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SHRIMP COCKTAIL DIP

  • 1 can tomato soup.

  • 1 - 8 oz pkg cream cheese

  • 1 T. unflavoured gelatin (soak in 1/2 c warm water)

  • 1/2 c. mayonnaise

  • dash of salt

  • 3/4 c. celery, chopped fine

  • 1/4 c. onion, chopped fine

  • 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

  • 1 - 8 oz pkg of cream cheese

  • 1/2 c. sour cream

  • 1/4 c. mayonnaise

  • 2 cans drained, broken shrimp or 1 lb frozen shrimp

  • 1 c. seafood cocktail sauce

  • 1 bunch green onion tops, chopped

  • 1 tomato, diced

  • 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

  • 1 - 8 oz pkg cream cheese

  • 1/2 c. sour cream

  • 1/4 c. mayonnaise

  • 1/2 pkg. taco seasoning

  • 2 c. salsa

  • 1 lb. hamburger, cooked & drained

  • 1/2 head of lettuce chopped

  • 1 lge tomato, diced

  • 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

  • 1 loaf round bread

  • 12 slices of bacon, crisply cooked, crumbled

  • 1-8 oz pkg. Colby cheese, shredded

  • 1-8 oz pkg. Monterey Jack cheese, shredded

  • 1 c. Parmesan Cheese, shredded

  • 1 c. mayonnaise

  • small onion, finely chopped

  • 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

  • 1 can cream of mushroom soup

  • lb shelled shrimp, cooked & chopped

  • 1/3 c. grated Parmesan Cheese

  • 1/3 c. dry bread crumbs

  • c. finely chopped celery

  • c. finely chopped green onions

  • 2 T. prepared horseradish

  • 2 T. chili sauce

  • 40 large fresh mushrooms (about 2 lbs.)

  • 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

  • 24 large mushrooms

  • 4 oz cooked chicken, diced

  • 6 T. bread crumbs

  • 2 tsp. fresh parsley, finely chopped

  • 2 T. butter

  • 2 tsp. onion, finely chopped

  • c. Cheddar Cheese, grated

Preheat oven to 425 F.  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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