Shrimp Cocktail Sauce Recipe

We took cold shrimp to my daughter’s house for Christmas dinner and I decided that it was time to get a shrimp cocktail recipe that I liked.  I’ve always just purchased the stuff from the store but never liked the taste – regardless of brand.  I went on the web and found several recipes and combined what I liked about each of them.  Below is the recipe – which I loved – but my wife still prefers the store brand.  I guess you’ll have to make your own decision about whether this is good or not.

3 TBS ketchup

1 TBS horseradish sauce

1 TBS lemon juice

1 tsp minced garlic

½ tsp dry mustard

Celery salt to taste (I think I used about a ¼ tsp)

Tabasco sauce to taste (I used 5-6 generous shakes)

Mix all the ingredients and let set for an hour or so for the flavors to mingle.

Beer Bread

Here's another recipe using our homebrew beer.

I got this recipe from zestycook.com.  It was very easy to make and ended up being a bit dry but good none the less.

1 1/2 cups white flour
1 1/2 cups whole wheat flour
4 1/2 tsp baking powder
1/3 cup brown sugar
12 oz beer (I used stout beer)
olive oil
parmesan cheese

Preheat oven to 375 degrees.  Mix all dry ingredients together.  Add beer and stir until moist throughout.  Place the mixture in a lightly greased loaf pan.  Drizzle the top with parmesan cheese and olive oil (the original recipe called for pouring 1/4 cup of melted butter over the top).  Bake for 60 minutes till golden brown.

Muddy Puddle

I’m going to start posting recipes using beer once I have tried them.

Here is a drink recipe that I got out of Men’s Health Magazine.  My initial take on this one – the first sip – was “Boy this one is going to be hard to finish!”.  However, about ½ way through the first small glass it grew on me.  Ended up drinking four of ‘em before the day was done.  Only thing that stopped us from having more was the fact that we ran out of espresso!

1 oz simple syrup

3 oz iced espresso (went to Starbucks, bought espresso, came home and put it in freezer to cool it off)

1.5 oz bourbon or whiskey (I used Seagram’s)

4 oz stout beer

Make simple syrup by bringing one cup of water to a boil.  Turn off the heat and add 1.5 cups of sugar.  Stir until dissolved and then chill.

Shake together the simple syrup, iced espresso, and bourbon or whiskey with a bit of ice.  Add beer and stir or shake lightly.  Pour into glass with a few ice cubes.  Enjoy.

Rosemary for the Winter

Each year I grow the herb rosemary in my garden. I just love fresh rosemary with potatoes. The plant produces so much rosemary that I also dry the limbs so I can use them throughout the winter. Each year around this time I dig up the plant, pot it, and bring it inside. I've had pretty good luck with the plant making it through the winter but I have lost some as well. I generally don't get any fresh rosemary during the winter - the plant goes dormant - and like me is just trying to make it until spring. That's when I'll put it out in the garden again.

My favorite potato recipe using rosemary. The ingredients are approximate since I've never measured the amounts - I just throw in what looks right.

2 TBS Olive Oil
2-3 Potatoes, cut into 1/2 inch cubes
1 onion, diced or sliced
1/2 green pepper, diced
1 tsp garlic powder (you can use fresh as well)
1-2 tsp dried rosemary (or 1-2 TBS fresh)
Salt and Pepper to taste

Heat the oil. Put the potatoes in oil making sure you don't burn yourself. Add the onions and green peppers and spices. Cook on medium heat until the potatoes are soft, turning frequently so they don't burn. Serve hot with ketchup.

Drumstick Torte

If you remember having "drumstick" ice cream cones as a kid - you'll love this recipe. It is simple to make and oh so yummy. I've been asked many times to bring this dish to pot luck dinners and it has never failed to please.

2 cup Vanilla Wafer, crushed
1/2 cup melted butter
1 cup Spanish Peanuts, crushed
1 cup powdered sugar
8 oz cream cheese, softened
1/3 cup peanut butter
4 cup Cool Whip
2 small packages chocolate instant pudding mix
3 cups milk
Chocolate for garnish on top

Pre-heat oven at 350 degrees. Mix Vanilla Wafers, melted butter, and 2/3 cup crushed peanuts. Press the mixture into a 9 x 13 pan and bake for 10 minutes. Remove from oven and cool.

While the crust is baking and cooling, beat together powdered sugar, cream cheese, peanut butter, and 2 cup Cool Whip. Set aside. Mix the chocolate pudding with milk and set aside to firm up slightly.

When the crust is cool spread the peanut butter mixture evenly over the crust and then the slightly firmed up chocolate pudding as the next layer. Finally, frost with 2 additional cups of Cool Whip. Sprinkle with 1/3 cup crushed peanuts and garnish with chocolate curls. Keep refrigerated.

Servings: 16