Shrimp Macaroni Salad

"I made this salad  for our 4th of July barbecue and it was so delicious!  It is a perfect salad to serve alongside ribs, burgers or anything else your cooking up this Summer."

1-(16 ounce) package of elbow macaroni; cooked according to package directions, drained and rinsed in cold water
1-1/2 pounds of shrimp; cooked, peeled and de-veined
1/2 cup minced celery (use the inner stalks and leaves which are more tender and flavorful)
1/3 cup chopped fresh parsley
1/2 cup chopped scallions
1/4 cup minced shallot
1-(4 ounce) jar pimentos, un-drained
1/2 cup chopped bread and butter pickles
1-1/2 cups mayonnaise
1/2 cup sour cream
2 Tablespoons pickle juice (from bread and butter pickles)
1 Tablespoon Worcestershire sauce
1 Tablespoon red wine vinegar
1 teaspoon seasoned salt (like Lawry's)
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper

In a large serving bowl, stir all ingredients until completely combined.  Refrigerate for 2 hours before serving.  ENJOY!   

Festive Shrimp Cocktail Appetizer

"This appetizer is so, so simple to make.  It is a perfect addition to your holiday menu whether you're hosting your family for a traditional Christmas dinner or you're attending a holiday buffet.  Add this dish to the menu and you will be the star of the holiday party!"  

 

1-(8 ounce) package of cream cheese

6 ounces of cocktail sauce (1/2 of a 12 ounce bottle)

1-(4 ounce) can of tiny shrimp, drained and rinsed

Old Bay Seasoning, desired amount

Your choice of crackers

 

Open can of shrimp and pour into a colander.  Run cold water over shrimp to rinse and allow to drain well.  Place block of cream cheese in center of a serving platter.  Pour cocktail sauce over cream cheese.  Place shrimp on top of cocktail sauce.  (Sauce and shrimp will cascade over the side of the cream cheese.)  Sprinkle with Old Bay Seasoning.  Place crackers around edge of platter.  Serve by spreading on crackers.  Enjoy!    

Zesty Cocktail Sauce

"Whether you are preparing breaded shrimp, coconut shrimp, a zesty shrimp cocktail or any other seafood dish, this cocktail sauce is a perfect condiment.  I have also used it in recipes that call for store bought cocktail sauce as an ingredient.  It gets it's spicy 'kick' from lots of horseradish and hot sauce."

 

6 ounces Homade brand Chili Sauce, from a 12 ounce jar (I have also used Heinz Chili Sauce.)

2-3 Tablespoons cream-style Horseradish (The more horseradish you use, the spicier the sauce!)

1 teaspoon fresh lemon juice

1/2 teaspoon Worcestershire sauce

2-3 drops of Tobasco hot sauce, or desired amount

1/2 teaspoon salt

1/2 teaspoon Old Bay seasoning

 

Combine all ingredients.  Refrigerate for a couple hours to allow flavors to blend together.  Serve with your favorite shrimp or seafood recipe.

 

Hot Crab Dip

"This recipe was given to us by one of my hubby's coworkers.  It is so delicious and the best thing about it is that it's made in the slow cooker so it's perfect to make for parties.  Take it along to your next hors d'oeuvre party and be the hit of the bash!"

 

 

1/2 cup milk

1/3 cup salsa

3-(8 ounce) packages of cream cheese

16 ounces of crab meat

3-4 green onions, sliced

1-(4 ounce) can green chiles, such as Ortega

 

 

Combine milk and salsa.  Place everything in a slow cooker.  Cook on low heat for 3-4 hours, stirring every 30 minutes to combine.  Serve with tortilla chips or your favorite dippers.

 

 

 

 



Creamy Clam Chowder

"My sister shared this recipe with me and it was given to her by my aunt, so it's definitely a family favorite.  One Fall, I made it and sent it with my husband and his buddy to hunting camp.  It was a hit!"

 

1 small yellow onion, chopped
2 or 3 stalks of celery, chopped
3 or 4 russet potatoes, peeled and diced
3 cans (6-1/2 ounces each) of minced clams in clam juice (We like to use Snow's brand.) *Do not drain.
1-1/2 sticks or 3/4 cup butter
3/4 cup flour
1 quart half-and-half
1 Tablespoon red wine vinegar
Salt and Pepper, to taste
Oyster crackers or crackers of your choice

Put onions, celery, potatoes and clams (with clam juice) into a large stock pot.  Add just enough water to cover ingredients.  Bring to a simmer and cook until vegetables are tender (about 15-20 minutes).  In a small saucepan, melt butter.  Stir in flour and cook for 1-2 minutes on medium heat, stirring constantly, until thickened.  Stir into vegetable and clam mixture and bring to a boil.  Reduce heat to medium and add half-and-half and vinegar.  Season with desired amount of salt and pepper.  Cook until soup is heated through and thickened to desired consistency.  Serve with oyster crackers. 

TIP:  I have also made this yummy soup in a slow-cooker.  You just put the onions, celery and potatoes in the slow cooker with just enough water to cover them.  (Don't add clams now or they will become overcooked.)  Season with desired amount of salt and pepper.  Cook on High heat for 4-5 hours or until the vegetables are tender.  When vegetables are tender, melt butter in a small saucepan and stir in flour. Cook and stir for 1-2 minutes on medium heat until thickened.  Stir into vegetables.  Add clams (with clam juice), half-and-half and red wine vinegar and continue to cook in the slow-cooker on High heat for about 1 hour or until soup is thickened to desired consistency.  Season with additional salt and pepper if needed.  Serve with oyster crackers.

Mom's Tuna Noodle Casserole

"I remember this casserole from when I was a little girl.  It's definitely comfort food!"

1 box of macaroni and cheese, prepared (butter & milk called for on box)

1 can of cream of mushroom soup

1 celery stalk, chopped

1/2 onion, chopped

1 can of peas, drained

1 can of tuna, drained

1 sleeve of butter crackers (I use Ritz crackers), crushed

2 Tbsp. butter, melted

Mix together prepared macaroni and cheese, soup, celery, onion, peas and tuna.  Place in baking dish that has been sprayed with non-stick cooking spray.  Combine cracker crumbs and melted butter and sprinkle on top.  Bake at 350 degrees for 30-40 minutes.