A friend gave me this recipe when we lived in Jordan, and I have used it ever since. It is one of the all-stars! Looks and tastes so elegant, and makes up SO EASY. Everything you need is available here in Kuwait, and this is a great way to make use of Kuwaiti shrimp, only available this year until January.
You can also serve it in slices as a first course on a lettuce leaf with some parsley. Keep back several shrimp to cut in half and use as embellishment.
1 can tomato soup
1 8 ounce package cream cheese
2 envelopes Knox Gelatine
1 cup finely chopped onion
1 cup finely chopped celery
1/2 cup chopped green pepper
1 cup mayonnaise
1 cup (or one can) small cleaned and cooked shrimp
1/4 cup cold water
Heat soup and add cream cheese, stir until it becomes all smooth and creamy. Remove from heat. Dissolve Knox Gelatine in 1/4 cup cold water, add to soup and cream cheese mix. Let cool and add mayonnaise, onion, celery and shrimp. Pour into 1 1/2 quart mold and chill in refrigerator until firm. (I use two smaller molds) Unmold and serve with crackers.
Herbed Cheese Ball
Herbed Cheese Ball tastes just like Boursin, but even better, because you make it yourself and it is FRESH. It tastes great, it is EASY, and it is also very fattening. You can make it ahead of time, and it will last quite a while – weeks – in the refrigerator. Boursin cheese was hot in the 70’s.
If you live in Kuwait, you can find everything you need between the Co-op and the Sultan Center.
8 ounces unsalted butter, room temp
16 ounces cream cheese, room temp
3 cloves garlic, crushed
1 teaspoon oregano
1/3 teaspoon thyme
1/4 teaspoon black pepper
1/4 teaspoon basil
1/4 teaspoon marjoram
1/4 teaspoon dill weed
Mix together until all is well blended. Serve in ramekin or form into a ball, May be rolled in coarsly ground pepper as a variation. Serve with crackers.
As with all the cookie and candy recipes, these ones are really really easy. This first one is very flexible, so flexible I don’t even use the recipe any more. You can use canned artichokes, marinated artichokes, frozen artichokes, cheddar cheese, Monterey Jack cheese, etc.
I’ll give you the basics. You make it a time or two, and then . . . play with it. Make it your own. Share the results with me!
At one party I gave, two men stood by this dip for an hour, and polished it off between them! Some people don’t like the heat of jalepenos, and if you think your guests like less heat, you don’t have to add them.
Artichoke Cheese Dip
After you have made this a couple times, you don’t even have to measure – you just sort of throw things in. A sure fire crowd pleaser.
1 14 oz can artichoke hearts, drained and chopped
2 Tablespoons chopped canned red pimentos
1/2 cup grated Parmesan cheese
1/2 cup grated Monterey Jack Cheese
2 cups grated cheddar cheese
1/8 teaspoon (just a pinch) cumin powder
1 cup mayonnaise
1 cup sour cream
1-2 finely chopped jalepenos (optional, but these make it the BEST)
Combine all ingredients, turn into baking dish (I use a quiche dish) and bake at 350 degrees for 20 minutes, or until bubbling hot. Serve with tortilla chips.