Dinner, Recipes, Seafood
Ingredients8 oz. cream cheese, softened
8 oz. jar chili sauce
4 scallions, finely chopped
1/2 c. olives, finely chopped
1 can sm. shrimp
1/2 green pepper, finely chopped
1/2 c. mozzarella cheese, shredded
1/2 c. Cheddar cheese, shredded
Preparation:
Spread cream cheese on large round platter. Spread on chili sauce. Sprinkle on scallions, olives, shrimp, pepper, mozzarella cheese and Cheddar cheese. Refrigerate. Serve at room temperature with Tostitos Chips.
Dinner, Recipes, Seafood
Ingredients1/2 to 1 lb. of shrimp
3/4 c. walnut halves
1 tbsp. sesame seeds (optional)
1 tbsp. oil
2 tbsp. dark soy sauce
2 tbsp. honey
Dash of Tabasco (optional)
Preparation:
This is quick (2 minutes), so prepare up front! Mix soy sauce and honey in a cup. Shell shrimp. Heat oil in a pan or wok to near smoking heat. Put in walnuts and sesame seed. When these start to brown (and smell good) throw in the shrimp and cook these to complete pinkness. Pour in the honey, soy mixture and stir the whole thoroughly to coat everything. Serve immediately, with rice.
Dinner, Recipes, Seafood
Ingredients1/2 to 1 lb. shrimp
Lg. lime or lemon
4 cloves garlic, crushed and chopped
1 tbsp. ground coriander seed
1/4 tsp. salt and pepper
1 tbsp. Oil
Preparation:
Shell the shrimp. Squeeze all the juice of the lemon into a cup and mix with salt, garlic and ground coriander. Add pepper to taste, more if no coriander. Pour this over the shrimp and allow to stand at least an hour (can be overnight in the refrigerator). Heat a pan or wok with oil to smoking heat. Throw in shrimp and juice and keep moving until shrimp is cooked pink. Remove immediately. If remaining sauce is thin, heat it longer to thicken and pour over shrimp. Don’t let shrimp overcook. Serve with rice.
Dinner, Recipes, Seafood
Ingredients2 tbsp. margarine, melted
1 tsp. soy sauce
2 tbsp. green onions, chopped
2 cans crescent dinner rolls
2 tbsp. sesame seed
1/4 c. catsup
1/2 c. water chestnuts, chopped
4 oz. shrimp, cooked
1 egg, beaten
Sweet & Sour Sauce
Preparation:
Heat oven to 375 degrees. In medium bowl, combine margarine, catsup and soy sauce. Stir in water chestnuts, green onions and shrimp. Separate dough into 16 triangles. Spoon about 1 tablespoon shrimp mixture on shortest side of each triangle. Stretch corners of dough over filling and roll towards opposite point, completely covering filling; seal edges well. Place rolls seam side down on ungreased cookie sheet. Brush tops with beaten egg; sprinkle with sesame seed. Bake for 15-20 minutes or until golden brown. Serve with Sweet & Sour Sauce. Makes 16 rolls.
Bean, Dinner, Recipes
Ingredients8 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
Preparation:
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.
Dinner, Recipes, Seafood
Ingredients2 tbsp. butter
1 bunch green onion tops, chopped
2 tbsp. flour
1/2 c. whipping cream
1/4 c. white wine
1 tsp. salt
1 tsp. cayenne pepper
1/4 tsp. Tabasco sauce
1/4 tsp. garlic powder
6 oz. Cheddar cheese, grated
3 oz. Swiss cheese, grated
2 lb. raw shrimp
Preparation:
Boil shrimp; in large pot add brine water, Zatarain’s crab boil, lemon (quartered), onion, garlic, top of celery; bring to rolling boil, add shrimp, return to boil and cook for 3 minutes. Remove from stove and let shrimp sit in water for 20 to 30 minutes. Saute onions and butter in a 2 quart casserole on high 3 minutes in your microwave. Add flour, cream, wine, salt, pepper, Tabasco and garlic. Cook on high 1 1/2 to 2 minutes. Stir cheese into hot mixture until it is melted. Add peeled shrimp that have been cut in half. Cover with wax paper and cook on high 6 minutes. Stir halfway through cooking time.
