By Ginger Isham
Whether made for a graduation, Father’s Day or family picnic, the following recipes are quick and easy.
2 pounds cooked shrimp
1 cup mayonnaise or salad dressing
1/4 cup olive oil or vegetable oil
1/4 cup chili sauce (may use ketchup)
1 clove garlic, crushed
1 small onion, grated
1 teaspoon celery seed
1 tablespoon fresh dill or 1 teaspoon dill weed
Combine all ingredients several hours or overnight. Serve mounded in a large bowl with toothpicks.
Mandarin Shrimp Sticks
2 teaspoons curry powder
2 tablespoons butter
1 tablespoon flour
2 teaspoons onion flakes (or 1 tablespoon fresh, finely chopped onion)
1/2 teaspoon garlic salt
1/2 teaspoon sugar
1 envelope instant chicken broth plus 1 cup of water
1 teaspoon lemon juice
Heat curry, butter in saucepan. Stir in flour, onion, garlic salt, sugar and instant chicken broth. Cook and stir until bubbly, add water and cook until thickens. Remove from heat and stir in lemon juice. Spoon into a small bowl.
Thread 1 pound of cooked shrimp and a mandarin orange section onto a wooden stick. Serve with warm curry sauce.
Meatballs in Beer Sauce
2 slices bread, cubed
1 12-ounce can beer
1 pound lean ground beef
1/2 cup Mozzarella shredded cheese
1 tablespoon butter
1/2 cup chopped onion
2 tablespoons maple syrup or brown sugar
2 tablespoons cider vinegar
2 tablespoons beef broth
dash of black pepper
1-2 tablespoons flour (optional)
Soak bread in 1/2 cup beer. Combine beef, cheese, pepper, bread. Mix and shape into 30 cocktail-sized meatballs. Bake 15 minutes on baking sheet at 350 degrees. Saute onions in butter, stir in sugar, vinegar, beef broth, and remaining beer. Thicken if desired with flour. Simmer few minutes. Add cooked meatballs to sauce, simmer 15 minutes, serve hot.
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.