARD 1 6-0Z. JAR MARINATED

1/2 TSP. LEAF OREGANO,CRUSHED ARTICHOKE HEARTS

1/4 TSP. PEPPER 24 PITTED RIPE OLIVES

COMBINE OLIVE OIL, VINEGAR, SALT, SUGAR, MUSTARD, OREGANO, AND PEPPER IN A JAR WITH A TIGHT LID; SHAKE WELL TO MIX.

CUT MOZZARELLA CHEESE IN THICK SLICES, THEN CUT SLICES LENGTHWISE INTO STICKS. WRAP EACH STICK INSIDE A SLICE OF SALAMI; CUT IN HALF CROSS-WISE; FASTEN EACH HALF WITH OF WOODEN PICK.

THREAD 2 TOMATOES, 1 MUSHROOM, 1 ARTICHOKE HEART, 3 SALAMI ROLLS, AND 2 OLIVES ONTO EACH OF 12 LONG SKEWERS; PLACE IN A LARGE SHALLOW BAKING DISH. DRIZZLE DRESSING OVER TOP. LET STAND ABOUT AN HOUR TO SEASON AND BLEND FLAVORS.

LIFT SKEWERS FROM DRESSING; ARRANGE ON A LARGE SERVING TRAY. SERVES 12.

APP CH SEC

1 CUP DAIRY SOUR CREAM 1 TSP. LEMON JUICE

1/4 CUP MINCED GREEN PEPPER 1/2 TSP. WORCESTERSHIRE SAUCE

1/4 CUP FINELY CHOPPED CELERY DASH PAPRIKA

2 TBSP. CHOPPED STUFFED OLIVES 2-3 DROPS HOT PEPPER SAUCE

2 TBSP. FINELY CHOPPED ONION 2/3 CUP RITZ CRACKER CRUMBS

(APPROX. 16 CRACKER ROUNDS)

THOROUGHLY COMBINE ALL INGREDIENTS EXCEPT CRACKER CRUMBS. LINE 2-1/2 CUP BOWL WITH PLASTIC WRAP. RESERVE SOME OF THE CRACKER CRUMBS FOR GARNISH. SPREAD ABOUT 1/2 CUP SOUR CREAM MIXTURE IN BOTTOM. ADD ABUT 1/4 CU CRUMBS. REPEAT LAYERS USING CRUMBS AND SOUR CREAM MIXTURE. CHILL OVERNIGHT. TURN OUT ON SERVING PLATE; REMOVE PLASTIC WRAP. TOP WITH RESERVED CRACKER CRUMBS. SERVE WITH ASSORTED CRACKERS.

CB Mushroom P

1 SMALL ONION, FINELY CHOPPED 1/2 CUP DAIRY SOUR CREAM

1/2 LB. FRESH MUSHROOMS, 1/2 TSP. DRY MUSTARD

FINELY CHOPPED 1/4 TSP. WHITE PEPPER

2 TBSP. BUTTER OR MARGARINE 1 TBSP. DRAINED HORSERADISH

1 12-OZ. CAN CORNED BEEF, CHOPPED PARSLEY

COARSELY CHOPPED

SAUTE FIRST 2 INGREDIENTS IN THE BUTTER UNTIL WELL BROWNED; COOL. BEAT CORNED BEEF AND SOUR CREAM UNTIL WELL MIXED. ADD MUSHROOM MIXTURE AND NEXT 3 INGREDIENTS AND PACK IN OILED 2 CUP MOLD. CHILL SEVERAL HOURS. UNMOLD AND GARNISH WITH PARSLEY. SERVE WITH CRACKERS. MAKES ABOUT 2 CUPS.

CHAFING

2 POUNDS LEAN GROUND BEEF 1/2 CUP SALAD OIL OR SHORTENING

1 POUND GROUND PORK 3 TBSP. FLOUR

6 EGGS BEATEN 2 CANS CONDENSED BEEF CONSOMME

2 TSP. SALT 1 TBSP. KITCHEN BOUQUET GRAVY SAUCE

1/4 TSP. PEPPER 3/4 - 1 CUP SHERRY

1/4 CUP FLOUR

GENTLY MIX FIRST 6 INGREDIENTS UNTIL BLENDED. SHAPE WITH TSP INTO 3/4" DIAMETER BALLS.

BROWN A FEW AT A TIME IN HOT SALAD OIL. WHEN BROWNED IMMEDIATELY PACK CLOSE TOGETHER IN PIE PLATES EQUIVALENT TO SIZE OF CHAFING DISH.

STIR 3 TBSP. FLOUR INTO FAT IN SKILLET. STIR TIL SMOOTH. ADD CONSOMME AND KITCHEN BOUQUET SAUCE. COOK, STIRRING TIL THICKENED. ADD SHERRY; POUR OVER MEATBALLS. COOL. SET PLATES LEVEL IN FREEZER. FREEZE, THEN WRAP TO STORE.

TO SERVE: UNWRAP; LOOSEN FROM PIE PLATE BY DIPPING IN WARM WATER FOR A FEW SECONDS. SLIP MEAT AND GRAVY INTO CHAFING DISH (OR SKILLET). COVER AND HEAT OVER MEDIUM HEAT UNTIL GRAVY IS BOILING AND MEAT BALLS ARE HOT (APPROXIMATELY 25 MINUTES).

