Appetizers

Shrimp Mold, Fruit Dip, Chicken Wing Glaze, Orange Barbecue Cocktail Wieners

Shrimp Mold

1         can   Tomato Soup
2         pkg. Cream Cheese (3 oz)
1 1/2   tsp.  Unflavored gelatin softened in cold water
1         cup  Mayonnaise
1/2      cup  celery, finely chopped
1/2      cup  onions, finely chopped
2        cans Tiny broken shrimp, drained

Instructions:

     Heat tomato soup with the cream cheese.  Remove and add gelatin into 2 tbs. cold water (do not soften ahead), add the remaining ingredients.  Put into a mold and refrigerate.  Serve with crackers.

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Fruit Dip

1      8 oz.    Cream Cheese
1      8 oz.    Marshmallow Fluff

     Mix together and add some raspberry jam.  Add as much as you want, keep tasting until you get it to your liking.  Serve with fresh fruit or crackers.

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Chicken Wing Glaze

1     8 oz.  Bottle Apricot Jam
1     8 oz.  French Dressing (oil and vinegar, not creamy)
1     pkg.  Lipton Soup Mix

     Mix together, pour over wings and bake at 400 degrees.

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Orange Barbecue Cocktail Wieners

2    cups            bottled barbecue sauce
1    jar (10 oz)   orange marmalade
1/4 to 1/2          dry mustard
1 pkg. (1 lb.)     hot dogs, quartered and butterflied.

     In 2-qt. casserole combine barbecue sauce, marmalade and mustard.  Stir in hot dogs; cover.  Microwave at High 5 to 8 minutes, or until hot, stirring every 2 minutes.  Makes 1 qt.