Thanks to long-time reader & commenter SueK for a story and a seriously good recipe. First the story… My Mom’s mom died when my Mom was 16, after a long illness. Because of the illness, they had a housekeeper. As a result, Mom never learned to cook. My Dad was in the National Guard, and
Mr. Big Food made an adjustment to the recipe. Rather than making individual little pies, he used a tube of Pillsbury crescent rolls spread out on a baking sheet and then rolled the whole thing up like a jelly roll. Worked out beautifully and took ever so much less time.
As has been our habit for many years, we eat Football Food on BIG GAME days. And as The New England Invitational is this coming up Sunday, we will be eating Football Food– appetizers and such eaten before, during, and after the BIG GAME. Here are some links to great Football Food recipes: Recipe: Veggie
A quick note about the recipe’s name.There are some things about which one must be careful. Beaufort : Beaufort. Greenville : Greenville. If you’re not careful, you may wind up in Greenville eating Beaufort shrimp when you intended to be in Greenville eating Beaufort shrimp. I don’t know who this McCormick guy in the recipe is.
We had appetizers for Sunday supper. Try it sometime! Cocktail Wieners and Variation Hi Hat Mushrooms in Wine Sauce and Vegan Variation Hot Mexican Bean Dip (Veganized) “This excellent shrimp appetizer could be served as a main dish with either rice or noodles. (Recipe contest entry: Susan Strommer, Los Angeles, CA)”—The Garlic Lovers’ Cookbook (1980)
Gulf shrimp SHRIMP SOUTH LOUISIANA Serves 6 ¼ C shortening, plus 1 Tbsp ¼ C flour 1 large white onion, chopped 1 bunch green onions, white and pale green parts only, sliced ¼ C green bell pepper, chopped ½ C celery, chopped 1 tsp garlic, minced 1 can Ro*tel 8 oz tomato sauce (preferably homemade—see recipes in Basics section) Salt, pepper OR Creole seasoning,