HomeMy WebLinkAboutThe Goderich Signal-Star, 1979-11-08, Page 71TUNA PATE
1 - 8 ounze package cream cheese softened
2 tablespoon chili sauce
2 tablespoons snipped parsley
1 teaspoon instant minced onion
1/2 taspoon hot pepper sauce
2 - 61/z or 7 ounce cans tuna drained
Assorted crackers.
Blend cream cheese, chili sauce, parsley,
onion, and hot pepper sauce; gradually stir in
tuna. Beat till well blended. Pack in a 4 cup mold
or small bowl; chill throughly at least 3 hours.
At serving time, unmold on serving plat
Serve with crackers. (Makes 3 cups).
By Sharon Wray for
Women's Day Out,
Goderich.
SHRIMP DIP
1 - 12 oz. package of Philadelphia Cream Cheese
1 - 10 oz. can tomato soup
1 can shrimp (drained)
1 cup of'milk
1 envelope unflavoured gelatin
1/4 cup chopped onion
1/4 cup chopped celery
Mix together on medium heat until blended or
mix in blender. Store in refrigerator. Takes 1
hour to set.
Kinette Cheryl Cote
Kinnette Club of Lucknow
and District
HOT SALMON DIP
1 can 31/2 ounces of drained salmon'
2 teaspoons prepared mustard
2 packages (3 ounces each) cream cheese sof-
tened
Parsley
Blend cream cheese, mustard; shape into the
shape of a fish or loaf on a warm plate. Sprinkle
parsely around the edge of fish. Dip with
crackers.
By Sheila Stanley for
Beta Theta Chapter,
Beta Sigma Phi
Sorority, Goderich
HOT TUNA DIP
1 package (8 oz) cream cheese, softened
3 tablespoons milk
2 tablespoons chopped almonds
1 tablespoon instant minced onion
1 tablespoon horseradish, if desired
1/4 teaspoon garlic or onion salt
Dash pepper
1 cup (61/2 oz. can) drained tuna
(Makes 13/4 cups dip)
In medium mixing bowl, combine all
ingredients, mixing until well blended. Spoon
mixture in small baking dish. Garnish with
additional almonds or chopped parsley if
desired., Bake at 375 degrees for about 10 minutes
until heated through. Serve with chips or
crackers.
Tips: To make ahead, prepare, cover and
refrigerate; bake for about 20 minutes.Cheryl Smith
Beta Theta Sorority
Beta Sigma Phi
Goderich
Page 37
VEGETABLE DIP
3 oz. pkg. Philadelphia Cream Cheese
1/4 cup sour cream
1 tsp. chili sauce
2 tbsp. grated onion
1/4 tsp. salt
1/8 tsp. dry mustard
a dash of pepper
+If too firm, add a bit of milk
Use as a dip for carrot and celery sticks, green
peppers, turnips or any of your favourite raw
vegetables.
By Rosemary Corriveau for
Women's Day Out,
Goderich
SALMON BALL
1 - 1 pound can salmon
1 tablespoon lemon juice
2 teaspoons salt
1 - 8 oz. Philadelphia cream cheese
1 teaspoon Worcestershire sauce
Mix' and chill the above sevexal hours and roll
in 1/2 cup walnuts or pecans arid 2 tablespoons
parsley. Serve with crackers.
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