Three hit recipes from the post holiday potluck at Sara Reddington’s home.
Don Juan’s Coctel de Camaron
Contributed by Maria Concannon
1 pound small shrimp
2 teaspoon Tamazula hot sauce
1/4 cup minced cilantro
1/2 cup ketchup
1 teaspoon pepper
1/4 cup minced tomato
1/2 cup orange juice
1 teaspoon salt
1/4 cup minced onion
1/2 cup lime juice
2 tablespoons olive oil
1/4 diced or cubed avocado
Garnish with Fresh Wedge of Lime and an Avocado Slice
1. Boil the shrimp with lemon until cooked then chill in ice water bath
2. Add all ingredients besides shrimp in a bowl and slowly stir
3. Season with salt, pepper, and hot sauce to taste
4. Once shrimp are chilled, drain and place into individual serving dishes
5. Add cocktail sauce possibly layering some sauce first then shrimp then more sauce
8 ounces Philadelphia cream cheese
5 ounces bleu cheese
1/4 cup butter
2/3 cup pimento stuffed green olives
1/8 teaspoon garlic salt
1/3 cup walnuts
1. Soften cream cheese, butter and bleu cheese at room temperature.
2. Place cheese and butter into large bowl and mix. Drain olives and finely chop. Add olives and garlic salt to cheese mixture.
3. Blend thoroughly. Form into a ball. Chill. Rough chop walnuts. Roll chilled cheese ball in nuts.
4. Keep refrigerated until 15 minutes before serving. Garnish with parsley or rosemary. Serve with Ritz crackers.
Contributed by Sara Reddington
Sara Reddington’s Banditos were created during an afternoon of Christmas cookie baking with her two sisters. They all share a love for the sweet-salty combination and after making chocolate dipped pretzels and chocolate covered potato chips they decided to try dipping Fritos in Chocolate and discovered it was delicious! So Banditos were born and are now a Christmas tradition in their family.
Makes about 24 Banditos
6 to 8 ounces bittersweet chocolate or white chocolate
1 cup coarsely crushed Fritos Corn Chips
Holiday sprinkles such as nonpareils
1. Melt chocolate in large bowl.
2. Add Fritos to melted chocolate; stir until Fritos are coated.
3. Drop by heaping tablespoons onto waxed paper lined baking sheets.
4. Sprinkle with holiday decorations. Chill until chocolate is set. Store at room temperature.