Parmesan Popcorn: To hot popped corn, add shredded Parmesan cheese and melted butter or margarine; season to taste.  Toss well and serve.

Curried Ripe Olives:  To your favorite Italian dressing, add curry powder to taste.   Pour over drained jumbo ripe olives.  Refrigerate for several hours, then drain and serves.

Coconut Cocktail Mix:  Toss 1 1/2 cups packaged bite-size shredded wheat, 1 1/2 cups packaged bite-size shredded rice, 2 cups pretzel sticks, 1 cup pecan halves, 2 tablespoons melted butter, and 3/4 teaspoon garlic salt.  Toss in 1 cup of flaked coconut.  bake at 350 degrees for 15 minutes, stirring occasionally.

Curry Crisps:  With a spoon, thoroughly blend 2 tablespoons butter or margarine with 1/4 teaspoon curry powder.  Spread on 13 rye crispy crackers.  bake at 350 degrees for 5 minutes.

Cocktail Mix:  Combine 1/4 cup melted butter or margarine with 1/2 teaspoon Tabasco.  Spread 3 cups packaged bit-size shredded wheat or rice, or doughnut shaped oat cereal and 1 cup salted peanuts in shallow baking dish.  Sprinkle with 1/4 teaspoon salt and butter mixture.  Bake at 300 degrees for 20 minutes, stirring occasionally.  Makes about 4 cups.

Sardine Stuffed Celery Sticks:  Mash drained canned sardines well with fork.  Add lemon juice, chipped dill pickles, grated onion, and mayonnaise to taste.  Use to fill 1 1/2 inch lengths of crisp celery.

Mushroom Bites:  Lightly saute fresh or can mushroom caps in butter or olive oil, cooking only until mushrooms are delicate brown-about 2 minutes.  Then sprinkle them with garlic salt and snipped parsley.  Serve with a toothpick in each.