Appetizer

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Hot Creole Dip

[expand title=’Ingredients’]1 lb. ground beef
4 green onions, chopped
1 green bell pepper, chopped
1 stalk celery, chopped
2 tbsp. margarine
2 lbs. Velveeta
4 oz. pimento, chopped
4 tbsp. chili powder
1/4 tsp. garlic powder
Tabasco, salt, pepper to taste[/expand]

Preparation:
Brown meat. Saute’ onion, pepper and celery in margarine. Melt cheese. Add all other ingredients to the cheese and pour into a large baking dish. Bake 300 degrees for 2 1/2 hours. Serve with fritos or melba toast. Note: We chopped the vegetables in a food processor to save time and added some picante sauce to the mixture.

Creole Sauce

[expand title=’Ingredients’]1 c. chopped carrots
1 c. chopped onions
1/2 c. chopped celery
1 qt. clam juice
1 tsp. salt
1/4 tsp. marjoram
1/4 tsp. tarragon
3/4 tsp. thyme
2 bay leaves
1 tbsp. garlic
1/2 c. white wine (Taylor Chardonnay)
1 lb. can tomato paste
Cayenne pepper[/expand]

Preparation:
Saute carrots, onion and celery together in butter (or olive oil, preferred). Add flour and saute to cook roux, stirring constantly. Add clam juice, herbs, garlic and wine. Simmer about 15 to 20 minutes. Add tomato paste to thicken. Serve with shrimp, scallops, etc.

Marinated Spiced Shrimp with Mushrooms

[expand title=’Ingredients’]3 lb. shrimp, cooked, peeled and
deveined
2 lb. mushrooms
1 c. vegetable oil
1 c. vinegar
4 onions, sliced
10 bay leaves, whole
2 tbsp. sugar
4 tbsp. whole allspice
2 cloves garlic, crushed
1/4 tsp. savory
1/4 tsp. basil
1/4 tsp. Thyme[/expand]

Preparation:
Combine all ingredients and marinate, covered, in refrigerator. It is best if prepared a day or two ahead of time. Serve with cocktail picks as hors d’oeuvres, or as a first course, served on a bed of lettuce, or in scallop shells. Makes 20-25 servings.

Shrimp Ball

[expand title=’Ingredients’]1 (8 oz.) pkg. cream cheese, softened
2 (4.5 oz.) cans shrimp, well drained
2 tbsp. minced onions
1 tbsp. lemon juice
1 tbsp. horseradish
1/2 tsp. salt
1 tbsp. minced parsley
1/2 c. chopped nuts (opt.)[/expand]

Preparation:
Mix all ingredients and form into a ball. Refrigerate until firm. Mix ketchup and horseradish together to taste. Make a well in the center of the shrimp ball and fill with ketchup mixture, spreading the mix over the entire shrimp ball. Serve with crackers or toast. Parent

Mini Shrimp Quiche

[expand title=’Ingredients’]SHELLS:
3 oz. cream cheese, softened
1/4 lb. butter, softened
1 1/2 c. flour
QUICHE MIXTURE:
30 sm. fresh shrimp, steamed and peeled
1 extra lg. egg, beaten
1/2 c. heavy cream
1 1/2 tbsp. brandy
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dried dill, or 1 1/2 tsp. fresh dill
1 2/3 oz. Gruyere or Swiss cheese[/expand]

Preparation:
Preheat oven to 400 degrees. Combine the cream cheese and the butter, beating until smooth. Add flour and mix well. Shape dough into 30 1-inch balls. Place in lightly greased 1 3/4-inch muffin pans; shape into shells. Prick bottom and sides of pastry shells with fork. Bake at 400 degrees for 5 minutes. Let cool in pan on wire rack. Preheat oven to 350 degrees. Place 1 shrimp in each shell. Combine egg, cream, brandy, salt, pepper and dill, dividing evenly among shells, about 2 teaspoons each. Slice cheese into 30 small triangles and place one on each appetizer. Bake at 350 degrees for 20 minutes, or until set. Cool, remove from tins; freeze in foil. To reheat, place frozen appetizers on baking sheet. Bake at 375 degrees for 7-10 minutes

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