Category Archives: Appetizers

Dad’s Pimiento Cheese Spread

Makes 3 cups

12 ounces mild Cheddar cheese
1 (4-ounce) jar pimiento, finely chopped and well drained
1/2 teaspoon minced garlic
1 teaspoon horseradish
1 tablespoon burgundy wine
1 teaspoon Durkee’s Famous Sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon coarse ground black pepper or to taste
3 tablespoons Miracle Whip
3 tablespoons mayonnaise

Combine cheese, pimiento, garlic, horseradish, wine, Durkee’s sauce,
Worcestershire sauce, pepper, Miracle Whip and mayonnaise. Serve with assorted

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Chutney Cheese Ball

Makes 20 servings

4 (3-ounce) packages cream cheese, softened
6 green onions, sliced
1/2 cup raisins
8 slices bacon, cooked and crumbled
2 tablespoons sour cream
1 teaspoon curry powder
1/3 cup peanuts, chopped
1 (12-ounce) jar mango chutney
Flaked coconut

Combine cream cheese, onions, raisins, bacon, sour cream, curry, peanuts and
half of the chutney. Form mixture into a ball on waxed paper. Place on serving
platter and pour remaining chutney over ball. Sprinkle with coconut.

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Spicy Shrimp Wrapped in Snow Peas

Makes 20 wraps

20 uncooked large shrimp, peeled and deveined
1 tablespoon minced fresh ginger
2 teaspoons vegetable oil
1 large garlic clove, pressed
1/2 teaspoon Chinese 5-spice powder
20 large snow peas, trimmed and stringed
1 teaspoon oriental sesame oil
1/2 teaspoon sesame seeds, toasted
2 tablespoons soy sauce
20 small wooden skewers or toothpicks

Combine shrimp, ginger, oil, garlic and Chinese powder in medium bowl and
toss until coated. Cover and refrigerate at least 1 hour or up to 4 hours. Cook
peas in boiling salted water for 45 seconds or just until crisp-tender. Drain and
rinse in cold water. Drain and pat dry. Transfer peas to a bowl. Drizzle with
sesame oil and sesame seeds and toss until coated. Set aside. Heat a large nonstick
skillet over medium-high heat. Sauté shrimp mixture for 3 minutes. Add soy
sauce. Cook and stir for 1 minute until shrimp are just opaque in center and
liquid evaporates. Remove to a plate and cool completely. Wrap 1 snow pea
lengthwise around each shrimp from head to tail. Secure with skewers. Cover and
refrigerate. May be prepared 6 hours in advance. Serve chilled or at room

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Mrs. Patrick’s Shrimp Paste

Makes 6 servings

1 pound medium sized shrimp, cooked, peeled and deveined
1/2 teaspoon salt or to taste
1/4 teaspoon celery seeds
1/4 teaspoon minced onion
Juice of half a lemon
1/4 teaspoon Tabasco sauce
1/4 cup of mayonnaise or more to bind mixture

Assorted mild crackers
In a food processor, coarsely chop shrimp. Combine together shrimp, salt, celery
seeds, onions, juice and Tabasco. Add mayonnaise and stir until mixture holds
together. Cover and refrigerate. Serve with mild crackers.

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Cocktail Shrimp

Makes 8 servings

Cocktail Sauce
1 cup ketchup
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
8 cups water
2 teaspoons salt
2 pounds raw, peeled and deveined shrimp
Salt to taste
Fresh lemon juice
Cocktail Sauce
Whisk ketchup, horseradish and juice in small bowl until well blended. Cover and
refrigerate. Makes 1 1/8 cups.
Bring salted water to boil. Add shrimp, return to boil then simmer about 3 minutes.
Do not overcook. Drain shrimp and plunge into ice water to stop the cooking.
When cold, remove shrimp and season with salt and lemon juice. Serve with
cocktail sauce.

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