Here is one host's recipes for his favorite cheese pie and shrimp with rice.

The Best Cheese Pie
3 eggs    
1/4 teaspoon cayenne
1 tablespoon flour
1/4 cup finely chopped green
1 can condensed tomato soup, undiluted    
pepper
1/4  cup light cream
1/2 pound process Cheddar cheese grated (2 cups)
1/4 cup finely chopped peeled onion
1 cup chopped ripe olives
Deep 9-inch pastry shell, unbaked
1 teaspoon prepared mustard
1 1/2 teaspoons Worcestershire sauce

Start oven at Hot (450°F.). Beat eggs in large bowl; stir flour in smoothly, then add remaining ingredients one at a time, mixing them well. Bake pastry shell about 5 minutes. Then pour the cheese mixture into shell. Lower oven temperature to Moderate (350°F.) and bake pie for 15 to 20 minutes, or until top begins to brown. Remove from oven and let cool slightly. This pie should be served warm, not hot. Makes 6 servings.

To serve a large party, make two or more pies. Pie shells can be kept ready in refrigerator. Ingredients can be measured, ready to combine at serving time. Mix and bake just before mealtime.

CHAFING DISH SHRIMP AND RICE
3 tablespoons butter
1 onion, peeled and sliced
1 green pepper, coarsely chopped
2 (8-oz.) cans tomato sauce
1/2 bay leaf
About 1/2 pound uncooked,deveined quick-frozen shrimp, partially thawed
1/2 teaspoon salt
Grind of black pepper
2 1/2 cups cooked rice

Melt butter in 2-quart chafing dish or saucepan. Add onion and green pepper. Cook slowly, stirring occasionally until tender. Add tomato sauce, bay leaf, shrimp, salt and pepper. Simmer 15 minutes. Add rice. Stir to heat through. Serve at once. Garnish with chutney, minced parsley, or rings of raw sweet onion. Recipe makes 4 large servings.

This recipe can be doubled, and made in the kitchen in a large enamel kettle. To serve, reheat in two large chafing dishes at the table. It can also be cooked in a 1-gallon kettle, and the kettle then placed on a candlewarmer stand or electric warmer on the buffet or cafeteria table, so that hungry guests can help themselves.