STUFFED RAW MUSHROOM APPETIZERS

   2      pounds        Very Fresh Mushrooms
   8      ounces        Softened Cream Cheese
   4 1/2  ounces        Can Deviled Ham
   2      tablespoons   Chopped Stuffed Olives
                        Onion Salt
                        Garlic Salt
                        Dry Mustard
                        Pepper
                        Pimento

Rinse mushrooms well.  Remove the stems.  Mix the cream cheese, deviled
ham, chopped olives and the seasonings. Spoon or pipe the cheese mixture into the mushroom caps. Garnish with pimento. Place on platter, wrap and refrigerate until serving time. These may be made a day in advance.

STUFFED SHRIMP WITH BACON

  12      large         Shrimp (the
                         -- larger the better) 
   1      pound         Mozzarella
          as            possible)

Steam shrimp lightly, just about 30-60 seconds after they begin to turn
orange.  Plunge shrimp into ice water to cool.  Do this immediately.  Peel and butterfly the shrimp.

Cut the mozzarella into strips that are a little smaller than the shrimp.

Put mozzarella in shrimp and (this is important) roll shrimp from tail to head while it is open (butterflied). This keeps the cheese from leaking.

Wrap shrimp-cheese roll in 1/2 slice of bacon and put on skewer.  Cook on grill or barbecue, over moderate heat, until bacon looks done.

When shrimp are butterflied, cut them almost all the way through so they can lay flat when open. This makes them easier to roll. The fire will flare up due to bacon fat. Turn the skewers often to cook evenly. The bacon should be slightly charred when done. The reason why the shrimp are cooked lightly first is that they tend to cook slower than the bacon.