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Shrimp Rolls – serves 2-3
12-15 extra-large cooked shrimp (15-25 shrimp to the pound)
1 tablespoon mayonnaise or sour cream + more if needed
1 tablespoon prepared horseradish
1 tablespoon lemon juice
1 large celery stalk, thinly sliced
1 large or 2 small scallions, white and green parts thinly sliced
1 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
3 hot dog buns
Place an oven rack about 6 inches below the broiling unit and begin preheating the broiler. Open the hot dog buns about halfway and place them open-side up on a cookie sheet.
Cut the cooked shrimp into 1/2-inch pieces. In a medium bowl combine the pieces with mayonnaise (or sour cream), horseradish, lemon juice, celery, scallions, dill, salt, black pepper and paprika and stir thoroughly. If the mixture is not sticking together, add 1 more teaspoon mayonnaise or sour cream.
When the broiler is hot, slide the buns on the rack and heat for about 1 minute, or until the edges of the buns start to brown. The buns will burn very quickly, so keep an eye on them.
Remove the buns and fill them with the shrimp mixture. Serve immediately. Each serving is 1 or 1 ½ buns.
Mom’s Potato Salad – serves 8-12
2 pounds potatoes
3/4 cup sour cream
1/4 cup mayonnaise
4 scallions, thinly sliced
2 large celery stalks, thinly sliced
1 tablespoon chopped garlic
1 tablespoon powdered mustard
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon celery seeds
Scrub the potatoes but leave the peel on. Put the potatoes in a large pot and half-fill the pot with water. Cover and bring the water to a boil over high heat. Reduce the heat to medium and cook for about 20 minutes, or until the tines of a fork can penetrate a potato without much resistance. Remove from the heat, drain the potatoes and cover them with cold water. Set aside to cool.
Combine the sour cream, mayonnaise, scallions, celery, garlic, powdered mustard, salt, black pepper, paprika and celery seeds and mix well. Set aside.
When the potatoes have cooled, pull off and discard the skins and cut the potatoes into 1/2-inch cubes. Add them to the sour cream mixture and stir until the potato pieces are covered. If the mixture seems too dry, add another tablespoon or two of sour cream or mayonnaise. Cover and refrigerate until needed.
For the record, sour cream is made from cream and lactic acid bacteria, which causes the cream to thicken and become sour.
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