CHAFING DISH MEATBALLS

2 POUNDS LEAN GROUND BEEF 1/2 CUP SALAD OIL OR SHORTENING

1 POUND GROUND PORK 3 TBSP. FLOUR

6 EGGS BEATEN 2 CANS CONDENSED BEEF CONSOMME

2 TSP. SALT 1 TBSP. KITCHEN BOUQUET GRAVY SAUCE

1/4 TSP. PEPPER 3/4 - 1 CUP SHERRY

1/4 CUP FLOUR

GENTLY MIX FIRST 6 INGREDIENTS UNTIL BLENDED. SHAPE WITH TSP INTO 3/4" DIAMTER BALLS.

BROWN A FEW AT A TIME IN HOT SALAD OIL. WHEN BROWNED IMMEDIATELY CPCK CLOSE TOGETHER IN PIE PLATES EQUIVALENT TO SIZE OF CHAFING DISH.

STIR 3 TBSP. FLOUR INTO FAT IN SKILLET. STIR TIL SMOOTH. ADD CONSOMME AND KITCHEN BOUQUEST SAUCE. COOK, STIRRING TIL THICKENED. ADD SHERRY; POUR OVER MEATBALLS. COOL. SET PLATES LEVEL IN FREEZER. FREEZE, THEN WRAP TPO STORE.

TO SERVE: UNWRAP; LOOSEN FROM PIE PLATE BY DIPPING IN WARM WATER FOR A FEW SECONDS. SLIP MEAT AND GRAVY INTO CHAFING DISH (OR SKILLET). COVER AND HEAT OVER MEDIUM HEAT UNTIL GRAVY IS BOILING AND MEAT BALLS ARE HOT (APPROXIMATELY 25 MINUTES).

CHEESEBAll

ON DAY AHEAD, TURN 3 4-1/2 OZ. OR 6 2-1/4 OZ. CANS DEVILED HAM INTO SMALL BOWL. FREEZE ABUT 30 MINUTES OR UNTIL FIRM ENOUGH TO HANDLE EASILY.

MEANWHILE SOFTEN 3 8-OZ. PKGS CREAM CHEESE; LIGHTLY STIR AND BEAT.

WITH HANDS, SHAPE CHILLED DEVILED HAM INTO A BALL. COVER EVENLY WITH CREAM CHEESE. REFRIGERATE BALL ON PLATE. WHEN CHILLED, SMOOTH OFF SURFACE WITH HANDS; COVER WITH SARAN AND REFRIGERATE.

BEFORE SERVING, SHRED 8 OZ. SHARP CHEDDAR CHEESE (2 CUPS). GENTLY PRESS SHREDDED CHEESE OVER SURFACE OF CHEESE BALL UNTIL COMPLETELY COATED. TRANSFER TO SERVING PLATTER. REFRIGERATE. SERVE WITH ASSORTED CRACKERS OR RAW VEGETABLES.

(FOR SMALLER QUANTITY USE 2 2-1/4 OZ. CANS OR 1 4-1/2 OZ. CAN OF DEVILED HAM, 1 8-0Z. PKG. CREAM CHEESE, 4 OZ.(1 CUP) SHREDDED SHARP CHEDDAR CHEESE)

CHEESE PU

1 POUND MONTEREY JACK CHEESE

1 LB. SHARP CHEDDAR

CHOPPED MUSHROOMS TO COVER TOP

6 EGGS, WHIPPED

SHRED CHEESE; MIX UP IN 9 X 13" PAN. SPRINKLE CHOPPED MUSHROOMS ON TOP. COVER WITH 6 WHIPPED EGGS. BAKE AT 350 DEGREES FOR APPROX. 30 MINUTES UNTIL EGGS ARE SET. CUT INTO SMALL SQUARES. SERVE WARM WITH TOOTHPICKS.

Cheese TART

Vanilla Wafers

Small Cupcake Liners

Combine and beat at high speed for 5 minutes:

1 pound cream cheese, softened

3/4 cup sugar

1 Tbsp. lemon juice

2 Eggs

1 tsp. vanilla

Place a vanilla wafer on bottom of liner. Top with one large tablespoon of cheese mixture. Bake at 350 degrees for 12 to 15 minutes; cool. Top with prepared cherry pie filling.

Yield: Approximately 36

CHESTnut Meatball

2 CUPS SOFT BREAD CRUMBS 1/4 TSP. ONION POWDER

(2-1/2 SLICES BREAD) 1/2 POUND GROUND BEEF

1/2 CUP MILK 1/2 POUND BULK PORK SAUSAGE

1 TBSP. SOY SAUCE 1 6 OZ. CAN WATER CHESTNUTS,

1/2 TSP. GARLIC SALT DRAINED & FINELY CHOPPED

COMBINE BREAD CRUMBS,MILK, SOY SAUCE, GARLIC SALT AND ONION POWDER. ADD GROUND BEEF, PORK, SAUSAGE AND WATER CHESTNUTS; MIX WELL. FORM MEAT MIXTURE INTO 1" BALLS. PLACE ON 15-1/2 X 10-1/2 X 1 INCH BAKING PAN. BAKE AT 350 DEGREES FOR 18-20 MINUTES OR TILL DONE. MAKES ABOUT 5 DOZEN TINY MEATBALLS.

