Recipes… Celebrate the 4th with good Food, Friends and Family!

July 1, 2013 § Leave a comment



Pickled Shrimp

August 20, 2011 § Leave a comment

5 pounds shrimp
7 teaspoons salt
1 cup celery tops
½ cup pickling spice
4 cups sliced onions
4 bay leaves
2 ½ cups salad oil
1 ½ cups white vinegar
5 teaspoons celery seed
3 teaspoons salt
¼ cup capers (1 jar)

Drop shrimp into boiling water to which 7 teaspoons salt, celery tops and pickling spices have been added. Boil 8 minutes. Drain and cool. Peel shrimp (devein if desired). Using a large bowl, alternate shrimp with slices of onions and bay leaves. Mix salad oil, vinegar, celery seed, 3 teaspoons salt and capers. Pour over shrimp, cover and place in refrigerator for at least 3 days. One week is better. Turn once or twice a day. To serve, drain, reserving liquid in case you have some left over. Put in serving dish or container with onion slices, capers and garnish with lemon slices. Serves 20.

By: Mrs. Ann Middleton

Salmon Ball

July 25, 2011 § Leave a comment

1 pound cooked salmon, flaked
1 8-oz package cream cheese, softened
2 tablespoons grated onion
1 tablespoon horseradish (drained)
¼ teaspoon salt
¼ teaspoon liquid smoke
½ cup chopped pecans
3 tablespoons parsley

Combine first 6 ingredients and mix well. Chill. Shape into a ball. Cover with nuts and parsley. Serve with crackers. Serves 12 as single hors d’oeuvre. This may be frozen if wrapped well.

By: Mrs. Linda Rice Forbes

Sausage Balls

July 18, 2011 § Leave a comment

  • 1 pound hot sausage
  • ½ pound sharp cheese
  • 3 ½ cups Bisquick
  • ½ teaspoon red cayenne pepper

Melt sausage and cheese in a double boiler. Add Bisquick and red pepper. Shape into 1-inch balls and bake at 250° for 25 minutes. Makes about 100 balls. They freeze beautifully.

By: Mrs. Gayle Crocker

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