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400 Sea Food

1 (8 oz.) pkg. cream cheese
2 hard boiled eggs
2 loaves of sliced white bread
Lemon juice
Mayonnaise
Worcestershire sauce
Mash sardines. Mix together sardines, cream cheese and hard boiled eggs. Add
desired amount of lemon juice, mayonnaise, Worcestershire sauce and mix well.
Cut off bread crusts. Spread mixture on slices of bread, roll up and hold
together with toothpicks. Broil until toasted.
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947996 -- SEVICHE SEAFOOD SHELLS
1/2 lb. bay scallops
1/4 c. fresh lime juice
1/3 c. diced med. bell pepper
1/3 c. thinly sliced green onions
1 tbsp. fresh minced cilantro or 1
tsp. dried
1 tsp. olive oil
1/8 tsp. salt
1/8 tsp. pepper
3 drops hot sauce
16 cooked jumbo macaroni shells
Cook scallops in small amount of boiling water for 1 minute. Drain. Combine
scallops and fresh lime juice in small bowl. Toss well. Cover and refrigerate
for 1 hour. Add next 7 ingredients. Stir well. Cover and chill 30 minutes.
Drain. Stuff each macaroni shell with 1 tablespoon scallop mixture. Arrange on
serving platter.
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947997 -- SHRIMP BUTTER
2 cans shrimp, broken
1 tbsp. onion, minced
Juice of 1 lemon
4 tbsp. mayonnaise
1 1/2 sticks soft butter
Salt to taste
1 (8 oz.) pkg. cream cheese
Mix all ingredients well with mixer, adding shrimp last. Makes a large amount,
and freezes well. This is a spread rather than a dip. I serve with Club
crackers.
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947998 -- HERRING TIDBITS
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