CHILI DIP

1 CAN (16 OZ.) CHILI CON CARNE

2 JARS (16 OZ. EACH) PROCESS CHEESE SPREAD

1 POUND SHARP CHEDDAR CHEESE, SHREDDED

2 TBSP. MINCED JALAPENOS (FROM 4 OZ. CAN OR GREEN CHILE PEPPERS)

COMBINE ALL INGREDIENTS IN TOP OF LARGE DOUBLE BOILER. HEAT OVER SIMMERING WATER, STIRRING SEVERAL TIMES, UNTIL CHEESE MELTS AND MIXTURE IS HOT. POUR INTO CHAFING DISH. SERVE WITH CORN CHIPS. YIELD: APPROX. 8 CUPS.

CHSBFLOG

1 8-OZ. PKG. CREAM CHEESE

1/2 CUP FINELY SHREDDED SHARP CHEDDAR CHEESE

2 TSP. WELL-DRAINED HORSERADISH

1/4 CUP FINELY CHOPPED DRIED BEEF

2 TBSP. FINELY CHOPPED PARSLEY

In mixer, combine first 3 ingredients and beat until blended; chill. Mix beef and parsley and sprinkle on piece of waxed paper. Spoon cheese mixture on top and shope in roll 1" in diameter, rolling until coated with mixture. Wrap in paper and chill several hours. Cut in 1/4" slices and serve on crackers or toast rounds. Makes about 40.

1/2 LOAF UNSLICED WHITE BREAD (FROZEN)

1/4 CUP BUTTER (1/2 STICK)

1/2 CUP ALL PURPOSE FLOUR

1 1/4 CUP MILE,HEATED

1 1/4 CUP SHREDDED MOZZARELLA CHEESE

1 1/2 TBSP. HORSERADISH

1 BEEF BOULLION CUBE

OIL FOR DEEP FRYING

CHUTCHEE

1 8 OZ. PACKAGE CREAM CHEESE

1 9 OZ. JAR CHUTNEY

1/2 CUP SALTED PEANUTS, FINELY CHOPPED

2 GREEN ONION, CHOPPED

CRACKERS, WAVERLY OR MELBA TOAST ROUNDS

COVER CREAM CHEESE BLOCK WITH CHUTNEY.

COVER CHUTNEY WITH PEANUTS SO THAT YOU CANNOT SEE CHUTNEY.

SPRINKLE GREEN ONIONS ON TOP.

SERVE ON ATTRACTIVE PLATE WITH CRACKERS.

SERVES 8-10.

CLAMDIP

1 8-oz. Pkg. Cream Cheese

1 6-1/2 oz. Can Minced Clams

1.2 Small Onion, Grated

1 Tsp. Worcestershire Sauce

Dash Garlic Salt

3/4 Tsp. Celery Salt

Soften cheese at room temperature. Drain clams, reserving 2 Tbsp. liquid. Mix cheese, clams, reserved liquid and remaining ingredients thoroughly and chill. Serve with pretzel stick, chips, crackers, etc. Makes approximately 1-1/4 cups.

CURRYDIP

BLEND 1/2 CUP SOUR CREAM, 2 TBSP. MILK, 1 TSP. DEHYDRATED MINCED ONION AND 1/8 TSP. CURRY POWDER.

CURWLNUT

1/4 CUP OLIVE OIL

1 TBSP. CURRY POWDER

1 TBSP. WORCESTERSHIRE SAUCE

PINCH CAYENNE PEPPER

3 CUPS SHELLED WALNUT HALVES

COMBINE ALL INGREDIENTS, EXCEPT WALNUTS, IN SKILLET AND HEAT. WHEN HOT, STIR IN NUTS; MIX UNTIL WELL COATED.

SPREAD PAPER TOWELS ON BAKING SHEETS; SPREAD NUTS ON PAPER TOWEL. PLACE SHEETS IN PREHEATED 300-DEGREE OVEN 10 MINUTES, WHEN NUTS SHOULD BE CRISP. COOL AND SERVE.

DIP

2 8-1/2 OZ CANS ARTICHOKE HEARTS, DRAINED AND PUREED

12 OZ. FRESH SPINACH WITH STEMS, COOKED, SQUEEZED DRY AND PUREED

1 CUP SOUR CREAM 1/4 CUP PARSLEY LEAVES, MINCED

2 LARGE SHALLOTS, MINCED 1 LARGE GARLIC CLOVE, MINCED

1 TBSP. FRESH LEMON JUICE 1 TBSP. FRESHLY SNIPPED CHIVES

1 TSP. DRIED DILLWEED 1 TSP. SALT OR TO TASTE

FRESHLY GROUND PEPPER DASH HOT PEPPER SAUCE

ASSORTED CRUDITES

COMBINE ALL INGREDIENTS IN FOOD PROCESSOR, OR IN BATCHES IN BLENDER, AND MIX WELL. TRANSFER TO BOWL, COVER AND CHILL OVERNIGHT. TASTE AND ADJUST SEASONING BEFORE SERVING. MAKES ABOUT 3 CUPS.

