This recipe was clipped from a newspaper that was published sometime in the 1950’s. Recipe is typed below along with a scanned copy.

This makes a pretty appetizer for your entertaining especially around the holidays.

Pink And Green Appetizer.

1/2 cup chili sauce
2 tablespoons lemon juice
2 tablespoons horseradish
1 teaspoon Worcestershire sauce
1 teaspoon grated onion
2 drops tabasco sauce
Salt to taste
2 ripe avocados, chilled
1 cup cooked, cleaned shrimp or 1 5-ounce can

Combine chili sauce, lemon juice, horseradish, Worcestershire, onion, Tabasco and salt; chill. Cut avocados in half lengthwise. Remove the seed. Use melon-ball cutter or measuring teaspoon to make balls; sprinkle with salt. Arrange avocado balls and shrimp on platter; set out cocktail picks for spearing them. Makes 6 servings.