Shrimp  Cocktail






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)





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.









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






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






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






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






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







 Salem's Den  Salem 2004 and Beyond