| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers |
12 |
Servings |
INGREDIENTS
| 8 |
oz |
Cream cheese; softened |
| 1/4 |
ts |
Curry powder |
| 1/4 |
ts |
Garlic powder |
| 1/4 |
c |
Chutney; (I used Major Grey's) |
| 1 |
c |
Shrimp; cooked, peeled & diced |
| 1/2 |
c |
Sour cream |
| 2 |
tb |
Milk |
| 1/4 |
c |
Canned green chilies; (I used Ortega) (My addition) |
INSTRUCTIONS
Blend together cream cheese, sour cream, milk, curry powder, garlic powder
and chutney. Add chilies and shrimp. Blend just a little. Better if
refrigerated overnight. Serve with crackers or chips. NB: The published
recipe called for a TABLESPOON of curry powder. I thought 1/4 TEASPOON was
enough. Start with that and add more if you like. Passed the tennis team
test.
NOTES: From the cookbook: "From a marvelous cook and the wife of a retired
Navy man who says she could rely on this rfecipe to be a success wherfever
they were stationed."
Recipe by: Adapted from Tastes and Tales from Texas, by Peg Hein, p. 10
Posted to recipelu-digest Volume 01 Number 428 by RecipeLu
<recipelu@geocities.com> on Dec 31, 1997
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