===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 10-01-93 (10:08)             Number: 333
From: DAPPY #10 @1618002*1         Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Sips and Nibbles               Conf: (37) Home Cooki
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I called this "Sips and Nibbles" because the following recipes pertain to just
that, sipping drinks, or "nibbles" (appetizers) in one way or another.  Most
are very simple recipes.

                               CANTEEN PUNCH
                             (Serves about 25)
2 - 12 ounce cans concentrated lemonade       1 - 46 ounce can pineapple juice
2 large bottles ginger ale                    3 lemons
15 strawberries                               Ice

   Make the lemonade mix according to directions on the can and add the
pineapple juice.  This can be done ahead of time, but the ginger ale should
be added just before serving.  Slice the lemons and strawberries thin and let
them float on top.
   A block of ice is nicer in the punch bowl than ice cubes.  TYo make one,
fill a round cake pan or coffee can with water and freeze it in the freezer.
Run a little warm water over it, and the chunk of ice will come out easily.
Put this in the punch bowl and pour the punch over it.
   Remember not to fill the punch cups full - only about two-thirds of the
way - for in a crowd a full cup is apt to slosh over.
+++
                            PINK CRANBERRY PUNCH
                              (Serves about 32)
   Follow the recipe for Canteen Punch, but add 1 32-ounce bottle or can of
  cranberry juice.  Omit the strawberries.
+++

                            HOT OR MULLED CIDER
                               (Serves 30)
3 quarts apple cider                           1 tablespoon whole cloves
3 or 4 sticks of cinnamon

   Heat the cider with the spices in it top the boiling point, but do not let
it boil.
   Ladle into mugs.
+++

                          HOT ORANGE AND CIDER PUNCH
                              (Serves about 20)
2 6-ounce cans frozen orange juice      1 cup brown sugar, firmly packed
4 cups water                            1 tablespoon whole cloves
1/2 cup fresh lemon juice               3 unpeeled oranges
1 1/2 quarts apple cider                4 cinnamon sticks

   Slowly heat the liquids, sugar, and whole cloves in a large kettle.  While
it is heating, cut the unpeeled oranges into thin slices, and break the
cinnamon sticks into slivers.
   Ladle the punch into glass cups into which you have put a silver spoon to
absorb the heat so that the cup won't crack or break.  Add a sliver of cinnamon
stick and a slice of orange to each cup.
+++

Sour cream dips are easy to whip up, and have a rich and pleasing piquancy.
They are better if they are made a few hours beforehand and put in the
refrigerator, so that the flavors have time to blend.  If they seem a little
stiff for dipping into - the chip shouldn't break in the process - add a
little cream.

                                  ONION DIP
1 pint (2 cups) dairy sour cream        1 envelope dried onion soup mix

   Mix the two ingredients well together.  Serve in a bowl surrounded by rye
crackers, large corn chips, or potato chips.  The waffle-type potato chip
seems to have more body for dipping than the smooth kind.  You can use less
sour cream if you prefer a thicker dip.

Dappy Note:   Try this recipe with a green leek soup mix.
+++
                               GUACAMOLE DIP

2 ripe avocados                       1/4 teaspoon chili powder
1 ripe tomato                         1 teaspoon grated onion
Dash of Worcestershire sauce          1/2 teaspoon sugar
1 teaspoon vinegar or lemon juice     1/2 teaspoon garlic salt
Salt and pepper to taste

   Peel the avocados and mash well.  Scald the tomato, peel it, and mash with
the avocado.  Add all other ingredients.  If you don't have a grater for the
onion, cut a slice off a large onion at the root end and scrape off the juice
and pulp with a knife.  In case the guacamole seems a little lumpy, put it in
the blender for a few seconds or beat it with a whisk or rotary eggbeater.
   Put the avocado pits in the guacamole dip and leave them there until
serving time.  They will prevent the mixture from turning dark.
+++

                                   CLAM DIP
1 8-ounce package cream cheese           1/2 teaspoon Worcestershire sauce
1 tablespoon mayonnaise                  Dash of Tabasco sauce
1/2 teaspoon grated onion                1 8-ounce can minced clams
1 teaspoon lemon juice

   Have the cream cheese at room temperature.  Mash it, and add mayonnaise,
grated onion, lemon juice, Worcestershire sauce, and Tabasco.  Drain the clams
(save the juice) and add to the mixture.  If it seems a little stiff, add a
bit of the clam liquor.
   Mix this ahead of time and let it stand a few hours.  (You can mix any clam
juice that is left with tomato juice for a drink.
   This clam dip is delicious as a hot hors d'oeuvre, provided someone has time
to watch the broiler for from 5 to 7 minutes.  Put a spoonful of the dip on