(Serves 15 For Cocktails)

Always a hit at our Wellesley Club Christmas party.

4 t. butter
1 can Deming's king crab (7 1/2 oz.)
4 t. flour
1 c. coffee cream
Salt and pepper to taste
1/4 c. sherry (about)
1 pkg. sharp Cheddar cheese (4 oz.) (Grated)

Make cream sauce with first 3 ingredients (it's quite thick. Remove from flame. Add sherry gradually. Add crab which has been rinsed, drained, picked over and broken up. If mixture seems too thick, add a little more sherry. Season. Put mixture in greased 1 quart casserole and cover with grated cheese. Bake in 400 degree oven about 20 minutes or until cheese is bubbly. Remove from oven. Stir cheese topping into mixture beneath. Transfer to chafing dish.
Serve with bite size pieces of French bread. (Break it up at the last minute.)

3 (8 oz.) pkg. cream cheese
1 c. preserved ginger (snipped into small pieces)
1 c. slivered almonds

Mix cheese and ginger thoroughly. Form into ball and wrap in waxed paper or aluminum foil. Refrigerate several hours. Half an hour before serving, remove from refrigerator and roll in slivered almonds.

4 oz. Treasure Cave Bleu cheese
1/2 tsp. wet mustard
4 to 8 oz. Cheddar cheese (soft)
1 large onion (grated)
1 small cream cheese (3 oz.)
3 shakes Tabasco sauce
1/2 c. walnuts (coarsely ground)

Mix cheese, mustard,onion and Tabasco sauce well. Shape into balls and roll in ground walnuts. Refrigerate.

1 (8 oz.) pkg. cream cheese
Toasted sesame seeds (black and white)
Soy sauce (2 to 3 t.)

Marinate cream cheese in a light soy sauce for about 4 hours. Turn from time to time to make certain all sides are covered. Place sesame seeds in flat dish and roll cheese gently in seeds so that all sides are covered. Serve with crackers.

8 oz. pkg.cream cheese
1 t. chutney (chopped)
1 c. cooked chicken (chopped)
1 t curry powder
1 c. blanched slivered almonds
1/2 tsp. salt
2 t. mayonnaise

Mix all ingredients together and chill. Form in small balls and roll in grated coconut. Chill balls and serve them on wooden picks.

1 c. Hellman's mayonnaise
1 tsp. tarragon vinegar
1 tsp. onion (grated)
1/4 tsp. curry powder
1 tsp. horseradish (prepared)

Mix all ingredients and use with any cold vegetables. Especially recommended are mushrooms, cauliflower flowerets, celery, carrots, etc.

1 large pkg. cream cheese
Onion (finely chopped)
1 can minced clams (drained)

Soften cream cheese at room temperature. Stir in very finely chopped onion. Add a can of minced clams (save the juice for soup) and mix thoroughly. Serve on Ritz crackers or rye bread.
Great for hors d'oeuvres or sandwiches.

1 c. sour cream
1 1/2 tsp. Worcestershire sauce
1 c. Hellman's mayonnaise
1 1/2 tsp. dill weed
2 t. onion (minced)
1 1/2 tsp. Beau Monde seasoning
1 1/2 t. parsley flakes
Pinch of salt

Mix all ingredients together well. Refrigerate 2 hours before serving. Nice with crisp raw vegetables, potato chips or crackers.

2 c. sour cream
1 pkg. Good Seasons cheese garlic mix
1 or 2 tsp. dill weed

Combine ingredients and chill. Great with raw vegetables or as a spread for cold meat sandwiches.

1 roll Kraft garlic cheese
1 tin crab or lobster (drained)
1 tin frozen shrimp soup
1 tin mushrooms (drained)

Heat and stir ingredients until well mixed. Serve warm with
crackers. Freezes well.