1 can tomato soup
2 medium scallions, finely chopped
1 package knox unflavored gelatin
1 lb shrimp, cooked and chopped
1 package cream cheese (8oz)
1 celery stalk, finely chopped
1/4 cup water
1 cup best food mayonnaise
Directions
Dissolve tomato soup and cream cheese over a low heat.
Remove from heat. Mix together the gelatin and water.
Mix all the ingredients together and put into a mold
or pan. Chill for at least 2 hours. Serve with
various types of crackers - Ritz are excellent. NOTE:
Do NOT cover with foil. A reaction of the foil and the
tomato soup causes holes to form in the foil!
Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
A Collection of Recipes from the Kitchen of Joyce &
Clem Kohl
Servings: 1 servings
Kohl's Shrimp Mousse Dip Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dessert; Dip; Fish; Seafood
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions far back into the distant past, in fact as far back into history as early Egypt, and possibly even further. However, these, ancient records were just simple hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe in existence, according to academics are a few ancient tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. Progressing into The time of the roman empire around 25BC a man called Apicius created some scripts describing recipes enjoyed by wealthy roman citizens. In his publication, he recounts how the meals were divided into hors d`oeuvre, entrees and afters, a very modern way of dining. Aspicius also tells us how the cooks of Roman times made use of a good variety of aromatic flavors, including a few you will know like bay, fennel and parsley. As our culinary historical trip moves to more modern times we have two interesting books dating from the fourteenth century : a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these are nothing to do with the spicy food that we all know today, but instead descriptions of the types of meals prepared for the nobility of the period. In the 15th century, knights returning from the crusades brought back many foods, spices and herbs from Arab countries, including spices like parsley, basil and rosemary. These new foods and spices caused a surge in manuscripts on cookery, most of which are kept safe in academic collections. Over the following few centuries, the upper-class families of Europe competed with each other to serve up the best banquets, and as a consequence, the best chefs and their collection of recipes were at a premium. Nevertheless, it wasn`t until the 1800s the formal cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and publishing recipes that were common in the better off homes of the day. By the arrival of the twentieth century, cooking books are in high demand, due to more people being able to read, people having increased leisure time and having more disposable income. |
We hope you enjoy this Kohl's Shrimp Mousse Dip recipe.
