Method

Cheese Chips: Slice your choice of cheeses into 1-inch square thin slices. Place on a Teflon cookie sheet. Bake 15 minutes at 325 degrees.
Diced Cucumbers: Toss peeled and diced cucumbers in a little oil, vinegar, seasoning and chopped chives.
Green Peppers Stuffed with Feta: Cut out the stem ends of 12 long thin green peppers and remove ribs and seeds. Combine 6 to 8 ounces cream cheese, 1/2 lb grated Feta cheese and 1 sieved egg yolk. Blend until smooth. Fold in 2 tablespoons parsley; fill the peppers. Chill. Slice thinly to serve.
Mushrooms and Shrimps: Chop small cooked shrimp and mix with a little low-calorie French dressing and mustard to taste. Clean large fresh mushrooms; remove the stems and save for salad. Stuff the mushrooms with the shrimp mixture. Top with sieved hard-boiled eggs.
Pear-Cheese Canapes: Spread a 1/4-inch slice of pear with a thin layer of mustard. Cover with a slice of cheese cut to fit the pear shape.
Herring Canapes: Top an apple slice with a thin slice of cucumber, a thin slice of dill pickle, one herring and a dab of low-fat yogurt. Top with dill.

Notes

Between-meal munchies — six low-calorie snack ideas on one card.

The recipe above was transcribed from this scan of Vera’s original card.