Still Many More Of Our Favorite Recipes (Blue) (1972)

Peel and boil taro. Chill thoroughly. Slice as thinly as possible and fry in deep fat like potato chips. Spread on absorbent paper and sprinkle with salt while hot.

1 loaf sliced bread 1 lb. fresh shrimp, chopped 2 tbsp. green onions, chopped 1 doz. water chestnuts, chopped 1 egg, unbeaten 1 tbsp. shoyu 1/2 tsp. salt 1 tsp. sherry 1 tbsp. cornstarch Mix all ingredients together. Cut bread slices in quarters. Put mixture on quartered sections and deep fat fry, mixture side down….

1 6-oz. can water chestnuts 1 tbsp. salt 1 lb. bacon 1 tbsp. Worcestershire sauce 2 tbsp. lemon juice Slice chestnuts in half crosswise. Soak in mixture of salt, Worcestershire sauce and lemon juice for at least 1 hour. Wrap 1/3 slice bacon around chestnut half and secure with toothpick. Broil until bacon is crisp….

2 8-oz. packages frozen shrimp 1 6-oz. can water chestnuts, sliced. 1 lb. bacon Drop frozen shrimp into boiling water; return to boiling; cook 2 minutes. Rinse in cold water; remove shells and veins. Cut shrimps and bacon slices in half. Wrap a piece of shrimp and water chestnut in bacon; fasten with food pick….

1 1-lb. can red salmon, drained, bones and skin removed and flaked 1 8-oz. package cream cheese 1-1/2 tbsp. green onion finely chopped 1 tbsp. lemon juice 1/4 tsp. liquid smoke Soften cream cheese at room temperature. Add other ingredients. Mix well. Form into a ball and roll in walnuts if desired. Refrigerate and serve…