SERVED WITH ASSORTED CRUDITES (RAW VEGETABLE) FOR DIPPING.

FSTDOLIV

2 CUPS GRATED SHARP CHEDDAR CHEESE

1 STICK (4-OZ.) MARGARINE

1 CUP FLOUR

1/2 TSP. SALT

1 TSP. PAPRIKA

36 SMALL STUFFED GREEN OLIVES, DRAINED AND THOROUGHLY DRIED

COMBINE ALL INGREDIENTS, EXCEPT OLIVES, FORM INTO BALL THE SIZE OF SMALL WALNUTS/

INSERT AN OLIVE INTO EACH BALL; ROLL TO RESHAPE. BAKE ON TEFLON-LINED OR GREASED COOKIE SHEET 12 MINUTES IN PREHEATED 400-DEGREE OVEN. DO NOT OVERBAKE!

LIVER PATE

/2 POUND LIVERWURST

1/2 TSP. GRATED ONION

1/4 CUP MAYONNAISE

SALT AND PEPPER TO TASTE

2 OZ. CREAM CHEESE

2 TBSP. MAYONNAISE

PIMENTO

MASH LIVERWURST. BLEND IN ONION, 1/4 CUP MAYONNAISE, SALT AND PEPPER. MOUND INTO DESIRED SHAPE. CHILL. BLEND CREAM CHEESE AND 2 TBSP. MAYONNAISE. SPREAD PATE WITH MAYONNAISE MIXTURE, GARNISH WITH PIMENTO. MAKES 1 CUP PATE.

MSMT ROLL

2 CUPS SOFT WHITE BREAD CRUMBS 1/2 CUP EVAPORATED MILK

2 EGGS 1/8 TSP. PEPPER

2 LBS. GROUND BEEF 1 TSP. SALT

1 CUP MINCED ONION 1 TBSP. LIQUID BROWN GRAVY

SEASONING SAUCE

COMBINE INGREDIENTS LISTED AND MIX WELL. PAT MEAT MIXTURE OUT ON GREASED FOIL OR WAX PAPER, MAKING AN OBLONG ABOUT 6X10X1 INCH. SPREAD MEAT LAYER WITH COLD POTATO FILLING AND ROLL UP FROM LONG SIDE. USE A SPATULA TO EASE MEAT OFF PAPER AND ONTO ROLL. USE PAPER TO LIFT ROLL ONTO GREASED BAKING PAN. TURN ROLL SO THAT SEAM IS UNDERNEATH AND PAT INTO SHAPE IF NECESSARY. BAKE IN 375 DEGREE OVEN FOR APPROX. 50 MINUTES, BRUSHING SEVERAL TIMES WITH A MIXTURE OF 1/2 CUP CATSUP AND 1 TBSP. BROWN GRAVY SEASONING SAUCE. WHEN DONE REMOVE MEAT TO PLATTER AND KEEP WARM. ADD 1 CUP HOT WATER TO DRIPPINGS IN PAN AND STIR IN ANY REMAINING "BRUSH-ON" MIXTURE. BLEND IN 2 TBSP. INSTANT BLENDING FLOUR, BRING TO BOIL AND COOK UNTIL THICKENED. STRAIN AND SERVE WITH MEAT ROLL.

MEAT ROLL FILLING:

2 CUPS SEASONED MASHED POTATOES, 1/2 CUP GRATED SHARP CHEDDAR CHEESE, 1 TBSP. CHOPPED CHIVES. MIX WELL, USE COLD OR CHILLED.

MUSPATSH

2 PKGS. (10 OZ.) FROZEN PATTY SHELLS 2 TBSP. CHOPPED PARSLEY

2 TBSP. BUTTER OR MARGARINE 1 1/2 TSP. ANCHOVY PASTE

1/2 LB. MUSHROOMS, FINELY CHOPPED 1/8 TSP. PEPPER

1/4 CUP FINE, SOFT BREAD CRUMBS DASH GARLIC POWDER

THAW PATTY SHELLS SLIGHTLY. PLACE, TOP SIDE DOWN, ON PASTRY BOARD; ROLL LIGHTLY TO FLATTEN. CUT 4 ROUNDS FROM EACH PATTY SHELL, USING A 1-1/2 INCH CUTTER; PLACE ON COOKIE SHEETS. PALE IN 450 DEGREE OVEN, IMMEDIATELY REDUCE HEAT TO 400 DEGREES. BAKE 12 MINUTES, OR UNTIL ROUNDS ARE PUFFED AND GOLDEN-BROWN. REMOVE TO WIRE RACKS. CUT OFF TOPS OF PUFFS WITH A SMALL SHARP KNIFE; SCOOP OUT MOIST DOUGH FROM INSIDES; REPLACE TOPS.

(DO-AHEAD NOTE: MELT BUTTER OR MARGARINE IN SMALL SKILLET; SAUTE MUSHROOMS QUICKLY UNTIL JUST SOFT. ADD BREAD CRUMBS, PARSLEY, ANCHOVY PASTE, PEPPER AND GARLIC POWDER. FILL PATTY SHELLS WITH MUSHROOM MIXTURE; REPLACE TOPS. PLACE IN FOIL OR PLASTIC BOXES; COVER FIRMLY; LABEL AND FREEZE.)

