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Pull shrimp into tiny pieces and mix with the rest. Put in ring mold and refrigerate. May be frozen. Serve with crackers for spreading.

This recipe comes from Phyllis Hart. Carole Frey Anderson '63

Tenderloin should be cubed to bite size, first removing fat from meat. Place in container with above ingredients and marinate not less than 24 hrs, 48 is much better. Turn occasionally. Remove meat with slotted spoon, retaining a little of the liquid. Cook in skillet for two minutes, high heat and serve in chafing dish. Sirloin or top round could be used if sprinkled with a tenderizer, but I have never tried it. Serves 25. Mrs. Ralph Earle

Combine ½ lb, coarsely grated, with 1 4-oz can , ¼ lb , finely chopped and 1 clove. Heat over water in double boiler until melted. Remove garlic. Add ½ beaten. Age for several days in refrigerator. Reheat and serve as dip with crackers Recipe doubled will serve about 30. Mrs. Martin Black