DEVILED EGGS

12 egg, boiled
1 tsp. lemon juice
1 tsp. garlic powder
1 tbsp. mustard
2 tbsp. Miracle Whip
Paprika
Boil eggs. Cool eggs, then peel. Cut eggs in half, place whites upright in dish. Place yolks in a bowl, mash by hand. (You don't want them smooth.) Add the rest of the ingredients and stir. The filling should be rough, not smooth. Fill white halves with yolk mixture. Sprinkle paprika on top lightly for decoration.
                                                                                      Barb Webster, TX


SHRIMP COCKTAIL

2 1 1/2 lbs. fresh lg. shrimp
Boil shrimp in 1 1/2 quart saucepan, for 3 minutes. Shell shrimp and remove black veins. Chill for 1/2 hour. --SAUCE:--
3/4 c. chili sauce
3-4 tbsp. lemon juice
2 tbsp. horseradish
2 tsp. Worcestershire sauce
1/2 tsp. grated onion

Combine all ingredients, mix well and chill for 1/2 hour. Makes 1 1/4 cups. Place shrimp on leaves of lettuce and serve with sauce. Serves 6.
                                                                                              Jennifer Moss


STUFFED MUSHROOMS

1 lb. sm. mushrooms
4 slices bacon, cooked and diced
5 tbsp. green pepper
1/8 tsp. sugar
1 tbsp. butter
1 med. onion
1 tsp. salt
2 (3 oz.) cream cheese, room
temperature
1/2 c. buttered bread crumbs or
cracker crumbs

Fry bacon until crisp. Remove bacon from drippings. Cook the remaining ingredients until tender (except cream cheese). Remove from heat and mix with cream cheese. Remove stems from mushrooms; chopped stems can be added to the cream cheese mixture. Stuff and mound the cream cheese mixture into each mushroom. Place in baking dish and add 1/4 cup hot water. Spread the bread or cracker crumb mixture on top and bake for 20 minutes at 375 degrees. Insert toothpicks.
                                                                                  ophia from Seabrook.

TANGY BUFFET MEATBALLS

2 lb. ground beef
2 eggs
1/2 tsp. salt
3/4 c. oatmeal, uncooked
1/3 c. chili sauce
--SAUCE:--
1 c. chili sauce
1/2 - 3/4 c. grape jelly

Combine meatball ingredients, mix well. Shape to form 1 inch balls, bake on a rack in a shallow baking pan at 400 degrees for 15 - 17 minutes. Combine sauce ingredients in a 4 1/2 quart dutch oven. Cook over medium heat, stirring occasionally until mixture is well blended. Add the meatballs and continue cooking 3 - 5 minutes or until heated through. Transfer to chafing dish/fondue pot to serve. Makes about 5 dozen appetizer meatballs.
                                                                                Jonathan in Clear Lake