SHRIMP MOLD
2½ cups boiled and peeled shrimp
1½ cups Miracle Whip Salad Dressing
1 medium size onion, diced (use grater)
2 hard boiled eggs, grated
1–2 T. Knox gelatin
Pull shrimp into tiny pieces and mix with the rest. Put in ring mold and refrigerate. May be frozen. Serve with crackers for spreading.
This recipe comes from Phyllis Hart.
SIMI
5 pounds Tenderloin
10 oz Soy Sauce
3 oz brown sugar
2 cloves brushed garlic
3/4 qt Mazola oil
Tenderloin should be cubed to bite size, first removing fat from meat. Place in container with above ingredients and marinate not less than 24 hrs, 48 is much better. Turn occasionally. Remove meat with slotted spoon, retaining a little of the liquid. Cook in skillet for two minutes, high heat and serve in chafing dish. Sirloin or top round could be used if sprinkled with a tenderizer, but I have never tried it. Serves 25.
CHEESE AND BEEF DIP (a chafing dish recipe)
Combine ½ lb sharp cheese, coarsely grated, with 1 4-oz can tomato sauce, ¼ lb chipped beef, finely chopped and 1 clove garlic. Heat over water in double boiler until melted. Remove garlic. Add ½ beaten egg. Age for several days in refrigerator. Reheat and serve as dip with crackers Recipe doubled will serve about 30.
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