July 11, 2010

• Update with pics and recipe! Going to The Celebration of the Wedding of Raymona and Bill!

   

   

  Karen and I going to a get together at the home of our daughter Raymona's new in-laws that she's calling "The Celebration of the Wedding of Raymona and Bill". It's supposed to start at one o'clock and last til whenever.

  Karen made a beautiful fruit tray with some really delicious dip.

  

  So I jumped in and made my world famous shrimp-macaroni salad.

  Can't have a family gathering without it!

  The mixin' in process.

  That stainless bowl is about 20" inches in diameter. That is alot of salad!

  

  The finished masterpiece.

  TA DAAA!

  

  If there's any interest in the recipe, just ask and I'll post it later.

  This get together is going on until whenever so don't know when I'll be back on.

  Wonder if there's gonna be any beer?

  

   

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  Our new son-in- law Bill and our daughter Raymona.

  

   

  New grandkids Emily and Evan.

  

  

  They had a really nice turn-out!

  

  These are some really nice folks. Our family just got a whole lot bigger. I love it!

  

  This is the in-laws dog Penny, would you believe she's only 2 years old? Wow, that's a big dog!

  

  And yep, they had beer. Altho, I didn't drink any. Making up for that now that I'm home!

   

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  Recipe for shrimp-macaroni salad.

  Cook 3 cups elbow macaroni in 5 quarts boiling, well salted water.

  Cook a bit longer than usual, you want it plump and tender. It'll firm up when chilled.

  Drain, and rinse in cold water til cooled, to stop the cooking.

  Drain again.

  For the sauce mix together-

  1 and 1/2 cups mayonaise ( and, no, you can't substitute Miracle Whip here. That would be just..........................nasty)

  1/2 half cup bleu cheese dressing

  1/4 cup spicy brown mustard

  1/4 cup Italian dressing

  4 tablespoons of your favorite hot sauce

  1 and 1/2 teaspoon salt

  1/2 teaspoon pepper

  To the sauce add-

  one small onion, finely chopped

  two carrots, shredded

  three stalks celery, thinly sliced

  two heaping tablespoonfuls of sweet pickle relish.

  In a large bowl, place the drained macaroni, two pounds of cooked shrimp (reserve 18 or so to place on top), cover with the sauce mixture and gently fold together with a large spoon or spatula.

  Pour into a serving dish and top with the reserved shrimp, shredded cheddar, a little paprika and parsley, cover and refrigerate til well chilled.

  Bon Apetite!

   

   

   

  • 7:07 pm
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