Pat Lockhart

from my kitchen to yours…

PICKLED SHRIMP/ Beer Shrimp January 24, 2012

Filed under: Appetizers,Entree — Blog Master @ 3:54 pm

 PICKLED SHRIMP

5 pounds shrimp

½ package pickling spices

2 tablespoons salt

Celery tops.

Cook for 10 minutes. Drain and cover with ice.

2 green onion chopped 2 teaspoons salt

2 ½ cup salad oil 1 cup vinegar

2 lemons juiced

Mix together and pour over cooled shrimp. Refrigerate for 12 hours. Serve.

 

BEER SHRIMP

 
3-5 pounds shrimp1 can beer
1-tablespoon salt1 tablespoon Tabasco sauce
1-teaspoon fresh ground pepper water to cover shrimp
 
Boil water, beer and spices; add shrimp, return back to boil. Boil 3 minutes. Drain and ice shrimp.
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ORE HOUSE SALSA December 21, 2011

Filed under: Appetizers — Blog Master @ 12:10 pm

ORE HOUSE SALSA

 2 ½ cups Machacado tomatoes, crushed                        1 bunch cilantro, chopped

2 ½ cup fresh tomatoes, chopped                                    1 bunch parsley, chopped

1 medium white onion, chopped                                        12 cloves garlic, mashed

½ cup green chili, finely chopped                                                            1 cup water

Mix together all ingredients and refrigerate for 2 hours.

 

PARTY PIMENTO CHEESE November 30, 2011

Filed under: Appetizers — Blog Master @ 9:47 pm

PARTY PIMENTO CHEESE  from Kathy Hardage

2 Pounds sharp cheese

1 7-oz can pimiento

½ bottle Durkee’s dressing

1 Pint mayonnaise

2 Tablespoon lemon juice

1 Teaspoon mustard

½ Teaspoon red pepper

3 Cloves crushed garlic

Mash pimiento with fork.  Add Durkee’s  dressing, mayonnaise, lemon juice, mustard, Worcestershire, red pepper and garlic.  Mix in mixer.  Add grated cheese and beat until smooth.

Make 2 quarts.

 

CHEESE KRISPIES

Filed under: Appetizers — Blog Master @ 9:46 pm

CHEESE KRISPIES     

 2 Cups flour

2 Sticks butter

2 Cups Rice Krispies

½ Pound sharp cheddar cheese

Dash of salt.

Combine flour and butter.  Add cheese and salt and mix.  Drop with teaspoon on cook sheet.

Bake 325 degrees for 15 – 10 minutes

 

LOUISIANA POPADUMS

Filed under: Appetizers — Blog Master @ 8:34 pm

LOUISIANA POPADUMS

16 oz French bread

Melted butter

Sesame seed

With sharp knife, slice French bread as thin as possible.  Dip in melted butter, sprinkle with sesame seeds. Bake on cookie sheet at 250 degrees until light brown.

Freezes  well.

 

BACON ROLL-UPS

Filed under: Appetizers — Blog Master @ 8:33 pm

BACON ROLL-UPS

¼ Cup butter

½ Cup water

1 ½ Cups packaged Herb Stuffing mix

1 Egg. Slightly beaten

¼ Pound bulk pork sausage

½ to 2/3 Pound sliced bacon

 Melt butter in water in a saucepan.  Remove from heat; stir into stuffing then add egg and sausage.

Blend thoroughly.  Chill for about an hour for easier handling.  Shape into small oblongs. 

Cut bacon strips into thirds.  Wrap bacon around dressing mixture and fasten with toothpicks. 

Place on rack in shallow pan.  Bake at 375 degrees for 35 minutes or until brown and crisp. 

Turn at halfway point in cooking.  Drain.  Serve hot. Yields 3 Dozen

 

CHEESE HEARTS

Filed under: Appetizers — Blog Master @ 8:23 pm

CHEESE HEARTS

1 Stick butter

½ Pound sharp cheese

Cayenne pepper

1 Teaspoon salt

1 ½ cup flour

 Soften butter and cheese at room temperature.  Add all ingredients.  Mix well. 

Roll thin and cut with small heart cutter.  Bake 350 degrees for 10 – 12 minutes.

 

 
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