OLDIES BUT GOODIES.

Byline: Natalie Haughton Daily News Food Editor

Here are some retreads of appetizers that have been popular during the last couple of decades and would be ideal fare for a baby boomer birthday bash. These dishes still taste great, and best of all, they are quick and easy to prepare.

Many are among my tried-and-true favorites, and I serve them often for casual entertaining. Clip and save them in a handy place to pull out during the holiday season and throughout the year. Many are great potluck offerings as well.

To keep in tune with today's tastes, last in today's collection is a red pepper spread with feta cheese and olives that always rates raves.

Enjoy!

KRAFT MUSIC HALL CLAM APPETIZER DIP

When the recipe for clam dip first appeared on the Kraft Music Hall television show in the early '50s, New York City sold out of canned clams within 24 hours. The mania for clam dip continued through the '60s (by then, premade clam dip could be found in the refrigerator section of the supermarket). Although dips per se are no longer ``in'' - having been replaced by salsas - clam dip is an American classic, worthy of an appearance at your next cocktail party.

1 garlic clove, cut in half

1 can (8 ounces) minced clams, drained and 1/4 of the liquid reserved

1 package (8 ounces) cream cheese, softened

2 teaspoons lemon juice

1 1/2 teaspoons Worcestershire sauce

1/2 teaspoon salt

Dash pepper

Rub a mixing bowl with garlic halves. Combine all remaining ingredients, mixing until well blended. Chill. Serve with chips, crackers or raw vegetables as dippers. Makes 1 2/3 cups dip.

From ``Fashionable Food,'' by Sylvia Lovegren, Macmillan.

CHEESY ARTICHOKE SQUARES

This recipe comes from cookbook author Diana Von Welanetz. Cut these squares small for hors d'oeuvres.

2 teaspoons butter OR margarine to grease dish

2 jars (6 ounces EACH), marinated artichoke hearts

1/2 medium onion, minced

1 medium clove garlic, minced OR pressed

4 large eggs

1/4 cup fine dry bread crumbs

1/4 teaspoon salt

1/8 teaspoon dried oregano 

1/8 teaspoon ground black pepper 

1/8 teaspoon Tabasco sauce

1/2 pound natural sharp Cheddar cheese, shredded

2 tablespoons minced parsley

Grease a 7x11-inch glass baking dish with butter.

Drain marinade from 1 jar artichoke hearts into a small skillet. Saute onion and garlic in marinade about 5 minutes over medium heat until onion is transparent. Set aside.

Drain other jar of artichokes, saving marinade for future use as a salad dressing. Chop artichokes finely. Beat eggs lightly in a medium mixing bowl. Add bread crumbs and seasonings and mix well. Stir in cheese, parsley, artichokes and onion mixture.

Turn mixture into prepared baking dish. Bake in a preheated 325-degree oven about 30 minutes, until center feels firm to touch. Remove from oven and let stand 15 minutes before cutting.

Cut into 1-inch squares. Serve warm. Makes 72 (1-inch) squares.

CHILE-CHEESE BEAN DIP 

Here's a sure winner any time you need a savory snack. Cook and serve in the same bowl and be sure to pass a big basket of tortilla chips on the side.

1 can (16 ounces) refried beans 

2 cups shredded sharp Cheddar cheese

1/2 cup mild chunky-style salsa

1 can (7 ounces) diced green chiles, drained

1/2 teaspoon garlic powder

1/4 teaspoon hot pepper sauce OR more to taste

Combine all ingredients in a 1 1/2- to 2-quart microwave-safe bowl. Stir to blend well. Cover with wax paper.

Microwave on high (100 percent) power 3 minutes. Stir well. Cover and continue to cook on high power 2 to 4 minutes, until cheese melts and dip is heated through. Serve with tortilla chips. Makes 2 1/2 cups.

From ``365 Quick & Easy Microwave Recipes,'' by Thelma Pressman; Harper & Row.

HOT BRIE

1 (1- to 2-pound) round ripened brie cheese (be sure brie skin has a delicate flavor, not a strong ammonia taste that means it is overripe)

1/2 cup sliced almonds

Place brie in a ceramic quiche dish or oven-proof serving dish that fits cheese as snugly as possible. Sprinkle nuts evenly over top of cheese.

Bake in preheated 350-degree oven 10 to 12 minutes or longer, until cheese is soft and skin starts to break. Baking time depends on ripeness of brie as well as its temperature when it went into the oven. Serve immediately with plain crackers such as Bremner wafers OR stone-ground wheat crackers. Makes 8 or more servings, depending on the amount of brie used.

NOTE: If you can't find a round, fit wedges of brie (cut up as necessary) into dish and continue as directed above.

