Peanut Butter-Catchup Dip

1/2 cup peanut butter

1/2 cup catchup

Corn chips

Mix peanut butter with catchup until smooth. Refrigerate until served.

To serve: Arrange dip in bowl, surround with corn chips. Let guests dip their own.

Makes about 1 cup

Avocado Crunchies

1 large peeled, pitted avocado

Fresh, frozen or canned lemon juice

French dressing

Crushed potato chips

Cut avocado into 3/4" cubes. Roll, first in lemon juice, next in French dressing, if desired, then in crushed potato chips.

To serve: Arrange avocado cubes in bowl, with picks nearby.

Makes about 48

Meat Frosties

Spread cubes of canned luncheon meat, salami, or other ready-to-eat meat with sharp-cheese spread; then roll in snipped parsley. Refrigerate until time to serve.

Bologna Lilies

Cut thin bologna slices into 2" circles. Fold each bologna circle, then insert a thin strip of pickle to represent the stamen of a lily. Fasten at the base with a pick. Refrigerate until needed.

Blue Balls

2 3-oz. pkg. cream cheese, softened

1/8 lb. crumbled blue cheese

1 tablesp. minced celery

1 tablesp. minced onion

Dash cayenne pepper

Dash liquid hot pepper seasoning

1 tablesp. mayonnaise

3/4 cup chopped walnuts

Combine all ingredients except walnuts. Shape into small balls. Roll each ball in chopped nuts. Refrigerate until served.

Makes about 36

Stuffed Cheese Rolls

Packaged garlic cheese roll

Packaged smoky cheese roll

Packaged wine cheese roll

Stuffed olives

Small gherkin pickles

Cocktail onions

Early in day: From either end of each roll, remove covering, leaving rest of covering in place. With apple corer, scoop out center of each roll. Stuff garlic cheese roll with stuffed olives; smoky cheese roll with gherkins; wine cheese roll with onions.

Re-wrap rolls and refrigerate until serving time.

To serve: Unwrap, slice each roll, then arrange rolls, side by side, on tray, along with crisp crackers and spreaders. Guests choose favorite.