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 Cocktail

[expand title=’Ingredients’]2/3 c. finely chopped celery
2/3 c. finely chopped green onion tops
2 tbsp. red wine vinegar
2 tbsp. lemon juice
3/4 tsp. horseradish
1/2 tsp. sugar
Heinz catsup (must be Heinz!)
Shrimp[/expand]

Preparation:
Mix together first 7 ingredients and stir in shrimp. Cut shrimp into pieces, if large.

Biloxi-Style Shrimp

[expand title=’Ingredients’]1 bag shrimp and crab boil
2 (12 oz.) cans beer or water
1 tbsp. Tabasco sauce
1 tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. garlic powder
Pepper to taste
3 tbsp. fresh lemon or lime juice
5 lb. fresh med. shrimp, shelled and
deveined
1 c. unsalted butter, melted[/expand]

Preparation:
Bring spice bag to boil in beer or water in large saucepan. Add the Tabasco and Worcestershire sauces, salt, garlic powder, pepper and lemon-lime juice. Simmer for 10 minutes to blend flavors. Arrange shrimp in an oven-proof casserole. Pour liquid over them. Pour melted butter over all. Bake at 350 degrees for 15 minutes, stirring twice. Yield: 20 appetizer servings.

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.

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