ON PARTY DAY REMOVE FROM FREEZER; PLACE IN JELLY ROLL PAN. HEAT IN 400 DEGREE OVEN APPROX. 5 MINUTES OR UNTIL PIPING HOT. GARNISH WITH PIMENTO AND PARSLEY. KEEP HOT ON HOT TRAY.

MUSHROOM TOMATO

6 MEDIUM TOMATOES 1/4 CUP FINE DRY BREAD CRUMBS

1 PINT FRESH MUSHROOMS, 1 TSP. SALT

CHOPPED (APPROX. 1-1/2 CUPS) DASH PEPPER

2 TBSP. BUTTER OR MARGARINE DASH THYME

1.2 CUP DAIRY SOUR CREAM

2 BEATEN EGG YOLKS

CUT STEM END FROM TOMATOES; SCOOP OUT PULP. TURN SHELLS UPSIDE DOWN TO DRAIN. CHOP PULP FINE; MEASURE 1 CUP; SET ASIDE. COOK MUSHROOMS IN THE BUTTER OR MARGARINE TILL TENDER. COMBINE SOUR CREAM AND EGG YOLKS. ADD TO MUSHROOMS WITH THE TOMATO PULP; MIX WELL. STIR IN THE CRUMBS, SALT, PEPPER, AND THYME. COOK AND STIR TILL MIXTURE THICKENS AND BOILS. PLACE TOMATO SHELLS IN 10 X 6 X 1-1/2 INCH BAKING DISH. SPOON MUSHROOM MIXTURE INTO TOMATOES. COMBINE 1 TBSP. MELTED BUTTER AND 3 TBSP. FINE DRY BREAD CRUMBS; SPRINKLE ATOP TOMATOES. BAKE IN 375 DEGREE OVEN FOR 25 MINUTES.

SERVES 6.

OLAL ROLL

1 8-OZ. PKG. CREAM CHEESE, 1/4 CUP FINELY CHOPPED

SOFTENED BLANCHED ALMONDS

1/4 CUP MAYONNAISE 24 THIN SLICES FIRM-TYPE

DASH HOT PEPPER SAUCE WHITE BREAD, CRUSTS TRIMMED

1/3 CUP FINELY CHOPPED FINELY CHOPPED PARSLEY

PIMENTO-STUFFED OLIVES

BEAT CHEESE UNTIL FLUFFY. ADD NEXT 4 INGREDIENTS AND MIX WELL. (MAKES ABUT 1-1/2 CUPS.) PUT BREAD SLICES BETWEEN 2 CLEAN TOWELS THAT HAVE BEEN PUT IN COLD WATER, THEN WRUNG OUT; ROLL UNTIL BREAD BECOMES VERY THIN AND MOIST. SPREAD GENEROUSLY WITH MIXTURE AND ROLL UP TIGHT. STORE, SEAM SIDE DOWN, COVERED, IN REFRIGERATOR. AT SERVING TIME, CUT EACH ROLL CROSSWISE IN 2-3 PIECES AND ROLL IN PARSLEY. MAKES 48-72.

ROLLS WILL KEEP WELL 1 WEEK IN REFRIGERATOR.

NOTE: CUT PIECES ARE DELICIOUS WHEN BRUSHED WITH MAYONNAISE OR MELTED BUTTER, SPRINKLED LIGHTLY WITH PAPRIKA AND BROILED UNTIL HEATED AND WEE-BROWNED. OMIT ROLLING IN PARSLEY.

SALMON PATE

1 LB. CAN RED SOCKEYE SALMON 1 TBSP. LIQUID SMOKE

1 8 OZ. PKG. CREAM CHEESE 1 TSP. HORSERADISH

2 TBSP. GRATED CHOPPED ONION CHOPPED NUTS

1/4 TSP. SALT PARSLEY

1 TBSP. LEMON JUICE PAPRIKA

1/4 TSP. PEPPER OR DASH TABASCO

DRAIN SALMON AND REMOVE SKIN AND BONES. FLAKE AND COMBINE WITH NEXT 7 INGREDIENTS. CHILL SEVERAL HOURS. DECORATE WITH CHOPPED NUTS AND PARSLEY OR PAPRIKA.

SERVE WITH CRACKERS. SERVES 16-20.

SAUERKRAUT BALLS

4 TBSP. BUTTER

1 MEDIUM ONION, CHOPPED 1/2 CUP BEEF BROTH

3 LARGE CANS UNDERWOOD DEVILED HAM 1 QT. SAUERKRAUT, DRAINED WELL (SQUEEZE

1 CLOVE GARLIC, FINELY MINCED AND SQUEEZE), CHOPPED

5 TBSP. FLOUR 1 TSP. PARSLEY FLAKES

MELT BUTTER. SAUTE ONION AND GARLIC. ADD HAM; COOK 5 MINUTES, STIRRING OCCASIONALLY. sTIR IN FLOUR AND COOK FOR A FEW MINUTES. aDD BROTH, SAUERKRAUT AND PARSLEY. MIX THOROUGHLY. cOOK FOR A FEW MINUTES MORE -- SHOULD BE STIFF LIKE A CROQUETTE MIX. PUT INTO BOWL AND REFRIGERATE SEVERAL HOURS OR OVERNIGHT.

