Baked Shrimp (a new Connors Favorite)

1 package frozen shrimp (I use the precooked or pink shrimp you can do raw as well)
1 cube butter
Italian Seasoning (you can use a packet, or I use my costco size and sprinkle it over the shrimp to my desired liking)


Line baking pan with foil. Cut lemon into slices, put on bottom of pan, drizzle with 1 stick of melted butter. Sprinkle one pack of dried Italian seasoning on raw shrimp and toss. Put the shrimp on the lemon and butter, then put them in the oven and bake at 350 for 10-15 min, if the shrimp is raw, cook until all shrimp turn pink.

Shrimp filling for pastry

7 ounces shrimp, minced
3/4 cup mayonnaise
8 ounces cream cheese
garlic salt
seasoned salt
onion salt

Mix first three ingredients. Add salts to taste.

Party layered sandwich

1 package(8 ounces) cream cheese, softened
3 tablespoons milk
1/4 teaspoon garlic salt
1 cup chopped watercress
1/2 cup soft butter
3 tablespoons mayonnaise
1 can (4 1/2 ounces) shrimp, rinsed and chopped
1/2 cup chopped black olives
1 tablespoon lemon juice
1 package(3 ounces) cream cheese, softened
1 tablespoon milk
24 slices sandwich bread
12 slices thinly sliced whole wheat sandwich bread
paprika and parsley or watercress for garnish

Blend together 8 ounces of cream cheese, 3 tablespoons milk and garlic salt. Stir in watercress.
In a separate bowl, blend together butter and mayonnaise until smooth; add shrimp, olives, and lemon juice, blending well.

In another bowl, blend together 3 ounces of cream cheese and 1 tablespoon milk.

Trim crusts off of all bread slices. Spread first mixture (watercress) over 12 white sandwich bread slices. Top with whole wheat bread slices. Spread shrimp mixture on whole wheat bread slices. Close sandwiches with remaining white bread slices. Spread tops of sandwiches with the last cream cheese mixture.

Cover carefully with a damp towel and refrigerate until ready to serve. To serve, cut each sandwich into squares or triangles and garnish with paprika and chopped parsley or watercress.
Makes about 48 party sandwiches.

Shrimp Puff filling

SHRIMP FILLING FOR TINY CREAM PUFFS:
1/2 lb. lg. shrimp cooked
1/4 c. diced celery
2 tbsp. diced green pepper
1 hard cooked egg, chopped
1/2 tsp. salt (optional)
Dash pepper
2 tsp. lemon juice
2 tbsp. mayonnaise

Cut each shrimp into 6 or 8 pieces OR if using canned shrimp, drain and chop. Add celery, green pepper, egg, salt, pepper and lemon juice. Toss lightly together. Blend in mayonnaise.

Pastry Puffs

1/2 Cup Water
1/4 Cup Butter
1/2 Cup Flour
2 eggs

Bring water and butter to boil in sauce pan, make sure heat isn't too high, add flour stir until a ball is formed.

Move to mixer... beat eggs one at a time until smooth. Drop by spoonful onto baking sheet, allowing enough room to rise.

Bake 400 degrees for 30-40 minutes

Seafood Pasta Salad

Recipe By: Wendy Connors

Ingredients
1 Cucumber, peeled and diced
1/4 to 1/2 cup Mayonnaise
2-4 Roma tomatoes, diced
Salt
Green onion, sliced, cut
Pepper
2-3 Stalks Celery
Pinch of Sugar
1/3 Cup Imitation Crab Meat (or use cocktail shrimp instead)
Noodles (I use penne pasta)

Directions
Boil noodles, when cool add veggies and just enough mayo to coat (You don't want too much mayo) mix in crab meat. Add salt, pepper and sugar mix well and serve Very COLD.
* If dry when using as left over, add a spoonful of Mayo to desired coating.