Quick And Easy Appetizers
1. Marinate cooked shrimp in Kraft Italian Dressing for several hours in the
refrigerator. Drain and arrange on picks with pitted ripe olives.
2. Spread thin ham slices with Philadelphia Brand Whipped Cream Cheese. Roll
up and chill. Cut into 1 1/4 inch pieces.
3. Marinate fresh mushroom caps and frozen cooked artichoke hearts in Kraft
Caesar Dressing for several hours in the refrigerator. Drain and serve on
picks.
4. Spread thin slices of French bread with soft margarine. Top with Kraft
Shredded Mozzarella Cheese. Heat at 350 degrees until cheese melts.
5. Combine flaked crab meat with enough Kraft Real Mayonnaise to moisten.
Season lightly with curry powder. Serve as a spread with melba toast or
sesame crackers.
6. Serve melon balls, pineapple chunks and apple wedges as dippers with
Kraft Blue Cheese Sour Cream Dip.
7. Spread 1 (8 ounce) package Philadelphia Brand Cream Cheese with chutney
and serve with crackers.
8. Stuff large mushroom caps with Philadelphia Brand Whipped Cream Cheese
blended with bacon and horseradish, chives or onions.
9. Simmer cocktail sausages, ham or luncheon meat cubes in Kraft Barbecue
Sauce. Keep warm in chafing dish or over a warmer.
10. Saute shrimp or scallops in Parkay margarine. Season with dill weed.
Serve in chafing dish or over a warmer.
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