Pots and Pins

Quilt Group Friday...

 

 

 

 

 

 

 

Our June meeting was filled with fun, as always, and even though we had smaller numbers and not as many quilts, it was just as inspiring as ever.  It was Terry's turn to receive blocks from the group, she asked for Christmas blocks...and our group motto is, "You get what you get," and she did!  I think Terry will sew these into something wonderful!  The block with the appliqued Santa and tree is from yours truly...and the "present/gift" block is from Helen - we're going to make a group project out of that block, each of us sewing 12 present blocks and then we'll swap...then we'll have given everyone a present!  Love that!

Stephanie whipped up this darling baby quilt...I asked if a baby was in her future and she looked at her daughter, who was our guest, and did not get the answer she was hoping for...but then, you never know! 

Helen made another winner with half-square triangles - those blocks make a secondary pattern, the zig-zag, see it?  So fun!

Lori brought her latest find...this beautiful double wedding ring quilt top that she paid $60 for!!!  Between her and Stephanie there isn't a bargain to be had in the metropolis!  The group thought she should hand quilt this and that would be lovely...but if she machine quilts it she'll be able to use it in this lifetime!

 

 

 

 

 

 

 

Lori also brought in this darling pattern from YoYo Mama Designs...it looks pretty straight forward, right?  But it's a clever little thing...after cutting out squares, you GLUE them onto a big piece of fabric, then you stitch, in rows, across all of the squares, 1/4-inch from the edge, up and down, all around.  When the top is washed the edges fray nicely...how easy is that?!?  Last month Stephanie showed us how to make four half-square-triangles at one time and now we know how to glue a quilt together...while this is bordering on the edge of "cheater" fabric or quilts from Kohls, Martha Stewart, India, China, etc., I'm pretty certain I'm going to be glueing a half-square-triangle quilt together soon!

Look closely!  This is Dawn's New York City quilt - made with New York subway map fabric and a big, bold print with pics of New York landmarks.  Dawn just sold her house and is moving to California...while we think she's a traitor (okay, just I do, I mean, what's California got that we don't have?  Sun?  Think skin-cancer.  Beaches?  Think pollution/crowds/sand in your shorts.  Warm weather?  Think sitting in a hot car on the freeway!  Her hubby's job?  Why can't he commute?!?  But I say nothing!)  We're going to miss Dawn and her quilts...on the bright side she has already signed up to host us in January!  Woo-Hoo!  Road Trip!

That's it - short and sweet!  It's still quilting weather in Seattle...but summer is just a week away!

Mango Sorbet in Lime Shells...

Sometimes all you need is a taste...two or three spoonfuls instead of a pint (or a vat!)...and if it's two or three spoonfuls of Mango Sorbet in too-cute-to-be-believed hollowed out lime shells, well, then it IS all you need!

This is sorbet making 101...super easy and worth the calories!  Of course, you don't have to scoop the mango sorbet into a hollowed-out lime shells, but then, if you don't, you won't hear giggles of delight!  Your choice!

 

 

 

 

 

First the mango's are pureed in a food processor, then removed to a bowl to wait for their cue.  The cream is then whipped into submission and the mango puree is poured into the cream...one final twirl around the bowl, or two, and it's ready for the freezer.  Now, Grasshopper, patience is needed...so while the sorbet is freezing, hollow out your lime shells...reserving the juice for another use.  If you're feeling like a lime shell is just not big enough, use an orange!  I liked the contrast of the colors with the mango and the lime...remember, looking good is important, too!

I served this to my book club a while back - it was a hit!  This makes about 4 cups of sorbet, so you'll have plenty to fill lime shells or bowls...and make sure to stick a piece of mango on top!

Mango Sorbet in Lime Shells - Pots and Pins

 12 large limes

2 large, ripe mangoes, peeled and roughly chopped plus one that is peeled and sliced to use as garnish

1 tablespoon cream of coconut

2 teaspoons fresh lemon juice

1 cup sugar

1 cup plus 1 tablespoon heavy cream

Prepare lime shells.  Cut lime top offs, (about 1/3 of the lime) and save for another use.  Make a small slice on the "bottom" of the lime so it will sit evenly.  Juice the limes, reserve juice for another recipe.  Using scissors, cut the membranes and remove and discard.  Don't try to remove all of the pulp, just the membranes in the center.  Run a spoon along the inside of the lime to remove any remaining juice.  Place lime shells into a plastic freezer Zip-lock style bag and freeze overnight.

