| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Appetizer |
24 |
Servings |
INGREDIENTS
| 1 |
pk |
(11-oz) pie crust mix |
| 1 |
|
Envelope Italian salad dressing mix |
| 5 |
tb |
Cold water |
| 1 |
cn |
(6-oz) cocktail shrimp; drained |
| 1/2 |
c |
Mayonnaise |
| 2 |
tb |
Chopped parsley |
| 1 |
ts |
Freshly squeezed lemon juice |
| 1 |
ds |
Cayenne pepper |
|
|
Paprika |
INSTRUCTIONS
CRACKERS
TOPPING
For crackers, preheat oven to 425°. Mix pie crust and dry salad mix in a
large bowl. Add water, 1 Tablespoon at a time, and mix gently with a fork.
Roll out half at a time to 1/8 inch thick on a lightly floured surface. Cut
into 1-1/2 inch rounds with a biscuit cutter. Prick each round several
times with a fork before cooking. Bake on cookie sheet in 425° oven until
golden brown, about 8 minutes. Cool and set aside. For topping, mix all
ingredients together and chill, letting flavors blend. Top each cracker
with shrimp mixture and sprinkle with paprika. Crackers may be made ahead
of time and stored in air-tight container. Salad can be made ahead and
refrigerated. DO NOT put together until serving time.
DAVID DICKEY
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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