FORM INTO SMALL BALLS. BREAD BY COATING WITH FLOUR, THEN BEATEN EGGS, THEN BREAD CRUMBS.

FRY IN DEEP FAT UNTIL GOLDEN BROWN.

YIELD: APPROXIMATE 72 BALLS

SAVORIES

1/2 POUND CHEDDAR CHEESE, CUT IN CHUNKS

8 BACON SLICES, RAW

2 SMALL ONIONS, QUARTERED

1 TSP. DRY MUSTARD

2 TSP. MAYONNAISE

60 SLICES FRENCH BREAD OR OTHER BREAD ROUNDS

PUT CHEESE, BACON AND ONIONS THROUGH FOOD CHOPPER USING FINE BLADE. STIR IN MUSTARD AND MAYONNAISE. SPREAD ON BREAD ROUNDS. TOAST UNDER BROILER UNTIL GOLDEN BROWN. SERVE HOT. MAKES 60 SAVORIES.

SHRIMPDIP

1/4 CUP MILK 1 CUP CUBED CHEDDAR CHEESE

1/2 CUP MAYONNAISE 1 TBSP. WORCESTERSHIRE SAUCE

1 5-OZ. CAN SHRIMP, DRAINED 1/4 TSP. GARLIC SALT

1 SMALL ONION, CUT UP 3 DROPS HOT PEPPER SAUCE

Put all ingredients in blender and whirl until smooth; chill. Makes approximately 2 cups.

SHRIMP MOLD

2 3 OZ. PKG. CREAM CHEESE, SOFTENED 1/2 TSP. WORCESTERSHIRE SAUCE

2/3 CUP MAYONNAISE DASH DRY MUSTARD

6 TBSP. CHILI SAUCE 2 6 OZ. PKG FROZEN SHRIMP,

COOKED AND MINCED

4 TSP. LEMON JUICE 1 ENVELOPE UNFLAVORED GELATIN

1 TSP. ONION JUICE 1/4 CUP COLD WATER

MIX ALL THE ABOVE INGREDIENTS TOGETHER EXCEPT THE GELATIN AND COLD WATER. DISSOLVE THE GELATIN IN COLD WATER OVER HOT WATER IN A DOUBLE BOILER. ADD TO SHRIMP MIXTURE; POUR INTO A DECORATIVE MOLD WHICH HAS BEEN LIGHTLY OILED. UNMOLD ON BED OF ENDIVE OR LEAF LETTUCE TO SERVE. SERVE WITH ASSORTED CRACKERS OR PARTY BREAD SLICES.

SHRIMP REMOULADE

1/4 CUP OIL 1/4 CUP FINELY CHOPPED CELERY

1 TBSP. PREPARED MUSTARD 1/2 TSP. SALT

2 TBSP. LEMON JUICE OR VINEGAR 1/4 TSP. PEPPER

2 GREEN ONIONS, MINCED 1/2 POUND FRESH COOKED SHRIMP

MIX FIRST 7 INGREDIENTS INTO BOWL IN ORDER GIVEN; BLEND THOROUGHLY. ADD SHRIMP, TOSS WELL. COVER. SET IN REFRIGERATOR TO MARINATE FOR AT LEAST TWO HOURS. MIX LIGHTLY BUT THOROUGHLY AGAIN BEFORE SERVING.

EXCELLENT APPETIZER OR CAN BE SERVED ON BED OF SALAD GREENS AS LIGHT DINNER SALAD.

SHRIMP MOUSS

1/2 CUP CHILLED TOMATO JUICE 1 1/2 TSP. DRIED DILLWEED

2 ENVELOPES UNFLAVORED GELATIN 1/2 TSP. WORCESTERSHIRE SAUCE

1 CUP BOILING TOMATO JUICE 1 4 1/2 OZ. CAN SHRIMP, DRAINED

2 CUPS DAIRY SOUR CREAM LETTUCE

2 TBSP. LEMON JUICE ASSORTED CRACKERS

AD 1/2 CUP CHILLED TOMATO JUICE AND GELATIN TO BLENDER CONTAINER. COVER AND BLEND ON LOW SPEED UNTIL GELATIN IS SOFTENED. ADD BOILING TOMATO JUICE; BLEND ON LOW SPEED TILL GELATIN DISSOLVES. IF GRANULES CLING TO SIDES, STOP BLENDER AND USE RUBBER SPATULA TO PUSH INTO LIQUID. TURN BLENDER TO HIGH SPEED; ADD SOUR CREAM, LEMON JUICE, DILLWEED, WORCESTERSHIRE SAUCE AND 1/2 TSP. SALT. BLEND UNTIL SMOOTH. STOP BLENDER AND ADD SHRIMP. TURN BLENDER ON AND OFF SEVERAL TIMES JUST TILL SHRIMP ARE COPPED. PUT INTO 5 CUP MOLD. CHILL 4 HOURS OR TILL FIRM. UNMOLD ONTO LETTUCE LINED PLATE; SERVE WITH CRACKERS. MAKES ABOUT 4 CUPS.