In the bowl of a food processor or a blender, combine mangoes, cream of coconut, lemon juice and sugar.  Process until smooth, about 10 seconds.  Remove to a large bowl.  Pour heavy cream into food processor bowl or blender (no need to rinse) and process until stiff peaks form.   Add mango mixture to whipped cream and process until well combined, about 10 seconds.  Pour everything back into large bowl and freeze overnight. 

When ready to serve, using a small spoon, scoop out sorbet and push into frozen lime shells.  Makes about 4 cups sorbet.  You could also use frozen lemon shells or frozen orange shells...or bowls.  On a hot, sunny day, there is only one thing better than Mango Sorbet in Lime Shells...

Mickey Mouse Quilt For Max...

When the girl was pregnant I began making quilts for Max...one adorable little quilt after another...until he had enough to throw up on, poop on and still be wrapped up in.  But Max, as we soon learned, was not a quilt man...he preferred this:

 

His BIG gray crocheted blanket (made by his other grandma) and it is BIG...would fit on a full-size bed!  He drags it everywhere and sleeps with it every night - it's with him as much as his thumb.  So making Max any more quilts was just not in the cards...he was not interested in them and really didn't even like touching them...then I had an idea...

 

 His Mickey Mouse quilt was a HUGE hit!  He loved the colors and the letters but Mickey's face was the clincher!  I had this quilted and the binding sewn on but it was not sewn down when Max saw it, I told him I needed to sew it and for the next two days Max would run to his quilt and say, "Gramma sew it!  Gramma sew it!"  When it was finally done we wrapped him up in his new quilt...he was mighty pleased!

 Max carted his new quilt around with him when he was visiting his Great Grammy, then he took it home, to that black abyss known as his room... 

When I told Max he could have a picnic on his new quilt, he couldn't wait!  Oh course he had no idea what a picnic was but he was sure happy to sit and wait!

 

Bigger Is Not Better(?!)...

I was so excited when the mister got me the Professional KitchenAid for Valentine's Day...what a guy!  I could not wait to get home and use it...the mixer, that is! 

During it's maiden voyage, I was surprised at how loud my new KitchenAid was...much louder than my old one.  I called my friends who have the same mixer and asked them if theirs was loud and they assured me it was normal.  But as I continued to use my KitchenAid it just got louder and louder - almost to the point that I felt I needed to use earplugs!  My new Professional KitchenAid could drown out a Boeing 747 while it whipped up a triple batch of sugar cookies...and as impressive as that may sound...it was more than a bit annoying.  After five months of use, it developed a rattle that went along with the noise...think Jimmy Hendrix meets a Blender on high speed...or Hendrix, high on speed, puts his guitar in a blender...that's what it sounded like!

I called Macy's, where I purchased it, and they said, "Bring it back!"  (Got to love Macy's!)  So I toted my mixer through the parking lot, past the cosmetic counters, up the escalator and into the housewares department...by the time I got there I could no longer feel my left arm and was certain it was missing!  Anyway, Macy's refunded me the $$$ and I purchased another KitchenAid mixer...but this time I bought the BASIC mixer...not the Professional. 

Here's why:  The Professional mixer does not have a head that can be lifted so you have to lower and lift the bowl, even to scrape down the sides...annoying!  Also, putting the bowl onto the mixer is not a snap and go deal...it has to be in just the right spot - which requires bending around to make sure it's in the right spot...and the Professional mixer cannot whip two egg whites...or a half cup of cream or any small amount of anything as the beater does not go all the way to the bottom!

 

There she is...my new mixer...a thing of beauty...the head goes back, the bowl is a cinch to put on and she purrs like a kitten...no need to wear earplugs!  She's not as big, but then, I have come to this conclusion:   

When it comes to KitchenAids...bigger is not better.

 

 

Here's my pic of the day/month/year...because you will never see anything like this from me again:

 

160 Cake Pops!!  You might remember when I first made Cake Pops, for Max's Mickey Mouse birthday party...where I swore I would never make them again, (and actually swore the entire time I DID make them)...but my friend wanted them for her son's wedding...and a friend in need...with chocolate...is a friend indeed!  So I had the opportunity to help Lori and her Cake Pops turned out great...she made Carrot Cake Pops with Coconut sprinkled on top and Spice Cake Pops, dipped in white chocolate with Cinnamon Sugar on top...and my favorites...Chocolate Mint Cake Pops with crushed Mint candies on top!  We still had trouble with the cake part being too mushy (I still think it's best not to use all of the frosting Bakerella suggests, cutting back by 1/4 cup would be my recommendation, for those of you foolish enough to want to make these!)...and make sure your pops are REALLY cold or else you'll lose a few in the chocolate!  Eventually we got a "system" going and in less than two hours we got them done! And the were beautiful and everyone who ate one at the reception LIKED them...go figure!

