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Show (Trvj NEW NOTES ;jp IN. COOKING ' v y By Joan M. Rock DIP-SY DO S -'-v,-'' - - ,' '" i. . "V." V""-. Whatever you call 'em dips, dunks, spreads, they add piquancy to snacks and snack-time informality. Many flavorful dips for pretzels, pret-zels, tiny sausages, toast sticks, and the like, become sandwich spreads by simply omitting some of the liquid. A spread, in like manner, becomes a dunk when more liquid is added. Flavor is all- . important but flavor may be mild, subtle, hot, bitey, sweet, or sweet and sour, according to personal taste, and there should be sufficient variety in flavors to please variable tastes. This one we like with crisp, toasted crackers or thin pretzel sticks: EASY CHEESE DIP Mash 3-oz. cream cheese; gradually blend in 5-oz. jar Cheddar cheese spread. Beat in just enough cream or rick- milk to make a fluffy mixture (so crackers can easily be dipped in spread). Add Worcestershire sauce, Ac'cent, garlic salt, paprika, and salt to taste. These we favor when it's a mixed crowd and hungry males are scanning the buffet for meat: VIENNA BITES Rinse and drain 4-oz. can Vienna sausage. Make length-wise slit in each; sprinkle Ac'cent inside; spread with prepared mustard. Cut each sausage crosswise in halves. Wrap in short length of bacon; fasten with toothpicks. Broil slowly until bacon is done, turning once. Replace charred picks; serve hot Count on 16 to 20 "bites" from the one can. The bigger the bowl of golden crisp potato -chips you provide, the more of this delectable you should make: DIP-OF-THE-SEA Drain 5-oz. can small wet-pack shrimp. Place in bowl with 614-oz. chunk style tuna; mash well. Beat in 1 cups mayonnaise, 2 teaspoons each grated onion and lemon juice, 1 teaspoon tea-spoon each prepared mustard and Worcestershire sauce, teaspoon tea-spoon each Ac'Cent and garlic salt. Heap in serving bowl: dust with paprika. This makes a generous pint of dip. |