Potato chips add spice to parties, casseroles By DONETA GATHERUM Crisp potato chips, our local snack favorite since Hod Sanders first opened his Kaysville factory, suggest a variety of tricks that will give the food you serve an unusual and pleasing character. Potato chips make a good base for canape spreads. They complement a tray of appetizers and they are often used in casseroles. The younger generation always enjoys a bowl of potato chips surrounded by a variety varie-ty of dips. OTHER suggestions for serving potato chips in an out of the ordinary ordin-ary way include using them to garnish gar-nish a juicy steak, as a substitute for crackers with soup, instead of French fries with fish and chips or as an accompaniment to a tossed salad. Try serving potato chips as an appetizer spread with this mixture of Swiss cheese and ham. It will tease the taste buds and not dull the appetite. ACES OF SPADES SPREAD 4 oz. Swiss cheese I small can deviled ham Horseradish Mayonnaise GRATE THE Swiss cheese, mix with the deviled ham and enough horseradish to season well. Blend with mayonnaise to make a spreading spread-ing consistency. Spread on thick potato chips. This canape spread has a snappy flavor. DEEP SEA APPETIZER I can tuna fish 1 hard cooked egg 3 sweet gherkin pickles Dash of tabasco sauce Salt to season (remember the potato chips are salty) DRAIN THE tuna and rub it into a paste, blend with minced egg and minced pickles then season with tabasco sauce and salt. Some mayonnaise might be needed to hold mixture together. Spread on potato chips. This dip taste best when served hot in a chafing dish with chips. HOT DIP 1 medium onion, finely chopped 1 large ripe tomato, finely chopped 2 Tbsp. chili powder '2 tsp. salt 1 tsp. shortening (butter or margarine) mar-garine) 2 medium green chilies, finely chopped Vi tsp. oregano , pound cheddar cheese, grated IN A skillet, saute onion in melted shortening. Add tomato, chilies, spices and salt and cook over low heat 10 minutes. Stir in cheese until melted. Serve as a dip in a chafing dish with chips. A quick supper can be built around this tuna and chips casserole. cas-serole. EASY TUNA CASSEROLE i 1 can drained tuna I can green peas, drained I can cream of mushroom soup 'i cup milk I V cup crushed potato chips MIX ingredients thoroughly in a I qt. casserole dish. Leave V cup potato chips to sprinkle on top. Bake 25 minutes in a 375 degree oven. Chicken or salmon may be used instead of tuna fish.