24 December, 1986

Shrimp Dip | Southern Sideboards

Looking for a light and refreshing dip? This one is great, and you can make it two days in advance. The flavor actually improves with refrigerator time!

Shrimp Dip ingredients
Makes 1 Quart 
For dip:
1 (8-oz) carton sour cream
1 (8-oz) pkg cream cheese, softened
1/2 cup chopped celery
1/2 cup finely chopped onion
Salt
Ground White Pepper, to taste
Ground cayenne red pepper, to taste
Juice of one lemon, freshly squeezed (do not substitute reconstituted)
2 (4-1/2-oz) cans of deveined shrimp, drained

For serving:
Assorted dippers

Notes: We like to serve with Ruffles® Potato Chips or crackers with celery or carrot sticks.

23 December, 1986

Christmas Eve Punch - N/A | Southern Living

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Christmas Eve Punch ingredients
Makes 4.5-QTS
1 (32-oz) bottle cranberry juice
1 (46-oz) can unsweetened pineapple juice
2 cups orange juice
2/3 cup lemon juice concentrate
1/2 cup sugar
2 tsp almond extract

For serving:

1 (33.8-oz) bottle Ginger Ale, chilled

Notes:


Directions
In a large container, combine fruit juices, sugar, and almond extract; stir until sugar dissolves. Chill well (at least 2 hours).


Just before serving, pour mixture into punch bowl, and gently stir in Ginger Ale. Serve cold.


This recipe is from Southern Living 1986 Annual Recipes (Oxmoor House, 1986), 314.