Easy Shrimp Dip

1 pt. sour cream
1 cup tiny cooked shrimp (chilled)
2 Tbsp Chille sauce

mix well.  That's all
(oh yea---substitute cut up crab or loboster for the shrimp)
Celery or any color bell pepper diced small can be added.

Vegetable Dip

1 pt. sour cream
1 cup mayonnaise
2 Tbsp Fresh chopped Dill Weed
1/4 to 1/2 Tsp. garlic powder
1 Small Green Onion chopped fine
1 Tbsp Dried Parsley
Mix all together and put in covered container in refrigerator for
several hours to allow flavors to intermingle.  Serve

Hot Crab Sandwiches

3 Tbsp Mayonaise
6 oz. Catsup (adjust these two to your taste)
1 pound grated sharp Vermont Cheddar Cheese
12 to 20 oz. cooked Crabmeat (Chilled)
8 oz. can sliced Olives
1 Tbsp. fresh chopped Parsley
chopped green onion to taste.

Mix throughly and spread on sliced French Bread
(Or if one is lucky enough to live in S.F. and can use Sour Dough from there)
Place in 350 Degree F. Oven until cheese is bubbly.
can be cut in squares and served for hors d"oeuvres or serve with salad as an entree.

Shrimp and Avocado Salad

Set Aside the Pre baked Indivigual Pastery shells

3 or 4 Avocadoes (depends on size)
3 Tbsp Lemon Juice
1/4 tsp. garlic powder
1/4 tsp.ground turmeric
1/4 tsp.poultry seasoning
1/8 tsp. ground black pepper
1 tbsp. cider Vinegar
1 Tbsp light Olive Oil
1 1/2 Cup Fresh cooked shrimp (Chilled)
1 1/2 Cup diced Tomatoes
2 Tbsp Mayonaise or Chunky Blue Cheese Dressing

Mix together and fill pastery shells
and invite me to the picnic