| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Canadian |
Seafood, Easter |
12 |
Servings |
INGREDIENTS
| 2 |
lb |
Shrimp (fresh or frozen), cooked, peeled & deveined |
| 2 |
c |
Pineapple cubes(fresh or canned) |
|
|
Fresh dill sprigs |
| 2 |
|
Lemons, cut in wedges |
| 3/4 |
c |
Chili sauce |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Prepared horseradish |
| 1 |
ts |
Worcestershire sauce |
|
|
Dash of hot pepper sauce |
INSTRUCTIONS
COCKTAIL SAUCE
(COCKTAIL SAUCE) In small bowl, combine chili sauce, lemon juice,
horseradish, Worcestershire sauce and hot pepper sauce; mix well. Cover and
refrigerate for up to two weeks.
Just before serving, arrange shrimp and pineapple in cocktail glasses;
garnish each with dill and lemon wedge. Spoon tablespoonful cocktail sauce
over each, or pass cocktail sauce separately. Makes 12 servings Typed in
MMFormat by cjhartlin@msn.com Source: The Canadian Living Entertaining
Cookbook.
Posted to MM-Recipes Digest V4 #8 by cjhartlin@email.msn.com on Feb 19,
1999
A Message from our Provider:
“Romans 1:20 – God doesn’t believe in atheists.”