Holiday Shrimp in Shells
Broccoli with Lemon Butter
Festive Fruit Salad
1 tablespoon butter
1/2 cup chopped onion
1 can cream of shrimp soup
1 cup cleaned (canned or frozen) small shrimp
1 cup (1/2 pint) sour cream
8 (2 1/2″) pastry shells
In skillet melt butter, add onion, and cook until tender.
Stir in soup, shrimp, and sour cream. Heat until mixture bubbles.
Serve in pastry shells.
1 package (10 ounces) frozen broccoli
1 square butter or margarine
Cook broccoli according to directions on package.
Melt butter and add juice of one lemon. Pour over top of cooked broccoli.
1 can pears
1 1/2 cups fresh cranberries
4 tablespoons sugar
Curly endive, washed, drained, and patted dry
Cut cranberries in half and sprinkle with sugar.
Arrange endive on plate and top with drained pear half, rounded side down.
Spoon sweetened cranberries onto each pear and serve with french dressing.
1 cup chocolate bits
1 cup slightly crushed crispy rice cereal
1/4 cup finely chopped nuts
1/4 cup coconut
1 quart peppermint stick ice cream
In heavy, small saucepan melt chocolate bits over lowest heat.
Remove pan from heat, stir in cereal, nuts, and coconut until well mixed.
Arrange six paper cupcake liners in muffin pan. With spoon, press 1/3 cup of mixture onto bottom and sides of each paper cup. Set in refrigerator to chill.
Fifteen minutes before serving time, remove chocolate cups from refrigerator and from paper cupcake liners. Set onto serving plates and fill each shell with a scoop of ice cream.