| | Ingredients: 9.9 ml Dijon Mustard
4.9 ml Lemon Juice
7.4 ml White Wine Vinegar
9.9 ml Fresh Tarragon, Chopped
9.9 ml Dried Tarragon, Crushed
236.6 ml Mayonnaise
177.4 ml Baby Shrimp
118.3 ml Sour Cream |
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Cooking Instructions: Mix the mustard, lemon juice, vinegar, and tarragon. Blend in the mayonnaise. Add the shrimp, then the sour cram. Blend well. Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Butterflake Biscuit Chips, Cabbage, Chili Peppers, String Beans, Artichoke Leaves. From: Syds Cookbook. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip |
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