Marylyns Shrimp Mold Recipes

SHRIMP MOLD DIP

Steps:

• Pour 1/2 cup water in a glass. Dissolve gelatin in the water. Set aside.
• In a medium saucepan over medium heat, add soup and heat to steaming.
• Add cream cheese to the saucepan, and stir constantly until cream cheese is totally incorporated.
• Add mayo and stir until smooth.
• Add remaining ingredients (including the gelatin mixture). Stir to combine.
• Pour shrimp dip mixture into a serving bowl.
• Cover and refrigerate until set, about 3 hours.
• Serve with your favorite crackers.

SHRIMP MOLD (NEW ORLEANS STYLE)

Steps:

• Bring soup to boil.
• Dissolve gelatin in shrimp liquid.
• Add soup to cream cheese and blend until smooth.
• Add gelatin to soup- mix and add vegetables and mayonnaise.
• Add seasonings and salt to taste.
• Pour in greased mold.
• Cover with Saran Wrap and chill at least 4 hours before serving.
• (Preferably overnight).

SHRIMP MOLD

Steps:

• 1. Bring a pot of water with a bay leaf to a boil. Add shrimp. When water comes back to a boil, set timer for 3 minutes. Pour shrimp into colander and rinse with cold water. Let Cool. Once cooled, clean and finely chop the shrimp.
• 2. Bring tomato soup(undiluted) just to a boil. Remove from heat.
• 3. Add cream cheese and Blend in mayonnaise. Add celery, green onion, red bell pepper and shrimp.
• 4. Dissolve gelatin in hot water and add to mixture. Pour into mold and refrigerate. Serve with your favorite crackers. Enjoy!!

SENSATIONAL SHRIMP MOLD

Steps:

• Bring 2 cups water and 1 teaspoon salt to a boil in a medium saucepan and add the shrimp. When the water returns to a boil, turn off the heat, cover the pot, and allow the shrimp to sit for 5 minutes. Drain, peel and devein.
• Place the shrimp in a food processor and pulse about eight to ten times, until they are finely chopped but not mushy. Mix together the cream cheese, mayonnaise, green onion, mustard and hot sauce in a small glass bowl, until well combined. Stir in the shrimp.
• Line a 2-cup mold or glass bowl with plastic wrap, leaving lots of overhang. Place the shrimp mixture into the mold, packing tightly with a spatula. Cover with plastic wrap overhang and chill in the refrigerator for at least 2 hours or overnight.
• When ready to serve, unwrap the overhang and invert the mold onto a plate. Remove the plastic wrap. Allow to come to room temperature before serving with water crackers or other favorite snack cracker.

SHRIMP MOLD

Steps:

• Place the clam juice in a large bowl. Add the gelatin and stir until dissolved. Add the shrimp, cream cheese, onion, mayonnaise, celery, Worcestershire sauce, and Insane Salt to taste. Pour the mixture into a lightly greased 1-quart mold and refrigerate for at least 2 hours or until firm. To serve, turn the mold out onto a platter. Garnish with parsley and paprika. Serve with crackers.

SHRIMP MOLD

Steps:

• Heat soup in a small saucepan or in a microwave oven.
• In a medium bowl, stir gelatin into cold water. Mix hot tomato soup into the gelatin liquid.
• In a medium size mixing bowl, combine cream cheese and mayonnaise together. Mix soup mixture into the mayonnaise and cream cheese mixture. Mix well. Add shrimp, celery, and green onions.
• Spoon the mixture into a 1 quart mold and refrigerate for at least 1 hour, but preferably overnight. Unmold onto a serving plate before serving.

SHRIMP GELATIN MOLD

Steps:

• 1. Stir gelatin in the cold water and heat over low heat until melted.
• 2. Add soup and cream cheese to the pot with the gelatin, stirring until smooth.
• 3. Remove pan from heat and add all other ingredients.
• 4. Pour into decorative mold and refrigerate at least 8 hours or more. It's best made the day before serving. Unmold on lettuce leaves or a decorative plate and serve with crackers.

SHRIMP MOLD

Steps:

• Dissolve gelatin in hot water.
• Add cream of mushroom soup, cream cheese and heat on low until blended.
• Add celery, green onion, mayonnaise, shrimp and stir well.
• Pour into mold and put in fridge until set, about 3 hours.
• Unmold and serve with crackers.

MARY'S CHICKEN AND DUMPLINGS

Steps:

• 1. Boil chicken breast in a large pot, make sure the chicken breast are completely covered with water. Boil chicken breast for about 1 1/2 hours or until chicken breast become tender .With slotted spoon remove chicken from pot and put in bowl or plate to be put back in later.also measure out two cups of boiled stock out of the pot and save for later.
• 2. Put in both cans of cream of chicken soup in water you just took chicken breast out of . heat water back up on low setting. stir to mix. then put in seasonings, Garlic, poultry seasoning, season salt and celery.
• 3. Now put the stick of soften butter or margarine in another bowl. Add 1 cup of flour mix. Add about another 1/2 cup mix . Now you are ready to use the broth you saved to mix a little at a time to butter/ flour mixture to make dough. Just use enough broth to mixture to get it to the same texture as can biscuit dough. Roll out on floured surface and cut into strips, the small squares.
• 4. now make sure that cream of chicken mixture is almost to a boil before carefully putting in dough squares. put in a few squares then stir, then repeat until all dough has been put in the pot. At this time turn down low to simmer and chop chicken to bi8t size pieces and add to the pot. Simmer for about 2 or 3 more minutes then turn heat off the pot and cover. Give it about 10 minutes to let all ingredients set. Then serve in bowls, then garnish with a little black pepper.