Appiteasers

The General Foods Kitchens Cookbook, 1959, Random House

The Party of the Year

Cold Beverage or Punch
Glazed Pate
Shrimp Bowl
Potato and Corn Chips with Confetti Dip
Cheese mayonnaise Puffs
Vichyssoise

Confetti Snack Dip
1 package onion soup mix
1 pint sour cream
1/4 cup finely chopped pared cucumber
1/4 cup finely chopped green pepper
1/4 cup finely diced pimento
Combine all ingredients. Chill at least an hour to blend flavors. Serve as a dip with assorted crackers or other snacks. Makes 2 1/4 cups.

Ok, I am exceedingly familiar with this dip. Do not use the whole package of soup mix - way to salty. use more sour cream and leave all the rest of the other stuff out. Use Ruffles to dip - enjoy!

Cheese Mayonnaise Puffs
(For Roberto)
1 egg white
1/2 cup mayonnaise
1/4 cup greated Parmesan cheese
1/4 tsp onion salt
1 tsp dry mustard
1 box melba rounds
Beat egg white until stiff. Fold in the next four ingredients. Spoon onto Melba rounds. Place under broiler until puffy and golden brown. Serve immediately. Makes 20 small rounds.

I'd use wheat thins and fresh grated parm plus dijon mustard.

One more thing: Vichyssoise? Well this is considered a prelude to a large meal.