Instructions: Combine sour cream, capers, chives, and mustard, stirring well. Chill. Use for the Stuffed Celery and Cucumber Canapes or as a dip for the Shrimp Party Platter.

Stuffed Celery: Trim leafy tops and white bases from celery. Cut each stalk in 2-inch lengths. Trim underside of each piece so it will lie flat. Spoon sour cream mixture into celery pieces; sprinkle with parsley. Split each shrimp to the tail; open and place "chaps" style on filled celery.

Cucumber Canapes: Run fork prongs down the length of the cucumber peel; then slice into 1/4-inch rounds. Place a dab of sour cream mixture in the center of a Melba toast, top with a cucumber slice. Place a second dab about the size of a nickel on the cucumber slice and top with a cocktail shrimp. Garnish with small sprig of parsley or dill.

This recipe yields 15 of each canape type.

Yield: 30 canapes

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