East Indian Snack

   5      ounces        can crisp Chinese noodles
   6 1/4  ounces        package salted cashew nuts
   2      cups          Rice Chex®
     1/8  cup           toasted coconut
   1      teaspoon      curry powder
     1/4  teaspoon      ground ginger
     1/4  cup           melted butter
   1      tablespoon    soy sauce

In mixing bowl or slow-cooking pot, mix together noodles, cashews, Rice
Chex, and coconut.  Sprinkle with curry and ginger.  Add butter and soy
sauce.  Toss until well mixed.  Cover and cook in slow-cooking pot on low 3 to 4 hours.  Uncover the last 30 to 40 minutes.  Serve as appetizer or snack.

EDITH'S SWEDISH MEATBALLS

   1      pound         ground beef (lean)
   1                    egg
   3      stalks        celery diced -- fine
   1      large         bell pepper -- diced fine
   1      small         onion -- grated
   1                    potato -- grated
                        salt and pepper -- to taste
                        slightly less than one small can tomato
                        sauce (8 ounces)
                        (you do not want the mixture
                        to soupy so add a little at a time)
                        crushed corn flakes mixed with some flour
                        (about 2 tbs flour to
   1      cup           crushed corn flakes)

Mix first seven ingredients well.  Add tomato sauce a little at a time,
mixing well.  Mixture should be a little mushy  but not soupy, (you can't roll them into balls using your hands).  Use two small spoons (such as ice tea spoons) to drop mixture into corn flake mixture.  Coat each meatball well.  Fry in very hot oil (1/4 inch) in a large heavy skillet until brown on all sides.  Drain on paper towels.  Note:  vegetables can be prepared in a food processor.

EGG MOUSSE

   6                    Eggs -- hard-boiled
   5      ounces        Chicken stock
   1      teaspoon      Gelatine
   1      C             Cream -- whipped
   1      tablespoon    Worcestershire sauce
                        Paprika
   2      teaspoons     Anchovy essence
                        Salt

Finely chop the egg whites.  Sieve the egg yolks.

Add gelatine to chicken stock and heat until it dissolves.  Cool and
allow mixture to begin to set.  Put stock and seasoning into whipped
cream. Fold in yolks and whites, place in dish and chill. Decorate and
serve.