Nippy Tomato Dunk
-- from "THE SECOND CHAFING DISH COOK BOOK", 1970
3/4 cup chili sauce
3 tablespoons lemon juice
1 teaspoon Worcestershire
1 teaspoon dry mustard
1/2 teaspoon curry powder
1 6-ounce roll smoke flavored cheese
1 tablespoon butter
assorted crisp fresh vegetables for dipping
Beforehand: Mix chili sauce, lemon juice, Worcestershire sauce, mustard, and curry powder. Let stand several hours to blend and mellow the flavors. Break cheese into small pieces. Prepare bite-size pieces of vegetables such as zucchini, cauliflower, turnips, carrots, cucumbers and so forth for dipping. Chill until serving time.
Prep the tray: Chili sauce mixture, pieces of cheese, butter and vegetables arranged on platter for serving.
On stage: Melt butter in blazer pan of chafing dish until it sizzles. add cheese and stir until just melted. Gradually stir in chili sauce mixture, mixing until well blended.
