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Aspic Appetizers

36 shrimp, boiled and peeled
1 envelope unflavored gelatine
1 1/2 cups tomato juice
1 teaspoon grated onion
1 tablespoon Worcestershire sauce
Dash of celery salt
Dash of garlic powder
Dash of Tabasco� sauce
Salt and pepper
Juice of 1/2 lemonGrease small molds or muffin tins and place shrimp in bottom of each. Soften gelatine in tomato juice for 5 minutes, then heat to dissolve. Add seasonings. Fill molds. Place in refrigerator to congeal.Unmold and serve on crackers or toast rounds topped with a little mayonnaise. May be prepared 2 days in advance.Yields 3 dozen.

Eggplant under oil
Eggplant under OilSlice 4 long, thin, unpeeled (Oriental) eggplants (or 3 small regular eggplants) about 1/4 inch thin lengthwise. Put into a bowl with a LOT of kosher salt (enough to cover). Let set for 4 hours.Remove each slice eggplant from the bowl and lay onto a rack in a roa (Upload by user)

Garlic olives
Garlic Olives2 cups canned green olives, drained2 cloves garlic, slivered3 thin slices lemon1 teaspoon black peppercorns3 bay leavesWhole sprigs dried oregano1/4 cup sherry or vinegarOlive oilCombine olives, garlic, lemon slices, peppercorns, bay leaves (Upload by user)

Luncheon meat pinwheels
Luncheon Meat Pinwheels1 (8 ounce) package Oscar Mayer Luncheon Meat3 ounces cream cheese, softenedSpread all meat slices with cream cheese. Roll first slice; join meat edges to tart second slice and continue to roll slices, one over another, to make a log. Wrap and chill thor (Upload by user)

Marinated atichoke hearts
Marinated Artichoke Hearts1 (9 ounce) package frozen artichoke hearts2 tablespoons lemon juice2 tablespoons olive oil1/4 teaspoon dried oregano leaves1/4 teaspoon dried tarragon leaves1/4 teaspoon garlic saltCook artichoke hearts according to package directions (Upload by user)

Marinated brussels sprouts
Marinated Brussels Sprouts2 (8 ounce) boxes frozen Brussels sprouts1/2 cup tarragon vinegar1/2 cup oil1 clove garlic, crushed1 tablespoon granulated sugar1 teaspoon saltDash of Tabasco� sauce2 tablespoons dried minced onionCook Brussels sprouts until sl (Upload by user)

Marinated mushrooms
Marinated Mushrooms1 pound fresh mushrooms6 tablespoons olive oil3/4 cup dry white wine1 1/2 teaspoons salt1/8 teaspoon cayenne pepper1/4 teaspoon dried oregano1/4 cup fresh parsley, chopped2 tablespoons chopped onion3 tablespoons lemon juicePlace m (Upload by user)

Marinated oysters
Marinated OystersSimmer oysters in quantity desired in their juices until edges begin to curl, then drain. Mix three parts oil to one part lemon juice in an amount sufficient to cover the drained oysters. Season the oil and lemon juice to taste with minced parsley, minced garlic, pepper (Upload by user)

Marinated shrimp
Marinated Shrimp10 pounds raw shrimp, peeled1 (5 ounce) bottle soy sauce1 (16 ounce) bottle Italian dressingMarinate shrimp overnight in soy sauce and Italian dressing mixed together. When ready to serve, spread shrimp on cookie sheet and bake at 350 degrees F for 15 minut (Upload by user)

Mississippi caviar
Mississippi Caviar3 (16 ounce) cans black eyed peas, drained1/2 cup finely chopped green pepper1/2 cup finely chopped red pepper3/4 cup finely chopped hot peppers3/4 cup finely chopped onion1/4 cup drained, chopped pimento1 garlic cloves, chopped1/3 cup red wi (Upload by user)

Bacon and cheddar dip
Bacon and Cheddar Dip1 (1 ounce) packet Original Ranch� Party Dip1 pint sour cream1/4 cup bacon bits1 cup shredded Cheddar cheeseMix Party Dip with sour cream. Add bacon bits and Cheddar cheese. Mix together and serve. (Upload by user)
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Roasted red bell pepper dip
Roasted Red Bell Pepper DipRoast, peel and seed 3 red bell peppers (or use imported bottled red peppers). Set aside.Preheat oven to 350 degrees F.Sprinkle 1 teaspoon olive oil over 5 cloves of garlic (peels intact) and wrap tightly in aluminum foil. Bake until cloves are so (Upload by user)
TAG: roasted, pepper, cloves, peppers, ,

Roasted red pepper and onion dip
Roasted Red Pepper and Onion Dip1 envelope Lipton� Recipe Secrets Onion Soup Mix1 (16 ounce) container regular or light sour cream1 (7 ounce) jar roasted red peppers, drained and choppedIn small bowl, blend all ingredients. Chill at least 2 hours.Serve with your fav (Upload by user)
TAG: roasted, onion, pepper, ,

Salmon bowl
Salmon BowlThis is a great appetizer to serve guests, and some of them may even heap it onto their plates as their main course.2 rounds French bread loaves3 cans salmon, boneless/skinless24 ounces cream cheese, softened1/2 cup sour cream3 scallions, chopped1 te (Upload by user)
TAG: salmon, bread, chunks, ,

Salmon dip or filling
Salmon Dip or Filling24 ounces cream cheese1/2 pound smoked salmonJuice of 2 limes10 to 12 scallions, sliced, including green tops2 to 3 tablespoons chopped fresh dillPlace the cream cheese and salmon in the bowl of a blender or food processor and process until jus (Upload by user)
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Shocking pink pinto bean dip
Shocking Pink Pinto Bean Dip1 1/2 cups pinto beans, cooked and mashed8 ounces cream cheese6 cooked baby beets, mashed or 1 jar baby food beets1 tablespoon vinegar2 tablespoons lemon juice1/4 teaspoon celery salt1 small onion, gratedDash of hot pepper sauce (Upload by user)
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Shrimp dip
Shrimp Dip1 (5 ounce) can broken shrimp3 ounces cream cheese1/4 cup sour cream1 tablespoon lemon juice1 tablespoon catsup1/4 teaspoon Worcestershire sauce1/8 teaspoon onion powderDrain shrimp and let cream cheese soften. Mix all ingredients well. Chill. Top (Upload by user)
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