I will go on record now and say that is definitely the LAST time I will make Cake Pops...this year.

Fruit Pizza...

The first time I had Fruit Pizza I thought I had died and gone to Heaven...and I just couldn't get enough of the stuff.  I made it at least once a week for my family and there were never any leftovers.  With it's cookie-like crust, lemony cream cheese "sauce", and fresh fruit topping, what's not to love?  But here's where this Fruit Pizza rises above the rest...it has a glaze on top that keeps the fruit fresh, and from turning brown, and makes it shiny and irresistible!

 

 

 

 

I'm back home after my week long trip to Salt Lake City to see the fam - and Max.  Oh Max!  I love him so!  I left 85 degrees and blue skies to return to 55 degrees and rain...and this is the perfect weather for Fruit Pizza...if I can't have summer outdoors, I'll make it and eat it indoors!  Summer in your mouth, that's what this is!  I've had this recipe in my collection since 1984...when I was just a wee lass...over the years I've adapted it, trying out different "sauces" until I hit upon this version, which has become one of my very favorite desserts.  The stores are full of fresh fruit, it's time to make it again and again...I suggest you do the same!

Use your favorite fruits, pile them up or place them on top in a pretty design...this is good enough to serve to guests, or to take to the company picnic...or to eat while you're snuggled in a quilt in front of the TV watching the news about high temps in the East, record temps in the South and warm ocean waves lapping the beaches in the West...it's summer everywhere, it seems, but it doesn't arrive here until July 5th! 

Fruit Pizza - Pots and Pins

Fresh Fruit:  I like to use strawberries, raspberries, kiwi, bananas, grapes, oranges, and if I'm desperate I'll use some canned fruit, like Mandarin oranges...but that's only in extreme circumstances!  As you can see, you don't need a lot of fruit, so I'm not going to give you quantities to buy - just get whatever is fresh and in season.

Crust:

3/4 cup cold butter

1 1/2 cups flour

1/2 cup powdered sugar

Filling:

8 oz. cream cheese, softened

1/2 teaspoon vanilla

1/2 cup sugar

3 tablespoons lemon curd (purchased)

Glaze:

1 tablespoon lemon juice

1 cup apple juice

1/2 cup sugar

2 tablespoons cornstarch

Preheat oven to 350 degrees.  In the bowl of a food processor, mix crust ingredients until crumb-like.  (If you don't have a food processor you can mix this in a large bowl, cutting in the butter until it's about the size of small peas.)  Pat firmly onto a pizza pan.  Bake at 350 degrees for 15 minutes or until lightly browned.  Remove from oven and allow to cool completely.  In a medium bowl, combine cream cheese, vanilla, sugar and lemon curd.  Whisk together until smooth.  Spread cream cheese mixture over cooled crust. 

Place fruit that has been washed, dried and sliced, on top of cream cheese mixture, covering the top of the "pizza." 

In a small saucepan combine the glaze ingredients and cook until clear and thick.  Cool to room temperature then spread/spoon on top of fruit.    Serves 8 normal people...or 4 pigs.

One more thing...this is a very adaptable recipe.  In the pictures above, I did not use lemon curd, as I was out of it and didn't feel like making any.  It didn't have that extra little zest the curd gives the filling, but it was dang good nonetheless.  Also...the glaze on this Fruit Pizza was not made with apple juice but with Apricot Jam instead!  See what I mean?  Adaptable!  I used 1/2 cup of Apricot Jam and melted it in a small saucepan on the stove.  When it was melted and syrupy I poured it through a sieve to remove any large pieces of fruit, allowed it to cool to room temperature, stirred in one teaspoon of lemon juice then spooned it over the fruit.  It was, in a word, fantasmagorical!  If you are going to glaze your pizza with jam, use one that is light in color, it just makes for a prettier presentation, i.e., orange marmalade, apple jelly, apricot jam.

ReFamDamlyUnion...

