This recipe for Dump Dinner, by Carol Rettman, is from Pathway Learning Community,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 (3 oz) bag shrimp-boil spices for each 3 to 4 persons (Old Bay seasoning or something like that) Water 2 Tbsp. salt for each 3 to 4 persons ½ ring of light kielbasa per person 2 ears corn on the cob per person 1 handful pea pods per person ½ lb. unshelled uncooked shrimp per person 1 chunk French bread per person 4 sticks (1 lb) butter or margarine, softened 4 small dishes of cocktail sauce
(Guaranteed a good time great for having several couples over to your house). Questions? Call Carol.
Cover the table with multiple thicknesses of newspaper, with extra newspapers at the center. In an enormous cook pot or two large ones bring half a pot of water to the boil. Add the shrimp-boil spices and salt and boil for 5 minutes or longer if you want to make the house fragrant. Cut the kielbasa into chunks; cut the ears of corn on the cob in half four pieces per person.
Add the kielbasa pieces to the boiling water. (If using more than one pot, put some of each ingredient in each pot.) Boil for 20 minutes. Warm the French bread if you like, in a 350 degree oven for 5 minutes.
Add the corn to the cook pot. Boil for four minutes, then add the pea pods. As soon as the pea pods are in the pot, add the shrimp. Cook for three minutes, or until all shrimp have turned pink. Drain the meats and vegetables in a large colander (in more than one batch) remove the spice bags and dump the food into a heap in the middle of the table.
Put some French bread and 1 stick of butter at each corner of the table, along with a dish of cocktail sauce if you like. Eat with gusto. Clean up by rolling up the newspapers.