Grab Bag Tidbits

• 2 12 cups mayonnaise
• 2 teaspoons dry mustard
• 12 teaspoon salt
• 12 cup drained prepared horseradish
• 1 tablespoon lemon juice
• 12 teaspoon paprika
• 1 (30 ounce) jarsmall cocktail franks, drained
• 1 (14 ounce) jar ripe olives, drained
• 1 cup cooked ham, cubed
• 1 cup cooked small shrimp, shelled
• 1 cup cooked chicken liver, chopped
• 1 (14 ounce) jarpickled mushrooms, drained
• 1 (14 ounce) jar pickling onions, drained

1. NOTE**The Tidbits can be anything that suits your fancy and taste.
2. I have listed the ones that I use, but you can add your favorites instead if you like.
3. Have all the tidbits at room temperature or warmer Make sure that all items that need to be drained from the jars are thoroughly drained.
4. Mix the mayonnaise, dry mustard, salt, horsera- dish, lemon juice and paprika in a saucepan, and blend well.
5. Heat on low heat, whisking occasionally, until thoroughly warm.
6. Place in a large chafing dish and add the tidbits, stirring them in to distribute through the sauce.
7. Serve with cocktail toothpicks to spear the tidbits.

mayonnaise, mustard, salt, horseradish, lemon juice, paprika, cocktail franks, olives, shrimp, chicken, mushrooms, pickling onions

Taken from www.food.com/recipe/grab-bag-tidbits-83453 (may not work)