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Recipes Appetizers

Shrimp Cocktail

Boil, peel and de-vein shrimp and place them in individual serving dishes. Combine above ingredients. This quantity is sufficient for one dish of shrimp. Increase the quantities by the number of dishes you prepare. Chill the shrimp in the sauce thoroughly. Serve ice cold.
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Shrimp Croissant Sandwich Appetizers

Combine all of the above ingredients mixing well. Spread on sliced mini-croissants and cut in half. Arrange on decorative platter lined with Boston bib lettuce. Cover and refrigerate until ready to serve. I have on occasion added some dry Hidden Valley Ranch dressing to give it an ext
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Shrimp with Jalapeno Cheese

Peel shrimp, leaving tail and first joint of shell intact; cut a deep slit down the length of the outside curve of each shrimp, and devein. Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water; chill. Combin
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Mississippi Caviar

Combine peas, bell peppers, hot peppers, onion, pimento and garlic. In a separate bowl, whisk together the vinegar, oil and mustard and pour over the bean mixture; mix well. Season to taste with salt and Tabasco� sauce. With a wooden spoon or potato masher, mash the bean mixture slightly.
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Oyster Cocktail

Blend and chill all ingredients. Serve over freshly-shucked oysters.
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Southwestern Shrimp Cocktail

Place the shrimp in boiling water. Cook just until the water returns to a boil. Chill fully. Place the lettuce in a small shallow bowl. Spoon 1/4 of the salsa in the middle. Stick avocado slices in the salsa. Place the shrimp around the salsa. Garnish with lemon wedges and cilantro sp
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Spiced Shrimp

Add spices, salt and vinegar to water. Let boil 10 minutes, then add shrimp (if using frozen shrimp, thaw before cooking). Boil 5 to 7 minutes or just until shrimp turn pink. Remove from heat; let stand 20 minutes, then drain. Cool, shell, de-vein and chill. For a buffet, a
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Spicy Cream Cheese Slices

Mix all ingredients except tortillas. Spread mixture on tortillas and roll up tightly. Refrigerate several hours or overnight before slicing. Slice 1/4- to 1/2-inch thick slices. Will keep 3 weeks or more if refrigerated. Recipe can be halved.
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Spicy Oyster Shooters

Place shucked raw oyster in a shot glass. Add a little cocktail sauce, horseradish and vodka. Shoot it down. Yield: Serves one
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Stuffed Chinese Pea Pods

Wash pea pods, but do not stem. Blanch in boiling water for 30 to 60 seconds. Drain and chill. Combine and beat cream cheese, blue cheese spread, and enough milk to make a medium-stiff filling. When ready to serve, cut a tiny slit in each pea pod near the stem end. Place cheese fillin
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Stuffed Gouda

Scoop out the cheese, leaving a hollow shell. Grate or finely chop the scooped out cheese and mix with the red wine or Worcestershire sauce, mustard, salt and pepper. Fill the shell with the cheese mixture. Serve with crackers or thin slices of French bread. Serves 2.
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Salmon Mousse

Place all ingredients in a food processor and blend until creamy. Line the inside of a mold with plastic wrap and pour mousse into the mold, then refrigerate for at least 6 hours. Unmold, then garnish with chopped pecans and serve with crackers. May also be served stuffed into cocktai
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Scallops Ceviche

Marinate the scallops in a shallow non-reactive bowl in lime juice for several hours until they turn opaque. Gently drain, then add the remaining ingredients. Serve in small bowls with crackers on the side. Makes 4 small servings.
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Tomato and Basil Crostini

Allow the tomatoes to drain in a colander for 30 minutes. Toast the slices of bread and rub each with garlic. Combine the tomatoes with the remaining ingredients in a small bowl and divide between the slices of toast. Serve immediately. Serves 4 to 6.
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Tostaditas with Gulf Crab

Carefully check the crab meat for any extraneous pieces of shell. Combine crab meat in a mixing bowl with mayonnaise, heavy cream, salt and chipotle sauce, if desired. Mix until crab is well-coated but do not overmix. Refrigerate until ready to serve. Serve on tortilla rounds or trian
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Vegetable Bars

Mix in blender. Spread over cooled crescent bars. Grate or slice broccoli, onion, mango, carrots, cauliflower, radish, black olives on top, add shredded Cheddar cheese. Makes about 32 bars. Refrigerate.
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Veggie Bars

Unroll crescent roll dough. Place in a lightly greased 15 x 10 x 1 inch jellyroll pan, pressing edges and perforations together to line bottom of pan. Bake at 350 degrees F for 7 to 8 minutes or until browned. Cool. Combine cream cheese, mayonnaise and salad dressing mix; beat at medi
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Wagon Wheels

Spread each tortilla with a layer of cream cheese. Sprinkle with Monterey Jack cheese, salsa, scallions and olives. Top with some avocado slices. Roll up as tightly as possible and place seam side down in a 13 x 9-inch dish. Cover with plastic wrap; refrigerate for 8 to 24 hours. To s
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Smoked Beef Pinwheels

Blend cream cheese, onion, horseradish and Worcestershire sauce until of spreading consistency. Separate meat slices. Lay out five slices, slightly overlapping on an 18-inch piece of aluminum foil. Lay out two more rows to form a rectangle of meat. Spread with cheese mixture. Roll up jellyroll-f
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Smoked Salmon Mousse

Saut� onion in 2 tablespoons butter in a small skillet, until golden. Add salmon, stir and remove from heat. Place salmon mixture in a blender or food processor. Add sour cream, cream cheese and 1/4 cup softened butter. Blend well. Add lemon juice and vodka. Blend until smooth
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Stuffed Tomato Appetizers

