Kitchen Gadget Girl Cooks

Shrimp/Crab Spread was one of my Mom’s favorite party recipes – I remember she would bring it out on almost any occasion. Even though we can find good crab in California, she always made it with shrimp.

One of her best parties was in 1987, and she pulled out all the stops. I remember helping with the party, we went next door to borrow our neighbor’s kitchen and fridge to prepare appetizers ahead of time. She made several batches of the Shrimp/Crab Spread, which went fast. I will definitely have this on my holiday party table!

Shrimp/Crab Spread

1st layer:
12 ounces cream cheese
2 Tablespoons Worcestershire sauce
1 teaspoon lemon juice
2 Tablespoons mayonnaise
1 small chopped onion
Mix together and put into pie plate

2nd layer:
1 jar Chili Sauce (my Mom always used the one in the round jar)
Spread over top of cream cheese mixture

3rd layer:
8-10 ounces shrimp or crab
Spread over top of cream cheese, chili sauce

4th layer:
Sprinkle with chopped parsley

Chill and serve with crackers (Ritz was the preferred cracker!). Prepare the 1st and 2nd layers way in advance, then add the 3rd and 4th just before serving.

Be sure to check out the other Vintage Thursday recipes at Joy of Desserts!

Last week, I made the first harvest from my vegetable garden – beautiful French breakfast radishes (and no, I don’t think you are supposed to eat them for breakfast, although I may be wrong!). 

The radishes were so lovely, and tasty, that I decided to create a simple appetizer to share with my friends Sue and Suzy at our weekly lunch.

Following Ina Garten’s suggestion, I served the radishes with their tops, along with a bowl of salt and fresh, high quality butter. I also sliced up a baguette, and to assemble, we spread butter on the baguette, sprinkled with a little salt, then a radish. Hold the whole thing together and take a bite. Absolute heaven!

What is growing in your garden these days?

Grow Your Own #28 is hosted this month by the Daily Tiffin. Be sure to stop by and see all the amazing home grown goodies!

With an old-fashioned recipe box in my collection, I have loads of vintage recipes to post. This week’s recipe is from the appetizer section, and not only does it look quick and simple, it gives me proof that my interest in entertaining is in my genes!

Pennies from Heaven

• 1/2 pound cheddar cheese, grated
• 1/2 cup butter (original recipe called for margarine)
• pinch of cayenne
• pinch of salt
• 1 cup flour

Have butter at room temperature. Work in cheese and cut in flour with pastry cutter. Make into long rolls – place in refrigerator overnight – cut thin. Bake at 375F for 5 minutes (watch carefully). Makes 70 crackers.