INGREDIENTS:
•
3 quarts water
•
1 small onion, sliced
•
1/2 medium lemon, sliced
•
2 sprigs fresh parsley
•
1 tablespoon salt
•
5 whole peppercorns
•
1/4 teaspoon dried thyme
•
1 bay leaf
•
3 pounds uncooked large
shrimp, peeled and deveined
(tails on)
SAUCE
•
1 cup chili sauce
• 2 tablespoons lemon juice
•
2 tablespoons prepared
horseradish
•
4 teaspoons
Worcestershire sauce
•
1/2 teaspoon salt
•
dash cayenne pepper
In a small bowl combine
all ingredients and mix well.
Refrigerate.
DIRECTIONS:
IN A DUTCH OVEN
In a
Dutch oven,
combine the water, onion, lemon, parsley,
salt, peppercorns,
thyme and bay leaf.
Bring to a boil.
Add shrimp.
Reduce heat; simmer, uncovered, for 4 to 5
minutes or
until shrimp turn pink.
Drain shrimp and
immediately rinse in cold water.
Refrigerate for 2 to 3 hours.
Arrange shrimp on a serving platter.
Serve with sauce.
Serves about 6 dozen shrimp with 1 1/4 cups
sauce
Crab and Spinach Quiche
INGREDIENTS:
•
2
unbaked pastry shells
(9 inches each)
•
5 eggs
•
1 1/2 cups milk
•
1/4 teaspoon salt
•
1/8 teaspoon pepper
•
1/8 teaspoon ground
nutmeg
•
1 1/2 cups grated
Parmesan cheese
•
1 cup (4 ounces)
shredded Swiss Cheese
•
3 tablespoons
all-purpose flour
•
6 to 8 ounces canned or
frozen crabmeat,
thawed, drained, flaked and cartilage removed
•
1 package (10 ounces)
frozen chopped spinach,
thawed and well-drained
DIRECTIONS:
Preheat oven to 400 degrees.
Line each unpricked pastry shell with a double
thickness of heavy-duty foil.
Bake at 400° for 5 minutes.
Remove foil.
Bake 5 minutes longer.
* * Reduce oven tempeture to 350 degrees *
*
In a large bowl, combine the eggs, milk, salt,
pepper and nutmeg; set aside.
Combine cheeses and flour; add to egg mixture.
Stir in crab and spinach.
Pour into pastry shells.
Bake or 50 to 55 minutes or until a knife
inserted near the center comes out clean.
Let stand for 10 minutes before cutting.
Serve warm.
Serves 32 - 36
Baked Brie
INGREDIENTS:
•
1 package (3 ounces)
cream cheese softened
•
3/4 cup all-purpose
flour
•
1 round (8 ounces) Brie
cheese
•
1/4 cup butter, softened
•
1 egg
•
1 teaspoon water
•
Assorted crackers and
fresh fruit
DIRECTIONS:
Preheat oven to 400 degrees.
In a large bowl, beat the butter, cream cheese
and flour on low speed until mixture forms a
ball.
Divide in half and wrap each portion in plastic
wrap.
Refrigerate for 30 minutes.
On a lightly floured surface, roll out each
portion into a 7 inch circle about 1/8 inch
thick.
Place one circle on an ungreased baking sheet.
Place Brie on pastry and top with remaining
pastry circle; pinch edges to seal.
Flute bottom edge if desired.
In a small bowl, whisk together egg and water.
Brush over top and sides of pastry.
Bake for 15 to 20 minutes or until golden brown.
Immediately remove from the baking sheets.
Let stand for 30 minutes before serving.
Serve with crackers and fruit.
Serves 8
