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.

Shrimp Biscuit Wrap

[expand title=’Ingredients’]10 ready to cook canned biscuits
Cocktail sauce
Jumbo shrimp (frozen)[/expand]

Preparation:
Roll to pancake flatness each of the canned biscuits. Spread each with cocktail sauce, wrap around one frozen cooked jumbo shrimp and pin with a cocktail stick. Place in a 450 degree oven for about 8 minutes or until biscuit browns.

Fry Bread

[expand title=’Ingredients’]5-7 Cups Flour
1 tbsp Baking Powder
2 cup cooking oil (your choice)
1 cup water[/expand]

Preparation:
Mix flour, water, baking powder and couple teaspoons of oil in a bowl, then knead into dough.
Heat oil in a frying pan until very hot!
Roll dough in to flat, tortilla-shaped slices.
Place dough into hot oil, turn after about 1/2 minute.
Bread will puff up quickly in the hot oil, remove when it starts to brown.

Shrimp Toast

[expand title=’Ingredients’]1/2 lb. shrimp, cleaned, deveined
5 water chestnuts
1 egg
1 tsp. sherry
Dash pepper
Oil for deep frying
4 scallions
1 1/2 tsp. cornstarch
1/2 tsp. salt (optional)
4 slices white bread[/expand]

Preparation:
Mince shrimp, water chestnuts and scallions. Beat egg lightly. Mix minced ingredients and egg with cornstarch, sherry, salt and pepper. Blend well. Spread shrimp mixture evenly on bread. Cut into 4 triangles. Heat oil to smoking. Place bread, shrimp side down, on a slotted spoon, then gently lower into oil. Reduce heat slightly and deep fry a few pieces at a time until bread is golden brown. Turn each piece over and fry a few seconds more. Drain on towels. Serve with Duck Sauce and hot mustard. May be frozen and reheated in toaster oven. Excellent appetizer.

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