SHRIMP RING
Linda Clutter
1 can small deveined shrimp 3/4 cup chopped celery
1 can tomato soup 3/4 cup chopped onions
2-3 oz. pkgs. cream cheese salt and pepper
2 envelopes unflavored gelatin 1 cup mayonnaise
Dissolve
gelatin in 1/2 cup water. Put soup on to boil. Add gelatin and cream cheese.
Remove and cool. Add onions, celery, mayonnaise, salt and pepper. Put in
refrigerator for 5 mins. In a mold (greased) pour layer of sauce. Then add a
layer of shrimp. Repeat this, ending with sauce. Refrigerate.
Make one night before.
BEEFY CHili CONQUESO
Joyce Ostergard
1 lb. Ground Beef
1/4 cup choppped green onion
1 8 oz. tomato sauce
1 4 oz. green chili pepper, drained
1 tsp. worcestershire sauce
1 lb. Velveeta cheese
Dash of garlic powder
Jalopenos peppers to taste
Brown ground
beef and onions. Add remaining ingredients. Serve
warm with corn chips for hot dip.
CEVICHE (Mexico)
Liz Briggs
2 lbs. good,
firm fish, boned and chopped into 1/2 inch cubes
lemon juice,
enough to cover fish when placed in bowl
1/2 cup olive
oil
2 medium avacodos, cubed or sliced
1 large onion
2 ripe tomatoes, peeled
10-15 stuffed green olives
1 small jar capers (50 gms.)
4 Tbsp. cilantro (fresh coriander)
chili peppers and salt to taste
Cover fish with lemon juice and allow to
stand for 20 mins. or more, turning occasionally so that all will be permeated
by the lemon. When the acid in the lemon has cooked the fish, pour off as much
of the juice as pours off readily, which will leave just enough in the fish.
Add olive oil and all other ingredients, well chopped. Add avacado last so it
will not be too disturbed by mixing. Serve as a cocktail with saltines or as a
dip accompanied by crackers. Yield: cocktails 8 to 10. Servings: As a dip 20 to
25.
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