Place tomatoes, stem side down, on cutting board. Make an "X" cut to within 1/4" of bottom of each tomato. Carefully spread to open. In small bowl, combine cream cheese, dressing mix and milk. Blend well. Fill each tomato with heaping 1/2 teaspoon of cream cheese mix ( or fit a pastry
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Tex-Mex Tortellini

Cook the tortellini in a large pot of boiling water for about 5 minutes or just until cooked but very firm. Drain the tortellini and rinse with cold water. Place the tortellini in a plastic zipper bag, toss with olive oil and sprinkle with the dry taco mix. Refrigerate until ready to
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ANDOUILLE A LA JEANNINE

Slice andouille 1/4-to 1/2-inch thick. Mix all liquid ingredients and pour over andouille in a covered skillet. Cook over low heat untill andouille is tender. Andouille is gumbo sausage for all you peoples who live away from the center of the universe. You can use other sausage
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Andouille in Comforting Barbecue Sauce

Saute onions, celery, bell pepper, and parsley in peanut oil until the onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hours.
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CRAWFISH OR SHRIMP COCKTAIL

Combine all ingredients to make sauce. Pour over crawfish or shrimp, or dip the crawfish or shrimp in the sauce.
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Devilish Eggs

Cut the eggs in half. Remove yolk from white and set white aside. Mash yolks with a fork and add the mayonnaise and the rest of the ingredients. Spoon mixture back into egg whites and serve on a bed of lettuce.
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Italian Sausage in Tomato Sauce

Saute Italian sausage for a few minutes in olive oil - just long enough to seal it or firm it up. Remove sausage and let cool. Cut into bite-size pieces. Mix the rest of the ingredients in the skillet. Bring to a boil. Add sausage and cook for 1 hour on low heat. Serve as a hot
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Crab Meat Alma

Melt butter in heavy saucepot. Saute vegetables until soft. Blend in flour and add cream. Heat until thickened. Add cheese and heat until it has melted. Add wine, cayenne pepper, and salt. Fold in crab meat or shrimp. Heat gently for 8 to 10 minutes Serve with french bread o
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Crabby Mushrooms

In a bowl, mix crab meat, bread crumbs, onion s, cheese, salt, parsley, and chopped mushroom stems. Add beaten egg and hot sauce, to taste. Stuff mixture into mushroom caps. Bake at 300 degrees until tender, 15 to 30 minutes. Serve it hot.
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Oyster Pate

Cook oysters in their own juice with all above ingredients. In food processor, put olives (stuffed with pimentos), oysters (drained), bacon (and a little bacon drippings), shake of garlic and onion powders, shake of chili powder, and sweet relish. Pulverize well in foo
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Shrimp Canapes

Preheat broiler. Trim crusts from bread slices, then cut into 20 assorted shapes, using 2 inch flutted round cookie cutter to cut circles and sharp knife to cut triangles. Tear enough of the bread trimmings into fine crumbs to maesure 1/2 cup crumbs; set aside. Mix butter and thyme; b
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Chilled Spring Rolls

Cut green onions into 2-inch pieces; cut pieces lengthwise into thin strips. Mix green onions and bean sprouts; divide mixture into 10 equal parts. Sprinkle crabmeat pieces with sesame oil. Tear each lettuce leaf into 3-inch squares. Place 1 lettuce square on center of
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Chicken Satay

Trim fat from chicken breasts. Cut chicken lengthwise into 1/2-inch strips. Mix all ingredients except chicken in large glass or plastic bowl. Add chicken; toss to coat. Cover and refrigerate 2 hours. Set oven control to broil. Remove chicken from marinade; drain. Reserve (by user)

Chicken Pot Stickers

Mix all ingredients except wonton skins, broth and soy sauce. Brush each wonton skin with water. Place 1 scant tablespoon chicken mixture on center of skin. Pinch 5 pleats on each of one half of circle. Fold circle in half over chicken mixture, pressing pleated edge to unpleated e
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Antipasto Kabobs

Soak 8 bamboo skewers in cold water for 15 minutes. Drain. Wrap a slice of salami around a small pepper. Thread on skewer. Thread on a piece of zucchini, an olive, a tomato, then another olive and another tomato. Repeat with the remaining skewers. Set kabobs aside. Ligh
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Cheesecream On Toast

Melt cheese with wine, flavor rest of ingredients, stir, simmer until right consintency is reached. pour cream over toast. serve.
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Almond Mushroom Pate

* or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute until tender but not browne
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Baked French Toast with Berries

1.Diagonally cut bread into 1-inch slices and place in a well-greased 9x13-inch baking dish. 2. In a medium bowl, lightly beat eggs, sugar and vanilla. Stir in the milk until well blended. Pour over bread, turning pieces to coat well. Cover and refrigerate overnight. 3. Prehe
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Almond Fried Shrimp

Peel, devein and butterfly shrimp, leaving tails intact. Line large baking sheet with waxed paper. Place flour in medium bowl; add salt. Whisk milk and eggs in large bowl. Dredge shrimp (not tails) in seasoned flour; shake off excess. Dip shrimp (not tails) in milk mixture. Press
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KEEBLER SOFT BATCH CHOCOLATE CHIP COOKIES

1. Preheat the oven to 375 degrees. 2. Cream the butter, eggs, molasses, vanilla,, and water in medium-size bowl. 3. In a large bowl, combine sugars, baking powder, baking soda, salt and flour. 4. Combine the moist mixture with the dry mixture. Add Chocolate chi
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