Page 17 - FLIPBOOK NEW

SPINACH DIP

Ingredients
1 package frozen chopped spinach, thaw and drain
1 cup mayonnaise 1 cup sour cream 1 small onion diced
1 can water chestnuts-drained and chopped 1 package vegetable soup mix

Instructions
Mix all ingredients together and chill.

I would always serve this in a whole rye bread.
Cut out a round opening and put spinach dip in it. Take the bread that you cut out
and cut into small pieces to serve with dip and crackers.

CLAM PUFFS

Pastry Ingredients
1 cup clam broth 1/2 cup butter

1 cup flour 4 eggs room temperature

Filling Ingredients
1 (8oz) cans clam drained
12oz. cream cheese
4 dashes Tabasco
salt and pepper to taste

Instructions
Preheat oven to 375 degrees. Grease 2 cookie sheets. Heat broth and butter to boil.

Add flour away from heat and beat vigorously. Return to heat and cook stirring
1 or 2 minutes until mixture forms a film on the bottom of the pan. Remove from heat
and add 1 egg at a time beating well. Put in pastry bag or drop from spoon on greased
sheets. Bake till golden (15-25 minutes).Cool on rack. Cut in half.
Combine filling ingredients. Stu pu s. Freeze on sheet. Put in plastic bags.

To serve - Preheat oven to 425 degrees and bake 15 minutes.
Serves 5-7 dozen.

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