Delicio Recipe List

This beverage was once a fairly regular feature of the Clark family Christmas season, but we got away from it at some point and the drink was temporarily lost to history. Well, I'm bringing it back now. And not just for Christmas. In fact, I have a pitcher of this chilling in my fridge right now. It's a bit like shrimp cocktail in drink form. Or a deluxe tomato juice, if you will. With the crumbled shrimp and chopped celery, there is some texture to it, but it's delicious! 2 large (46 ounce) cans of tomato juice 2 cans of small shrimp, crumbled 2 small stalks of celery, chopped finely 2 tablespoons horseradish 1 bottle (12 ounce) Cross & Blackwell cocktail sauce 1/2 bottle (10 ounce) ketchup Salt and pepper to taste

This simple recipe is a long-time Clark family classic. We've never made it without our homemade chili sauce, but I assume that you could make do with a commercial version, if pressed. 1 8-ounce package cream cheese, softened 1 to 1/2 cup chili sauce (this is a key source of the spread's flavor, and homemade chili sauce is by far the best; I haven't actually measured the exact amount, but there should be enough for there to be a thin layer over the cream cheese) 1 hard boiled egg, chopped 1 4-ounce can tiny shrimp, drained and crumbled 1/2 to 1 tablespoon chopped fresh parsley (optional) Crackers (we usually use Ritz crackers or Wheat Thins) Spread softened cream cheese on a flat platter, approximately 9 inches in diameter. Top with chili sauce and sprinkle with chopped, hard boiled egg and broken shrimp. Add parsley, if desired. Chill. Serve spread on crackers.