The following recipe can be found on page 16 under Dips in the Appetizers & Beverages section of the R.M. of Mossey River Homecoming Cookbook. It was submitted by Karen Aller (Johnson) and Randy Aller who were connected to the North Lake School.

Vegetable Shrimp Dip

• 16 ounces cream cheese
• 1/4 cup chili sauce (or less) (hot)
• 1/4 cup Catalina dressing (or less)
• 4 ounces crushed shrimp (small)
• 2 teaspoons lemon juice

Finely chop celery, onion and green pepper. Add rest of ingredients and dash Worcestershire sauce. Blend all together and chill. Serve with raw vegetables.