pickled beets these little goodies won't last too long, so...Keep the pickling juice in the

fridge and when you run low on beets, open another can, drain the liquid, dump 'em in

your container, and you're ready to continue any ol' time you like.--Caj.

From Finger Foods:

Crab Rolls

Pick crab and add at your own desires:

tablespoon chopped onion

Salt, pepper and paprika to taste

/2 teaspoon dry mustard

/2 cup finely chopped celery

Worcestershire sauce to taste

Chopped parsley

/2 cup finely chopped walnuts

Mayonnaise or white sauce

SPREAD generously on buns. BAKE at 350°F about 10 or 15 minutes.

NOTE: This is another one of those recipes based on how it looks to you, how it tastes.

The best advice is, add a little not a lot. You can always add more but you don’t want to

get into one of those add, add, add merry-go-rounds because you used too much of one

ingredient or the other.

Ham Sparkles

You will need ham cubes; ham cut into cubes. How many or how much depends

on the size of your cookie or baking sheet or sheets. Actually, the amount of ham

you'll need depends on how much of these mouth-watering goodies you want or

need.

SIMMER 15 minutes:

or 10 whole cloves

cup water

DRAIN:

can of crushed pineapple, to be used later

COMBINE:

cup brown sugar

Liquid from above, plus juice off pineapple

BOIL until mixture forms soft ball when dropped into cold water.

PUT ham cubes and crushed pineapple on cookie sheet. POUR over syrup that

you've just made. PUT in hot oven, about 400°F, 6 to 8 minutes until glazed.

Rio Grande Dip

--1 pound cans or 4 regular cans pork and beans, sieved

/2 cup sharp cheddar cheese, shredded

teaspoon garlic salt

teaspoon chili powder

Dash cayenne pepper

teaspoons vinegar

teaspoons Worcestershire sauce

Cajun Recipes