"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Shrimp Stack-Ups, by Bobi Jones, is from Grandma Liz's Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 (4 1/2) oz. canned shrimp (drained & chopped) 2 boiled eggs 2 Tbls. chopped celery 2 Tbls. chopped sweet pickle 2 Tbls. sliced green onion 1/2 cup plain yogurt 1/4 cup cottage cheese 1 Tbls. lemon juice
Rinse shrimp. Chop eggs, cover & chill. In small bowl combine shrimp, eggs, celery, sweet pickle and onion. Stir together yogurt, cottage cheese, lemon juice and a dash of pepper. Add to shrimp mixture. Mix lightly and chill. Serve with melba toast or toast rounds.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.