Recipe: Some Mardi Gras recipes for CMS
Holidays, CelebrationsMerle's Spinach Balls
Source: mardigrasday
Makes: 6 to 8 dozen
2 (10-ounce) packages frozen spinach
2 cups herb-flavored stuffing mix
1 large onion, finely chopped
6 eggs, well-beaten
3/4 cup melted margarine
1/2 cup grated Parmesan cheese
3/4 Tablespoon Cayenne pepper to taste
1 1/2 teaspoons garlic salt
1-2 teaspoons Tony's Creole Seasoning (optional)
Preheat oven to 325 degrees F. Lightly grease a cookie sheet. Cook spinach according to package directions and drain well, squeezing to remove excess moisture. Combine with stuffing mix, chopped onion, eggs, margarine, cheese, Cayenne and garlic salt. Mix well. Shape into 3/4-inch balls and place on cookie sheet. Bake 15-20 minutes. (These are successfully frozen by placing on a pan in freezer until hard, then storing in airtight bags. To serve, thaw slightly and bake 20-25 minutes.)
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Creole Shrimp Spread
Serves: 24
1 (10 3/4-ounce) can cream of mushroom soup
8 ounces Philadelphia cream cheese, softened
1 (.25-ounce) envelope unflavored gelatin,
softened in 1/4 cup water
1 bunch green onions, chopped
3 pounds cooked shrimp, coarsely chopped
or
1 pound crab meat
1 cup mayonnaise
1 Tablespoon lemon juice
Tabasco, to taste
Heat soup, undiluted, and mix in the cream cheese. Stir in softened gelatin and blend well. Fold in remaining ingredients and pour into a lightly-oiled 6-cup mold. Chill until firm and serve with your favorite crackers or baguette slices.
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Crab Triangles
one stick (1/2 cup) melted butter
one 6 1/2 oz can crab meat
1 small jar (approximately 5 oz) Kraft Old English cheese
1/2 cup mayo
1/2 tsp. garlic salt
one package split English muffins
Combine first 5 ingredients, spread on muffins, put on cookie sheet and freeze. When frozen, cut into triangles (eighths). Put in plastic bag, return to freezer. When ready to use, put under broiler until bubbly.
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Beer Boiled Shrimip with Cocktail Sauce
1 12-ounce bottle of beer
water
1 pound raw shrimp except for tails and deveined
Sauce:
1 1/2 cup ketchup
2 tablespoons horseradish, drained
1 tablespoon Worcestershire sauce
2 teaspoons fresh lemon juice
1 teaspoon TABASCO Pepper Sauce
Fill large pot 1/2 full with water and beer and bring to a boil over a medium heat. Toss in shrimp, cover and turn off heat. After 4 minutes, drain shrimp and rinse with cold water.
In a small bowl, combine all sauce ingredients. Cover and refridgerate for 1 hour.
On serving platter, arrange shrimp, tails up, surrounding a small bowl of cocktail sauce. Provide a bowl for discarded shrimp tails.
Source: mardigrasday
Makes: 6 to 8 dozen
2 (10-ounce) packages frozen spinach
2 cups herb-flavored stuffing mix
1 large onion, finely chopped
6 eggs, well-beaten
3/4 cup melted margarine
1/2 cup grated Parmesan cheese
3/4 Tablespoon Cayenne pepper to taste
1 1/2 teaspoons garlic salt
1-2 teaspoons Tony's Creole Seasoning (optional)
Preheat oven to 325 degrees F. Lightly grease a cookie sheet. Cook spinach according to package directions and drain well, squeezing to remove excess moisture. Combine with stuffing mix, chopped onion, eggs, margarine, cheese, Cayenne and garlic salt. Mix well. Shape into 3/4-inch balls and place on cookie sheet. Bake 15-20 minutes. (These are successfully frozen by placing on a pan in freezer until hard, then storing in airtight bags. To serve, thaw slightly and bake 20-25 minutes.)
____________________________________________________
Creole Shrimp Spread
Serves: 24
1 (10 3/4-ounce) can cream of mushroom soup
8 ounces Philadelphia cream cheese, softened
1 (.25-ounce) envelope unflavored gelatin,
softened in 1/4 cup water
1 bunch green onions, chopped
3 pounds cooked shrimp, coarsely chopped
or
1 pound crab meat
1 cup mayonnaise
1 Tablespoon lemon juice
Tabasco, to taste
Heat soup, undiluted, and mix in the cream cheese. Stir in softened gelatin and blend well. Fold in remaining ingredients and pour into a lightly-oiled 6-cup mold. Chill until firm and serve with your favorite crackers or baguette slices.
____________________________________________________
Crab Triangles
one stick (1/2 cup) melted butter
one 6 1/2 oz can crab meat
1 small jar (approximately 5 oz) Kraft Old English cheese
1/2 cup mayo
1/2 tsp. garlic salt
one package split English muffins
Combine first 5 ingredients, spread on muffins, put on cookie sheet and freeze. When frozen, cut into triangles (eighths). Put in plastic bag, return to freezer. When ready to use, put under broiler until bubbly.
_________________________________________________
Beer Boiled Shrimip with Cocktail Sauce
1 12-ounce bottle of beer
water
1 pound raw shrimp except for tails and deveined
Sauce:
1 1/2 cup ketchup
2 tablespoons horseradish, drained
1 tablespoon Worcestershire sauce
2 teaspoons fresh lemon juice
1 teaspoon TABASCO Pepper Sauce
Fill large pot 1/2 full with water and beer and bring to a boil over a medium heat. Toss in shrimp, cover and turn off heat. After 4 minutes, drain shrimp and rinse with cold water.
In a small bowl, combine all sauce ingredients. Cover and refridgerate for 1 hour.
On serving platter, arrange shrimp, tails up, surrounding a small bowl of cocktail sauce. Provide a bowl for discarded shrimp tails.
MsgID: 096294
Shared by: Gladys/PR
In reply to: ISO: Looking for Mardi Gras Recipes
Board: Party Planning and Recipes at Recipelink.com
Shared by: Gladys/PR
In reply to: ISO: Looking for Mardi Gras Recipes
Board: Party Planning and Recipes at Recipelink.com
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Reviews and Replies: | |
1 | ISO: Looking for Mardi Gras Recipes |
CMS | |
2 | Recipe: Some Mardi Gras recipes for CMS |
Gladys/PR | |
3 | Recipe: More Mardi Gras recipes for CMS |
Gladys/PR | |
4 | Recipe: CMS, Here's A Bunch of Great Mardi Gras Recipes.... |
Gina, Fla |
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