SURPUFFS

ABOUT 30 MINUTES BEFORE SERVING:

PREHEAT OVEN TO 375 DEGREES. CUT EACH BISCUIT FROM 1 8-OZ. PKG. REFRIGERATED BISCUITS INTO FOURTHS; FLATTEN EACH PIECE SLIGHTLY WITH FINGERS. SELECT A FILLING BELOW; PLACE ABOUT 1/4 TSP. FILLING IN CENTER OF EACH PIECE. PULL EDGES UP AND AROUND TO SEAL AND FORM BALL. PLACE, SEAM-SIDE DOWN, ON LARGE COOKIE SHEET. BRUSH WITH BEATEN EGG WHITE AND SPRINKLE WITH SESAME SEEDS, POPPY SEEDS, INSTANT MINCED ONIONS, OR CHOPPED CHIVES. BAKE 8-10 MINUTES UNTIL GOLDEN. SERVE HOT. MAKES 40 APPETIZERS.

DEVILED HAM FILLING: USE SPREAD ON 1 4-1/2 OZ. CAN DEVILED HAM SPREAD.

LIVERWURST FILLING: USE SPREAD FROM 1 4-3/4 OZ. CAN LIVERWURST SPREAD.

ANCHOVY FILLING: USE FILLETS FROM 1 2-OZ. CAN ANCHOVY FILLETS.

BACON AND CHEDDAR CHEESE FILLING: IN SMALL BOWL MIX 2 TBSP. CRUMBLED, FRIED BACON WITH 2 TBSP. SHREDDED CHEDDAR CHEESE.

TO FREEZE AND SERVE UP TO 3 MONTHS LATER: COOL BAKED APPETIZERS ON RACK. (DO NOT FREEZE UNBAKED APPETIZERS) FREEZE IN PLASTIC BAGS. TO SERVE: PREHEAT OVEN TO 375 DEGREES. PLACE FROZEN APPETIZERS ON COOKIE SHEET AND HEAT 3-5 MINUTES.

TUNA HOBO

1 7-0Z. CAN TUNA, DRAINED 1/4 CUP MAYONNAISE

AND FLAKED 1 TSP. LEMON JUICE

1.4 CUP DICED CELERY 1/2 TSP. SALT

4 TRIANGLES (1 OZ. EACH) 1/2 TSP. WORCESTERSHIRE SAUCE

GRUYERE CHEESE, DICED 4 SPLIT HAMBURGER BUNS,

(FROM A 6-OZ. PKG.) BUTTERED

1 TBSP. CHOPPED PARSLEY

1 PIMENTO, DICED

COMBINE TUNA, CELERY CHEESE, PARSLEY, AND PIMENTO IN MEDIUM SIZED BOWL. BLEND MAYONNAISE WITH LEMON JUICE, SALT, AND WORCESTERSHIRE SAUCE IN A CUP; SPOON OVER TUNA MIXTURE; TOSS LIGHTLY TO MIX. PUT HAMBURGER BUNS TOGETHER WITH FILLING, DIVIDING EVENLY. WRAP EACH IN FOIL; PLACE ON A COOKIE SHEET. BAKE IN 400 DEGREE OVEN FOR 20 MINUTES, OR UNTIL HEATED THROUGH. REMOVE SANDWICHES FROM FOIL. SERVE HOT.

TUNAMELT

1 7-0Z. CAN TUNA, DRAINED, 6 FRENCH BREAD SLICES

FLAKED MARGARINE

1/4 CUP CHOPPED STUFFED OLIVES TOMATO SLICES

1/4 CUP CHOPPED PECANS NATURAL SWISS CHEESE SLICES

MAYONNAISE

COMBINE TUNE, OLIVES, NUTS AND ENOUGH MAYONNAISE TO MOISTEN. SPREAD BREAD WITH MARGARINE; TOP WITH TOMATO SLICES AND BROIL 2-3 MINUTES. COVER WITH TUNA SALAD AND CHEESE; CUT EACH SLICE INTO THIRDS IF BREAD SLICES ARE LARGE. BROIL UNTIL CHEESE MELTS. YIELD: 6 SERVINGS.

TUNAPATE

1 3 OZ. CAN CHOPPED MUSHROOMS 1/2 CUP GREEN GODDESS SALAD

1 ENVELOPE UNFLAVORED GELATIN DRESSING

2 6-1/2 OR 7 OZ. CANS TUNA, 1/2 CUP PITTED RIPE OLIVES

DRAINED 1/4 CUP PARLEY LEAVES

MELBA TOAST

UP TO 3 HOURS BEFORE SERVING:

INTO ELECTRIC BLENDER CONTAINER, DRAIN LIQUID FROM MUSHROOMS; SPRINKLE GELATIN OVER IT AND SOFTEN A MINUTE OR TWO. ADD 1/2 CUP BOILING WATER; COVER AND BLEND ABOUT 10 SECONDS ON LOW SPEED, THEN 20 SECONDS ON HIGH SPEED. ADD MUSHROOM, TUNA, DRESSING, OLIVES AND PARSLEY; COVER AND BLEND ON HIGH SPEED UNTIL WELL MIXED. POUT INTO 1 QUART MOLD AND REFRIGERATE, COVERED, UNTIL FIRM.

