3 oz. cream cheese, softened
1/4 lb. butter, softened
1 1/2 c. flour
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]
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
[expand title=’Ingredients’]8 lb. navy beans
3 lb. hot dogs, cut up
1/2 c. salt
1 c. Brown sugar
1 c. Karo dark syrup
4 qt. tomato juice
2 qt. water
1/2 tsp. red pepper
1 tsp. cinnamon
1 tsp. mustard
Soak beans overnight.
Cook until nearly done.
Boil tomatoes and seasoning with a little cornstarch for thickening.
Put hot dogs and beans in a cooker and fill with tomato mixture.
Seal and cook 1-1/2 to 2 hours.
[expand title=’Ingredients’]1/2 lb. shrimp, cleaned, deveined
5 water chestnuts
1 tsp. sherry
Oil for deep frying
1 1/2 tsp. cornstarch
1/2 tsp. salt (optional)
4 slices white bread[/expand]
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.
[expand title=’Ingredients’]1 can tomato soup
1 (8 oz.) pkg. cream cheese
1 c. mayonnaise
4 tsp. minced or dried onions
1 envelope Knox gelatin (soften in 2 tbsp. water)
2 small cans shrimp (chopped up)[/expand]
Heat soup and cheese over medium heat. Slowly stir until smooth. Put gelatin in 2 tablespoons water and stir in. Cool. Add remaining ingredients.
[expand title=’Ingredients’]1 bell pepper
1 clove garlic
1 tsp. cumin or to taste
1 tsp. pepper (black)
Salt to taste
2 ham hocks
1 bay leaf
Hot sauce to taste
2 tbsp. butter
1 lb. black beans[/expand]
Let beans soak overnight.
Chop bell pepper, onion and garlic.
Fry lightly with ham hocks, bay leaf
and butter until it looks yummy.
Drain bacon and wash.
Combine pan mixture with beans in same juice.
Add hot sauce to taste.
Cook on low 4-5 hours or until mushy.
Serve over rice with green onions.