Crabmeat Canapes


Whip together:

6 oz. cream cheese

1/4 cup heavy cream

1/4 cup mayonnaise 


1 tsp minced onion

½ tsp minced chives

pinch salt

Marinate ½ lb. crabmeat in 1/4 cup lemon juice for 1 hour.

Drain. Fold in sauce. Add 1/8 tsp. Worcestershire sauce and 2 drops hot pepper sauce.

Spread on crackers or toasted rye bread rounds and broil a few minutes until lightly browned. (Makes 4 dozen.)




Appetizer Meatballs


Combine 2 lbs. ground beef

1 beaten egg

1 grated onion

salt to taste

Mix and shape into small balls. Drop into sauce of

1 12 0z. bottle chili sauce

1 10-oz. jar grape jelly

Simmer until brown and serve with toothpicks. (Makes 50-60 meatballs.)


Sweet and Sour Franks


Mix 3/4 cup prepared (Gulden's) mustard and 1 cup currant jelly in top of double boiler. Heat. Prepare 2 lbs. cocktail franks. Add to sauce. Serve with toothpicks. (60-80 pieces)





Roast Beef and Asparagus

Boil asparagus for 10-15 mins. Cool. Buy good deli roast beef. Spread each piece with mayonnaise and Dijon mustard and wrap around the asparagus. (Mangoe's, KW)


Eggplant Dip


Bake pricked eggplant in 375 degree oven for an hour.

Scoop out flesh and mix with lemon juice and olive oil.




Sauce Verte and Scallop Salad


One cup mayonnaise





 3 sea scallops per person

one half onion

one half cup vermouth

Poach the scallops in the vermouth and onion for seven minutes. Drain and cool.

Place on bed of lettuce or mesclun salad.

Cover with the mayonnaise mixed with the chopped greens in sufficient quantity to be green and crunchy.

If you happen to have cold lobster around, this is also nice on the plate.

Also, you can cook fresh shrimp (briefly, until they turn pink) in the scallop-vermouth mixture and present those, too, for a summer meal. If you include shrimp, the dill should be included.