Cocktail parties are not so popular as they were ~ today, our friends have to travel a little farther and it's nice to have heavy hors d'oeuvres for a group larger then a sit-down dinner party~ It works out as a great substitute for dinner. Everyone enjoyed making a plate of yummy goodies and sits with others ~ moving around to visit with all which takes up an entire evening pf eating, drinking and visiting.
In our day, a Cocktail Party was a timed event ~from 5 PM - 7 PM. It was a dress-up affair and were usually before another function. Ah...the big bashes at the Club were always wonderful.
Then the top of the line were
the Cocktail Hours before an Embassy Dinner. We allowed ourselves only 2 sampling of goodies as dinner was out of sight. Now, I have all my Fairy Tale memories, the collected pounds and recipes.
Here is the recipe for today~
makes a large hors d'oeuvre for a large party. It also is nice to serve as a salad with Lemon Mayonnaise. As a salad, it will serve 8.
SHRIMP MOUSSE
2 tablespoons gelatin
1/2 cup water
1 (10 0z) can tomato soup
8 oz cream cheese
1 cup Lemon Mayonnaise
1 lb. cooked chopped shrimp
3/4 cup finely chopped celery
1/4 cup finely chopped green pepper
1 tablespoon grated onion
1 tablespoon Durkee's Dressing
1/4 teaspoon salt
1 teaspoon Worchestershire
Juice of 1 lemon
3 dashes of hot pepper sauce
Soak gelatin in cold water. Heat undiluted soup, add gelatin and stir until dissolved. Add cream cheese to mixture and stir until melted. Cool. Beat in food processor until smooth. Add mayonnaise, shrimp, vegetables and seasonings. Mix well and pour into an oiled mold. Chill until firm.
Unmold on serving platter with buttery unseasoned crackers.
I have seen this done in a fish mold which is appropriate~ use slices of olives for the eyes~ pimiento slices for scales and tail. Garnish with parsley.
ENJOY!
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