Ring in the new year with a sparkling open house and sumptuous holiday appetizers. Selections include Corned Beef Bites, always a favorite; Salmon Party Roll; delicious Chili con Queso with Shrimp; and Vegetable Cocktail Aspic.

Enjoy!
Corned Beef Bites
3/4 cup (3 ounces) sliced corned beef, chopped
1/2 cup (2 ounces) shredded cheddar cheese
1/4 cup mayonnaise or salad dressing
2 tablespoons pickle relish
1/2 teaspoon instant minced onion
1/2 teaspoon Worcestershire sauce
10-ounce can Hungry Jack Big Flaky Biscuits
1 egg, slightly beaten
sesame seeds or poppy seeds

Preheat oven to 375 degrees. Grease 20 small muffin cups. In large bowl, combine first six ingredients, mix well. Separate biscuit dough into 10 biscuits; separate each biscuit into 2 layers. Press each biscuit to 3-inch circle.

Spoon 1 tablespoon filling onto each biscuit. Fold dough over filling, covering completely. Seal well. Place in greased muffin cups. Brush with egg; sprinkle with sesame seeds. Bake 15 to 20 minutes until golden brown. Remove from pan while warm. Serve warm.

Makes 20 snacks.
Salmon Party Roll
1-pound can salmon
1 package (8 ounces) cream cheese
1 tablespoon lemon juice
2 tablespoons grated onion
1 teaspoon horseradish
1/4 teaspoon salt
1/4 teaspoon liquid smoke
1/2 cup chopped pecans
3 tablespoons snipped parsley

Drain salmon, remove skin and bones. Combine salmon, cream cheese, lemon juice, onion, horseradish, salt and liquid smoke. Mix thoroughly. Chill several hours. Shape into a log. Roll in nuts and parsley.
Chili con Queso with Shrimp
1 green pepper, chopped very fine
1 tablespoon butter or margarine
1 can cream of mushroom soup, undiluted
1/2 pound fresh mushrooms, sliced and sauteed in
2 tablespoons butter

3/4 pound sharp cheddar cheese, cubed

1/2 cup Velveeta cheese, cubed (or use Monterey Jack or all cheddar)

1 pound bay shrimp (small), fresh or canned, optional

1/2 of one can of diced green chiles (or more to taste)

1 fresh or canned jalapeno, seeded and chopped 1/4 teaspoon or more garlic flakes

salt and pepper to taste.

Saute the chopped green pepper in the butter in the top part of a double boiler over direct heat. Add all other ingredients, then place over boiling water and cook, stirring occasionally, until the cheeses are completely melted.

Then transfer to a chafing dish or to a cheese fondue pot to keep warm and serve with tortilla chips or potato chips for dipping.

Makes 12 or more servings.

Hint: This can be made 3 or 4 days ahead and refrigerated. Reheat in a double boiler. Also makes a terrific omelet filling. Shrimp can be omitted.
Vegetable Cocktail Aspic
3 1/2 cups vegetable juice cocktail
6-ounce package lemon-flavored gelatin
1 cup finely chopped celery
1 cup shredded carrot
3 teaspoons lemon juice
dash of salt

In small saucepan, bring vegetable juice cocktail to a boil. Remove from heat. Add gelatin and stir until dissolved. Add remaining ingredients. Pour into 8x11- inch dish (spray lightly with cooking spray) or larger dish if a thin mixture is preferred. Chill until firm, about 4 hours.

To serve, unmold or cut into squares.

Makes 6 to 8 servings. Hint: Good any time of the year. Makes a pretty serving with a sprig parsley or mint.