TO SERVE:

UNMOLD ONTO SERVING PLATTER; SERVE WITH MELBA TOAST. YIELD: 3-1/2 CUPS

TUNA ROLL

1 6-1/2 OZ. CAN TUNA, DRAINED 24 THIN SLICES FIRM-TYPE

AND FINELY CHOPPED WHITE BREAD, CRUSTS TRIMMED

1/2 CUP MAYONNAISE FINELY CHOPPED DILL OR PARSLEY

1 TSP. PREPARED MUSTARD

1/4 CUP MINCED CELERY

1/4 CUP MINCED GREEN ONION

MIX ALL INGREDIENTS, EXCEPT LAST 2. (MAKES ABOUT 1-1/2 CUPS). PUT BREAD SLICES BETWEEN 2 CLEAN TOWELS THAT HAVE BEEN PUT IN COLD WATER, THEN WRUNG OUT; ROLL UNTIL BREAD BECOMES VERY THIN AND MOIST. SPREAD GENEROUSLY WITH MIXTURE AND ROLL UP TIGHT. STORE, SEAM SIDE DOWN, COVERED IN REFRIGERATOR. AT SERVING TIME, CUT EACH ROLL CROSSWISE IN 2-3 PIECES AND ROLL IN DILL. MAKES 48-72.

TO BROIL: OMIT DILL AND CRUSH WITH MAYONNAISE OR MELTED BUTTER. SPRINKLE LIGHTLY WITH ONION SALT AND BROIL UNTIL HEATED AND WELL-BROWNED.

TURKEY SO

GOOD USE FOR TURKEY BONES THAT HAVE MEAT STILL ON THEM OR FROM BREAST BONING.

1 MEATY TURKEY CARCASS

8 CUPS WATER

1 TBSP INSTANT CHICKEN BOUILLON

***1-16 OZ CAN TOMATOES CUT UP

2 STALKS CELERY, SLICED(1 CUP)

1 MEDIUM POTATO, PEELED AND DICED(1 C)

1 MEDIUM CARROT SLICED (1/2 C )

1 MEDIUM ONION, CHOPPED (1/2 C)

1/4 CUP SNIPPED PARSLEY

1-2 TSP SALT

1 BAY LEAF

DANISH DUMPLINGS

***IN DUTCH OVEN PLACE CARCASS OF TURKEY, COVER OR WRAP IN FOIL IF NOT PREVIOUSLY COOKED- COOK AT 400 DEG FOR 1-1/2 HOURS. REMOVE BONES AND PLACE MEAT BACK IN PAN.COMBINE WATER, AND CHICKEN BOUILLON. BRING TO BOIL. ADD UNDRAINED TOMATOES, CELERY, POTATO, CARROT, ONION, PARSLEY, SALT, BAY LEAF. BRING TO BOIL. REDUCE HEAT COVER SIMMER 30 MIN OR VEGETABLES TENDER. REMOVE BAY LEAF.

MAKE DANISH DUMPLINGS:

1/2 CUP WATER

1/4 CUP BUTTER

1/2 CUP FLOUR

1 TSP BAKING POWDER

1/8 TSP SALT

2 EGGS

1 TBSP SNIPPED PARSLEY

IN SAUCE PAN COMBINE WATER, BUTTER, BRING TO BOIL. ADD FLOUR, BAKING POWDER AND SALT ALL AT ONCE, STIR VIGOROUSLY. COOK STIRRING CONSTANTLY TILL MIX FORMS A BALL THAT DOESN'T SEPARATE. REMOVE FROM HEAT. COOL SLIGHTLY. ADD ONE EGGS AND STIR AND NEXT EGG AND PARSLEY. BEAT WELL. DROP DUMPLING DOUGH FROM TBSP TO MAKE 12 MOUNDS. COVER AND COOK 20 MIN DON'T OPEN LID OR THEY DEFLATE! MAKES 6.

VEG PIZZA CA

2 PKGS. REFRIGERATED CRESCENT GREEN ONIONS, FINELY CHOPPED

ROLLS BROCCOLI FLORETS, VERY SMALL

2 8-OZ. PKGS. CREAM CHEESE CARROTS, FINELY SHREDDED

1/2 CUP MAYONNAISE RED PEPPER, FINE CHOPPED

1 PKG. HIDDEN VALLEY SALAD 8 OZ. SHREDDED CHEDDAR CHEESE

DRESSING MIX

FLATTEN CRESCENT ROLLS ONTO COOKIE SHEET AND SEAM TOGETHER TO MAKE A SOLID CRUST. BAKE IN 350 DEGREE OVEN FOR APPROXIMATELY 10 MINUTES. COOL.

COMBINE CREAM CHEESE, MAYONNAISE AND SALAD DRESSING MIX. MIX WELL. SPREAD ON COOLED CRUST. TOP CHEESE LAYER WITH CHOPPED AND SHREDDED VEGETABLES. TOP VEGETA