package cream cheese ( 8 oz. or 240 g ); softened
1 can shrimp (9
oz. or 270 g); drained
finely chopped green onions
3 to 4 tablespoons
1 tablespoon sour
dash of garlic
salt and ground
pepper to taste
- In medium
bowl beat cream cheese until fluffy.
- Gradually add lemon juice
and mix well.
- Stir in all other ingredients.
- Chill at least 2 hours.
and serve with fresh vegetables and crackers.
Recipes for Dips:
Recipes for Spreads:
sauce is fermented liquid condiment made with water, vinegar, chilli
peppers, soy sauce, pepper, tamarinds, anchovies, onions, shallots,
cloves and garlic. It is a widely used flavouring, often used with
beef, but is also a signature ingredient in the Caesar salad and the
The sauce is one of the many legacies of British contact with India.
While some sources trace its usage in Europe to the 17th century, it
became popular in the 1800s.
Legend has it that Lord Marcus Sandys, ex-Governor of Bengal (and a
figure unknown to history outside this tale) encountered it while in
India in the 1830s. On his return to Britain from the subcontinent he
came to miss the condiment, and in 1835 he asked John Lea and William
Perrins, chemists and pharmacists from Worcester, England to make him
some from a recipe he had brought with him.
Upon completing the
necessary steps, the resulting product was so
strong that it was considered inedible, and a barrel of the stuff was
exiled to the basement. Looking to make space in the storage area a few
years later, the chemists decided to try it once again (possibly to see
if it was as bad as they remembered), only to discover that the sauce
had mellowed and was now quite palatable. In 1838, the first bottles of
"Lea & Perrins Worcestershire Sauce" were unleashed on the general
public. It was a considerable success, and both the condiment and Lea
& Perrins; are going concerns to this day.