 

 

 

 

Mt. Rainier.  It does exist.  Many friends and family have flown up to see us, hoping to catch a glimpse of the elusive mountain on the way, or while in the Northwest, only to leave without seeing so much as a mole hill.  It does tend to be a bit cloudy in Seattle.  But once above the clouds, around 25,000 feet, Mt. Rainier is still as impressive as ever.  We flew to Salt Lake via Reno...due to another "booking defugelty" caused by the mister.  He has now been banned from making airline reservations, talking about reservations and/or airlines altogether.  When we landed in Reno I was still a bit irritated (from having to stop in Reno!), but once off the plane that quickly passed...I was greeted by SLOT MACHINES!  Stinkin' fun!  Bells, lights, music and all I had to do was put in a buck and push a button!  If it had been up to me I would still be sitting there...those slots were hypnotic!  But the mister, who audibly groaned with each dollar that was inserted, kept one eye on the clock (and the other on his wallet) and before I could lose the farm he had us back on the next flight.  Oh, I did not win one red cent...and got nothing for losing, not even a sticker!  But I suppose losers don't need stickers that say losers.

 

 

 

 

Notice the little pyramid in the lake?  Hence the name, Pyramid Lake, just outside of Reno and there was not one boat on it !?  Everyone must have been in on the slots!  As we made our final approach into Salt Lake I played my favorite game, I call it Count the Churches.  Looking out of the plane window, two minutes before touchdown, I counted 79 churches.  79.  No wonder the mister is always apprehensive when visiting Utah!  One of the reasons we flew to SLC was to introduce the mister's son to his daughter....oh please, doesn't everyone have children show up in the middle of their lives who need introducing to the other children?!?!  Just for the record, I have TWO children...I know, because I was there when they were born.  The mister has five children (surprise!  surprise!) and if the muzzle is ever lifted from my mouth, or when Hell freezes over, or when the mister decides to visit one of those 79 churches,  I'll tell you all about them...until then just know that if any more children show up, the mister will be allowed to purchase one more airline ticket...a ONE WAY ticket!. Pictured above, left to right:  Max, Coleman, Carson, Hayden and Dawson...along with my Max, those boys are four are the nicest and most well-mannered boys we have EVER met...they are the mister's new grandchildren!  We had a great time playing tourist (Temple Square, Park City, Snowbird) with them and their parents.

 

 

 

 

 

Take a closer look at that car...those are EYE-LASHES over the lights!  Seriously!  And that wasn't the only strange sight we saw...they are still skiing at Snowbird...it's June 20th and there is still over 100-inches of snow up there!  Skiers had their shirts off and wore shorts - it was 70 degrees and beautiful - not a cloud in the sky!  The mister and the rest of the gang rode the tram up top, I opted to stay below to document the event...as I'm not a fan of trams...I have issues, you know.  Besides, sitting in the sun watching gorgeous men ski down the hill is my favorite sport.  

The mister got to the top and was skeered so they sent him back down alone....just kidding...the rest of the traveling tribe is in there with him...they all had a great time at 11,000 feet.  So the bottom line is this...we had fun, the one fam met the other fam and our Christmas list has grown!

 

Double Wedding Ring Quilt...

This is my very favorite quilt - I love the yummy colors, and it's incredibly soft!  I used a different brand of batting than I normally use (Hobbs Heirloom, which is 80/20) and I think that made the difference.  This time I used Quilter's 80/20, purchased from JoAnn Fabrics with a 40% off coupon...such a saWeet deal!  It's the only thing that could have made such a difference in the feel of this quilt - but I'm telling you, it's Heavenly!

As with all my quilts, I ran into a bit of trouble.  This time it was the binding, I was FOUR INCHES SHORT!  Godfrey!  I didn't subscribe to my own motto, "You can't go wrong if you buy too much!"  Feel free to quote me!  Anyway, it's only four inches and it's pretty similar fabric so I'm not going to flog myself over it. 

Truly yummy...but I must confess, I did not piece the top.  It was a gift from my friend Deborah, about ten years ago...it was old when she gave it to me but I decided a little more aging couldn't hurt.  Besides, I just couldn't decide what to put on the back!  I ended up using a cotton fabric with little pink umbrellas - so perfect for the Northwest. 

Many moons ago I signed up for a Double Wedding Ring class...I really wanted to make one of these quilts.  It was in that class I found out how difficult they are.  I tried...my best...but there were just too many steps and they took way too long and you know me, most of my quilts have very few pieces...it's like buying toys for kids...when kids are little buying toys with zillions of parts is not something one thinks about...it's only a few years into child-rearing that one discovers she is spending more time picking UP those zillion parts than the kid spends playing with them.  So an edict is issued...no toys can be brought into the home with more than FIVE pieces.  And then another edict...no toys can be brought into the home if they make noise, need batteries or require assembling.  Trust me...it will make your life so much easier!  And so it is with me and quilts...I opt for something I can finish in a reasonable amount of time...I'm never going to make a Boston Album Quilt or, as it turns out, a Double Wedding Ring Quilt...too many pieces, not enough play!

