Recipe - Curry Dip Briton (For Veggies)

1 cup Mayonnaise
3 tablespoon Catsup
1 tablespoon Worcestershire sauce
2 tablespoon Grated onion
1 teaspoon Curry powder
One half teaspoon Hot sauce
Salt to taste

Combine all ingredients & mix well. Cover bowl & chill in refrigerator for
several days. (This is a fresh vegetable dip. It may be served in 1 large
head of cauliflower or 1 head of red cabbage, with the core serving as the
base and a cavity cut out for the dip on the opposide side & fresh
vegetables surrounding the dip. If you use a red head of cabbage, peel some
of the red leaves back to resemble a rose.)

MRS. DENNIS STORY

MARVELL, AR

From Simply Southern, the Desoto School Mothers' Assn, HelenaWest
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.