1 4 1/2-ounce can shrimp, rinsed and drained well

3 green onions, sliced into rounds

3/4 cup finely chopped tomato

In a small bowl beat cream cheese, sour cream and mayonnaise. Spread on a 12-inch round plate or serving platter. Cover with cocktail sauce. Sprinkle with cheese, shrimp, onions and tomato. Makes 15-20 servings. Serve with assorted crackers.

CHRISTMAS PUDDING

"This recipe is as rich in tradition as it is rich in flavor," writes Alison Randall of Saratoga Springs, who got the recipe from her grandmother Hester Harris. "It's a recipe that requires family involvement. While one child grates this, another child grinds that. Everyone should take a turn stirring because that's what my English grandma's family did, and that's what we do. Her father would also drop in a six-pence for a lucky child to find. We've stopped that tradition for sanitary reasons — and for fear of a broken tooth."

1 cup carrots, grated

1 cup apples, grated

1 cup raisins, ground

1 package diced dates

1 cup stale bread crumbs

1/2 cup glazed mixed fruit, ground

1/2 cup margarine

1 1/4 cups flour

1 teaspoon soda

1/2 teaspoon salt

1/2 teaspoon cloves

1/2 teaspoon nutmeg

1 teaspoon cinnamon

1/2 cup pecans, chopped

Stir all ingredients together until well mixed. Make sure every child in the family takes at least one stir. Scoop mixture into a buttered, wide-mouth quart canning jar until 3/4 full. Set into a large kettle with boiling water about 1/3 way up the container. Bring water to a boil again, and then turn to medium heat. Steam 3 hours. Serve warm and top with ice cream or whipped cream.

SAUSAGE STUFF

"There are lots of variations on this recipe, but this is our family favorite," writes Naomi Foote of Sandy. "We have a special Christmas brunch on Christmas morning, and this is what I serve, along with my home-canned raspberries and peaches."

3/4 pound hot or mild sausage

13 slices bread

1/2 pound cheddar cheese

8 eggs

1 quart milk (skim is OK)

1 teaspoon dry mustard

1 tablespoon parsley