Christiane:
Here's one from the 60's and more to follow:

Chocolate Bar
Large brick of creamed cheese (serve at room temperature)
Bottle Worcestshire, A-1 or other meat sauces
Drizzle sauce over cheese and serve whole with crackers or bagels.

SALAMI ROLL-UPS

6 oz. sliced dry salami
8 oz. cream cheese softened (can be whipped or brick)
4 large flour tortillas
1 Ripe avocado, thinly sliced
1 large tomato, finely chopped
1/2 head iceberg lettuce, shredded

Spread flour tortillas with cream cheese. Arrange salami slices about 1/2" apart on top of cream cheese
Press avocado and tomato into cream cheese around salami. Cover with 1 layer of shredded lettuce. Press down lightly.
Roll tightly into log. Wrap with plastic wrap. Chill for several hours or overnite. Slice into 1" sections
Make 36

SMOKY SALMON

(1) 7 3/4 oz can of salmon (check label, make sure it's not Pink; too mushy, bad taste) May also use fresh cooked salmon
1 Tbsp. lemon juice
2 Tbsp. grated onion
2 Tbsp. horseradish
1/4 tsp. liquid smoke
salt and pepper to taste
(1) 8 oz softened cream cheese
1/4 C chopped pecans
2 T. snipped parsley

Drain and flake salmon. Combine salmon, lemon juice, onion, horseradish, liquid smoke, salt, pepper, mix with cream cheese blending well. Shape into a ball or log on wax paper. Wrap and chill for several hours.

Combine nuts and parsley on wax paper. Roll salmon mold on this. Chill. If desired, just before serving form into fish shapes. Serve with chips or crackers.

BEACON HILL CLAM DIP

1 can clams
2 Tbsp prepared horseradish
1 (3 oz.) brick cream cheese
1 Tbsp lemon juice
Mix horseradish and lemon juice with cream cheese. Add 1 tsp of clam juice from the can, blend into cheese. Add drained clams. You may add more juice if you want thinner consistency. Serve with chips.

Sandy Wells
Homer, Alaska