Candlelight tour last Saturday at the Oakleigh Mansion and of my book signing. Well, here’s a brief rundown. Despite extremely cold weather for us and the fact that it began right-smack in the middle of the SEC Championship game, you know, Florida vs. Alabama, #1 & #2 in the country - we had a wonderful time. Appetizers from my cookbook, Grits to Guacamole, were featured along with wine and cheese. Don went on one of the tours and was so impressed with the darling school-age docents, all adorned in period costumes and so well versed and knowledgeable of every single room, every aritcle and each family who lived there prior to it becoming museum status. If ever you get a chance to come near Mobile, take time to visit this wonderful pride of my neighborhood and give me a call too!
I posted last Thursday of a cheddar pecan wafer I prepared for the evening and this is another from my cookbook that everyone loved. I hope you do too. My Mother made this for holiday parties but I think it is good all year long. Enjoy!
1/2 pound cooked shrimp -chopped
6 oz cream cheese
1/2 cup chopped pimento olives
Good shake of Louisiana hot sauce
Squeeze of lemon
Mayonnaise to moisten
1 tablespoon finely minced green onions
Mix ingredients together well and serve on crackers or use as a spread for finger sandwiches. Place additional shrimp around spread if desired.
P.S. - you can find more recipes from my cookbook (see Recipe Labels in the sidebar) under G to G recipes