My fellow quilters, this is the way to make a Double Wedding Ring Quilt...get yourself a great friend to give you a vintage/antique quilt top/flimsy...then quilt it yourself, bind it and call it a family heirloom...because it will be!  Thanks Deborah!

Island Rice...

I hope you've been sitting at your computer patiently waiting for this recipe so you can finally make Island Chicken (see yesterday's post) which goes with Island Rice and get on with your life!  But this is worth the wait, I promise!  Everyone can make beans and rice...even those of us with IQ's on simmer...and at first glance that's what you'll think Island Rice is...nothing but ordinary beans and rice.  But you couldn't be further from the truth/taste!

 Notice those heart-shaped carrots?  I cut them myself...rather extreme, I agree, but heart-shaped carrots were mentioned in the book (we read In The Time of The Butterflies for Book Club last month and we try to eat food that goes with the book)...and if there is something totally impractical, like spending two hours cutting heart-shaped carrots, well, I'm all about that...and I can tell you this, heart-shaped carrots taste better...sweeter...more LOVEly than you can imagine!  If you've got a few hours to kill, cut yourself some!  Island Rice is smothered in cream of coconut...and butter...and if you can conjure up a picture in your mind of a white sandy beach, with a striped hammock tied between two palm trees gently swaying in the ocean breeze, well, that's what this tastes like.  Make it and see for yourself.

Island Rice - Pots and Pins

2 cans (15 oz.) red kidney beans, rinsed and drained  

2 cans (15 oz.) black beans, rinsed and drained

6 cups long-grain rice, cooked according to package directions

4 tablespoon butter

1 container (21 oz.) Cream of Coconut

1 cup chicken broth

1/2 of a large Anaheim chili pepper, seeded and finely diced

1 large white onion, chopped

1 teaspoon salt

2 teaspoons black pepper

In a large pot, over medium heat,  melt butter.  Stir in chili, onion, salt and pepper and cook for about 5 minutes or until onion is soft and translucent.  Stir in beans and cooked rice.  Stir in  Cream of Coconut and broth.  Cook until heated through.  Serves 10 to 12.

***************************************************************************************************************************

Since I'm rather lacking the in photo department today, feast your eyes on this...

Island Chicken With Fried Plantains...

It's been over a month since I made this dish...and  I'm still dreaming about it!  So I suppose it's time to make it again!  Last month I hosted my book club, and we try to eat food that is representative of the books we read. Our book for May was In The Time Of The Butterflies, by Julia Alvarez, a story about four courageous sisters that takes place in the Dominican Republic.  Well, my knowledge of Dominican Republic food was nil...so after some research, a purchase of a Caribbean cookbook and many emails to a bar in the Dominican Republic, I came up with a menu that not only fit the book, but was downright delish!  Who knew the DR had such great food?!?

 

 

 

 

In the book, they mention a drink called Guanabana, and I thought it would be fun to serve that to my friends...but finding the fruit needed turned out to be impossible.  While Googling myself into an island mindset, I came across a bar in the Dominican Republic called the Guanabana...so I emailed them and asked them about the drink I wanted to make, hoping they would have some kind of substitute idea for me.  Instead, the person I emailed quickly told me to forget about the Guanabana drink, said it wasn't that good, and told me to serve cucumber-lime water (!) and then he wanted to know what else I was serving!  I told him about this recipe and after a few more email exchanges, this guy in a bar in the DR told me if my dish didn't include fried plantains it would not be authentic.  Good to know!

Just look at all that FLAVOR!!!  Can't you just hear the mariachis?  I know they have mariachis in the DR, the guy in the Guanabana bar said so...and I just like typing Guanabana and saying it...I'm easily amused that way.  There's just a tiny bit of sweet heat from the cream of coconut and an Anaheim pepper, and that alone should make you want to try this...but listen up...of all the dishes I've prepared this year for friends and family...this one is my favorite...no lie...it's worthy of 5 dangs and I'm making it again tonight!  Serve this with island rice, recipe up next, and you'll be singing and swaying in no time! 

