Fort Henry Sauce Food
FORT HENRY CLUB SAUCE FOR SHRIMP OR CRUDITES
Make and share this Fort Henry Club Sauce for Shrimp or Crudites recipe from Food.com.
Provided by Oolala
Categories Sauces
Time 5m
Yield 1 dip
Number Of Ingredients 8
Steps:
- Mix all ingredients until smooth.
- Chill and use with shrimp cocktail, crabmeat cocktail or use as a raw veggie dip.
Nutrition Facts : Calories 1089.7, Fat 78.9, SaturatedFat 11.6, Cholesterol 61.1, Sodium 2023.3, Carbohydrate 101.9, Fiber 1.1, Sugar 57.4, Protein 3.2
FORT HENRY SAUCE
Make and share this Fort Henry Sauce recipe from Food.com.
Provided by Chef DMH1978
Categories < 15 Mins
Time 15m
Yield 100 100, 15 serving(s)
Number Of Ingredients 7
Steps:
- Mix it all up and enjoy!
- Serve chilled.
Nutrition Facts : Calories 11.5, Sodium 23.5, Carbohydrate 3, Fiber 0.1, Sugar 2.8, Protein 0.1
HENRY BAINES SAUCE
A Louisville, Kentucky tradition! As an appetizer, pour some sauce over a cream cheese block and serve with crackers. It's good on lots of other cheeses and on beef, chicken, and pork as a marinade.
Provided by bfullest
Categories < 30 Mins
Time 20m
Yield 4 8oz. jars, 8-50 serving(s)
Number Of Ingredients 6
Steps:
- Mix and bottle. I use Ball jars to bottle the sauce. You can store unrefrigerated. Once opened, refrigerate. Note: The serving size is 8-50 because it really depends on how you serve it. If you serve as an appetizer on top of cheese and crackers, you can easily serve 50 people. If you marinate meat in it as an entree, it will probably serve approximately 8 people.
Nutrition Facts : Calories 199.7, Fat 0.6, SaturatedFat 0.1, Sodium 2462.7, Carbohydrate 45.3, Fiber 5.3, Sugar 32, Protein 3.7
LOBSTER QUICHE KATO STYLE
We love seafood, especially lobster, crab, langanstinos and shrimp. My husband's favourite lunch. You could easily substitute the lobster for any of the above mentioned shellfish... I have. Excellent summer dish for lunch or dinner with a simple green salad and fresh pineapple. * Please note: as reviewed. you will need to use a deep dish pastry shell.
Provided by Baby Kato
Categories < 4 Hours
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F.
- Blend cream, milk, clam juice and eggs together with whisk.
- Add lobster to bottom of pastry shell.
- Scatter the peppers, onions and grated cheese over the lobster meat.
- Add the custard mixture to the pastry shell.
- Season lightly with the salt, pepper and nutmeg.
- Bake at 325°F for 45 minutes.
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