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SHRIMP
COCKTAIL DIP
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1 can tomato
soup.
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1 - 8 oz pkg
cream cheese
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1 T. unflavoured gelatin (soak in 1/2 c warm water)
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1/2 c. mayonnaise
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dash of salt
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3/4 c. celery,
chopped fine
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1/4 c. onion,
chopped fine
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1 can drained,
broken shrimp
Bring soup to a
boil. Beat cream cheese into soup and stir until smooth. Add gelatin,
mayonnaise, salt, celery, onion & shrimp. Pour into mold. Set at least 10
hours in refrigerator. If it does not gel, which does not happen very often,
add another tablespoon of gelatin to 1/2 c. of water and remix.
SHRIMP
SURPRISE SPREAD
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1 - 8 oz pkg of
cream cheese
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1/2 c. sour cream
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1/4 c. mayonnaise
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2 cans drained,
broken shrimp or 1 lb frozen shrimp
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1 c. seafood
cocktail sauce
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1 bunch green
onion tops, chopped
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1 tomato, diced
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2. c. shredded
mozzarella
Mix together cream
cheese, sour cream & mayonnaise until smooth. Spread onto a pizza pan. Spread
seafood cocktail sauce over cream cheese mixture. Sprinkle with shrimp, green
onions & tomatoes. Top with mozzarella cheese. Refrigerate until serving.
Serve with tortilla chips or crackers. **This can also be divided onto two
dinner sized plates. Makes sure everyone gets a little taste...LOL **
TACO SURPRISE SPREAD
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1 - 8 oz pkg
cream cheese
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1/2 c. sour cream
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1/4 c. mayonnaise
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1/2 pkg. taco
seasoning
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2 c. salsa
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1 lb. hamburger,
cooked & drained
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1/2 head of
lettuce chopped
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1 lge tomato,
diced
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2 c. cheddar
cheese ,shredded
Mix cream cheese,
sour cream & mayonnaise together until smooth. Add 1/2 pkg taco seasoning to
mixture and mix well. Spread onto a pizza pan. Spread salsa over cream cheese
mixture. Sprinkle with hamburger, lettuce and tomatoes. Top with cheddar
cheese. Refrigerate until serving. Serve with tortilla chips. **This can also
be divided onto two dinner sized plates. Makes sure everyone gets a little
taste...LOL **
BREAD BOWL
DIP
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1 loaf round
bread
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12 slices of
bacon, crisply cooked, crumbled
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1-8 oz pkg. Colby
cheese, shredded
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1-8 oz pkg.
Monterey Jack cheese, shredded
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1 c. Parmesan
Cheese, shredded
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1 c. mayonnaise
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small onion,
finely chopped
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1 clove garlic,
minced
Cut lengthwise
slice off top of loaf; remove center, leaving a 1" thick shell. Cut removed
bread into bite size pieces, set aside. Mix remaining ingredients in small
bowl. Spoon into hollowed bread shell. Cover shell with top bread, place on
cookie sheet. BAKE at 350 for 1 hour. Serve with pieces that were set aside or
crackers.
NOTE: To reheat,
microwave filled bread shell with top on HIGH 1 to 2 minutes or until thoroughly
heated, stirring once.
SHRIMP
STUFFED MUSHROOMS
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1 can cream of
mushroom soup
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½ lb shelled
shrimp, cooked & chopped
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1/3 c. grated
Parmesan Cheese
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1/3 c. dry bread
crumbs
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¼ c. finely
chopped celery
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¼ c. finely
chopped green onions
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2 T. prepared
horseradish
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2 T. chili sauce
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40 large fresh
mushrooms (about 2 ½ lbs.)
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2 T. margarine or
butter, melted.
To prepare
stuffing: In a medium bowl, combine soup, shrimp, Parmesan, bread crumbs,
celery, onions, horseradish & chili sauce until well blended. Remove stems from
mushrooms; reserve for another use. Lightly brush mushroom caps with melted
butter; arrange on rack in broiler pan. Spoon about 1 T. stuffing into each
mushroom cap. Broil 4 inches from heat 4 minutes or until hot.
CHICKEN
STUFFED MUSHROOMS
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24 large
mushrooms
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4 oz cooked
chicken, diced
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6 T. bread crumbs
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2 tsp. fresh
parsley, finely chopped
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2 T. butter
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2 tsp. onion,
finely chopped
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¾ c. Cheddar
Cheese, grated
Preheat oven to 425
ºF. Remove mushroom stems, reserving caps. Finely chop stems. In a bowl,
combine with chicken, bread crumbs and parsley. Mix in seasonings. In a
skillet, melt butter. Cook onion 3-4 minutes. Add to chicken mixture. Stuff
into mushroom caps. Sprinkle with cheese. On a non-stick cookie sheet, arrange
stuffed mushrooms. Cook in over 8-10 minutes. Serve hot.
More coming soon.....
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