CRAB LOAF DIP

1 round loaf unsliced sheepherder OR sourdough bread

1 cup dairy sour cream

4 green onions, chopped

2 cups shredded Cheddar cheese

1 package (8 ounces) cream cheese, softened

3/4 pound (12 ounces) crab meat OR imitation crab sticks, cut into 1-inch pieces

off

Slice off top of loaf; set aside. Hollow out loaf, leaving remainder as a crust bowl.

Combine remaining ingredients; mix well. Spoon into hollowed-out loaf. Replace top of loaf.

Wrap loaf tightly in heavy-duty foil. Bake in preheated 350-degree oven 1 1/2 hours or until heated through. Serve hot with crackers or toast, squares or pieces of bread from hollowed-out loaf or vegetable dippers.

FESTIVE CHEESE BALL

1 package (8 ounces) cream cheese, softened

2 to 3 cups shredded mild Cheddar cheese

3 tablespoons chopped pimento, roasted red pepper OR chopped red pepper

1/2 cup chopped green pepper

1/3 cup chopped green onions

1 tablespoon Worcestershire sauce

2 teaspoons lemon juice

Dash cayenne pepper

Dash EACH garlic salt and seasoned salt

Finely chopped pecans

In a bowl, beat cheeses with electric mixer until thoroughly blended. Add pimento, green pepper, green onions, Worcestershire sauce, lemon juice, cayenne pepper and salts; beat until well mixed. Shape mixture into a ball. Roll in chopped pecans. Refrigerate until serving time.

At serving time, surround cheese ball with crackers. Garnish ball with parsley, pimento and olives as desired. Makes 1 cheese ball.

PARTY SALMON BALL

1 can (1 pound) salmon

1 package (8 ounces) cream cheese, softened

1 tablespoon lemon juice

2 teaspoons grated onion

1 teaspoon horseradish 

1/4 teaspoon salt

1/4 to 1/2 teaspoon liquid smoke (OR more to taste)

1/2 cup chopped pecans

3 tablespoons snipped parsley

Drain and flake salmon; remove skin and bones. Mix thoroughly with cream cheese, lemon juice, grated onion, horseradish, salt and liquid smoke. Chill several hours.

Combine pecans with parsley. Shape salmon mixture into ball and roll in nut-parsley mixture. Chill well. Serve with assorted crackers.

NOTE: Freezes well. Salmon mixture also can be placed in an attractive serving dish and topped with nut mixture, if desired.

TACO DIP

1 can (17 ounces) refried beans (use hot and spicy beans if desired)

Bottled taco sauce

Guacamole Dip (recipe follows)

1 pint dairy sour cream

1 package (1 1/2 ounces) taco seasoning mix

2 to 3 cups shredded Cheddar cheese

4 green onions, chopped

3 tomatoes, chopped

1 can (2.2 ounces) sliced ripe olives, drained

Tortillas chips

Mix refried beans and 1/4 cup taco sauce. Spread bean mixture in bottom of 10-inch fluted quiche dish or pie plate. Top with Guacamole Dip, spreading evenly. Mix together sour cream and taco seasoning mix. Spread carefully over guacamole.

Sprinkle with cheese, green onions, tomatoes and ripe olives. Refrigerate until serving time. Just before serving, stand tortillas chips up around sides of serving dish. Serve with additional tortilla chips. Makes 8 to 10 servings.

GUACAMOLE DIP: Mash together 2 to 3 ripe avocados, peeled and seeded. Mix in 2 tablespoons lemon juice, 2 tomatoes, chopped, 3 to 4 tablespoons diced green chiles, dash Tabasco sauce and garlic salt and seasoned salt to taste. Adjust seasoning as necessary.

COCKTAIL FRANKS

1 jar (6 ounces) prepared mustard

1 jar (10 ounces) red currant jelly

1/3 cup chopped onions (optional)

1 1/2 pounds cocktail franks OR miniature smoked link sausages

In a saucepan, heat mustard, jelly and onions until blended and hot. Add franks and heat until very hot. Transfer to chafing dish and keep hot. Makes 10 or more servings.

RED PEPPER FETA SPREAD

1 package (8 ounces) cream cheese, softened

1 cup (1/2 of a 15-ounce jar) roasted red peppers, rinsed and drained

1/4 teaspoon garlic pepper

Few dashes garlic powder

4 ounces crumbled feta cheese

1 can (2.2 ounces) sliced ripe olives, drained

In a food processor, process cream cheese, red peppers, garlic pepper and garlic powder until almost smooth. Add feta and process until blended but still a little lumpy. Add olives and process 2 to 3 times with an on/off motion only until coarsely chopped.

Keep refrigerated until serving time. Serve with crackers or country Italian or French bread slices or fresh vegetable dippers. Makes about 2 cups.