Mrs. Williams loved to make what we now call appetizers at Christmas time. She probably didn't call them that, but they were always stored away in her Frigidaire side by side refrigerator with pies and cookies and fruit cake in tin boxes ready for company. I swear that fridge stretched. I have never been able to get as much in a refrigerator as she did.
The thing I liked best, I think, is her shrimp dip. She served it with crackers, but a spoon would have been fine with me, and she really could have left out the shrimp. While I like shrimp, I LOVE cocktail sauce.
Recipe:
6 oz. cream cheese - lower fat is fine
1 pt. sour cream - lower fat is fine
1 1/2 bottles Cross-Blackwell's cocktail sauce
3-5 drops hot pepper sauce
1 lb.cooked tiny shrimp
Mix together the cream cheese, sour cream, cocktail sauce and red pepper sauce. It is okay if there a few small lumps of cream cheese. Stir in shrimp. Refrigerate until time to serve. Serve with your favorite crackers.
Note: Try to use only Cross-Blackwell cocktail sauce. It really is better. I usually buy the 1 lb. package of precooked and shelled tiny little shrimp, but if you can only find larger shrimp, cut them into 2 or 3 pieces.
No comments:
Post a Comment