Recipes

3-8 oz. pkg. cream cheese
2/3 cup mayonnaise
2-3 T. minced onion
2/3 cup finely diced celery
1 lb. cooked shrimp, diced
Juice of 2-4 lemons
Tabasco sauce
Fresh ground pepper
Cayenne pepper to taste
Shells:
1 cup hot water
1/2 cup butter
1/4 t. salt
Dash sugar
1-1/2 t. dry mustard
3/4 cup white flour
1/4 cup wheat flour
4 large eggs
1 cup grated cheddar or Swiss cheese
Cayenne pepper to taste

Let cream cheese soften slightly, then cream together with mayonnaise, juice and spices. Add vegetables and shrimp. Blend well but be careful not to mash shrimp. Fill prepared shells with mixture. Serve.
Let cream cheese soften slightly, then cream together with mayonnaise, juice and spices. Add vegetables and shrimp. Blend well but be careful not to mash shrimp. Fill prepared shells with mixture. Serve.
Preheat oven to 375°. In saucepan, combine water, butter, salt and sugar. When butter is melted and mixture boiling, add flour all at once, stirring to a smooth paste. When mixture leaves sides of pan, remove from heat. Add eggs one at a time, beating until well blended. Stir in cheese and spices. Drop by teaspoonfuls onto greased cookie sheet. Bake 35 to 40 minutes or until golden brown. Cool. Slice in half at widths. Fill with cream cheese filling. These may be prepared ahead of time (night before) and refrigerated. Makes about 100 1 inch appetizers and will surely surprise some of your guests with the first bite!