Island Chicken With Fried Plantains - Adapted from A Taste of the Caribbean by Rustie Lee

24 chicken tenders or 12 bonelss, skinless chicken breasts, cut into bite-sized pieces 

5 green onions, finely chopped

1 large white onion, chopped

1/2 large red bell pepper, finely diced

1/2 large green bell pepper, finely diced

1/2 large orange bell pepper, finely diced

1 large Anaheim chili pepper, seeded and finely diced (milder than a jalapeno, so use it all!)

4 cloves garlic, minced

1 can (28 oz.) diced tomatoes

1/2 cup fresh cilantro, chopped and tightly packed

1 container (21 oz.) Cream of Coconut (comes in a plastic bottle, usually found in the drink-mix section of the grocery store - do not use coconut milk)

1 1/2 cups chicken stock or broth, separated

1/4 cup soy sauce

2 teaspoons Cajun spice (I like Paul Prudhomme's seasoning)

1 teaspoon curry powder

1 teaspoon salt

2 teaspoons black pepper

1/4 cup olive oil

1/4 cup cornstarch

Fried Plantains, see below

In a large Dutch oven or large stock pot, heat olive oil until hot.  Stir in green onions, white onions, peppers, chilies, garlic and chicken.  Cook over medium-high heat for about 5 minutes, just until white onions begin to soften and turn translucent and chicken begins to cook.  Stir in soy cause, Cajun spice, curry powder, salt and pepper and continue to cook, stirring constantly, until chicken begins to brown just a bit, about another 5 minutes.  Stir in tomatoes, cilantro, Cream of Coconut and 1 cup of the chicken broth/stock.  Bring to a boil, then reduce heat to simmer and cook, uncovered for 30 minutes.  In a small bowl, combine cornstarch with the remaining 1/2 cup of chicken broth, mix into a paste.  Stir paste into chicken, raise heat to medium and cook for additional 6 to 7 minutes.  Serve with beans and rice (or Island Rice, recipe up next!) and fried plantains.  Serves 12 to 16, depending on the size of the serving.

If you haven't tried fried plantains, you're in for a treat!  They taste like a cross between a banana and a sweet potato...surprisingly good!

Fried Plantains: 

4 ripe plantains

oil for frying

Peel and cut plantains and slice lengthways, about 1/4 of an inch thick, you should be able to get about 3 or 4 slices from each plantain.  Look for plantains that have a lot of black on the peel, but still firm, they are ususally by the bananas.  Heat oil (about 2 tablespoons) in a large skillet, and when hot, fry the plantains for approximately 3 to 4 minutes on each side, or until lightly browned, then remove from the pan and place on paper toweling.  Serve plantains alongside Island Chicken.  And for a more impressive way to serve them, curve two plantain slices to form a ring, secure with a toothpick, and fill the plantain ring with Island Chicken!    Makes 14 to 16 slices, serves 8 to 10.

 

 

Shrimp Cocktail Soup...

Pretty little glasses, shrimp piled high in the center and doused in cocktail sauce - isn't that how shrimp cocktails are supposed to be?  Why yes, yes it is, but now, you can have your cocktail and slurp it, too!

 

 

 

 

Fresh cilantro, red bell pepper, onion and V-8 Juice - that's the base of this soup.  And you control the spiciness, if you want a little more kick, use the Spicy V-8 Juice, and if you prefer just a little bit of zip, use the Original V-8 Juice.  That's about as complicated as this recipe gets.  Oh , there is horseradish and I'm a fan of the stuff so I put in quite a bit, but if you're not quite as daring, just add a teaspoon or so.  After everything is cooked through on the stove top, the shrimp are tossed in for the last 5 minutes, and then it's ready to serve, just add a celery stalk and a lime wedge, and sit back and wait for the raves to come your way!  It's really good...different...and if you can't wrap your head around shrimp cocktail soup, then think of this as a tomato soup with shrimp...there, that's do-able, right?  Either way, dang good!

Shrimp Cocktail Soup - Pots and Pins

2 tablespoons butter

1 large onion, finely chopped

1/2 cup fresh cilantro, chopped and tightly packed

1 red bell pepper, seeded and finely diced

12 cups V-8 Juice, Spicy or Original or a mixture of both

3 tablespoons hot cream horseradish (less if you're or more depending on your tastes)

60 to 70 medium cooked shrimp, tails removed, deveined and rinsed.  Can use frozen, already cooked shrimp, just be sure to thaw completely.

8 celery sticks, for serving

8 lime wedges, for serving

In a large stock pot, melt butter.  Stir in onion, cilantro and pepper and cook, stirring frequently, until onion is translucent and soft, about 7 minutes.  Stir in V-8 Juice and horseradish and bring to a boil, then reduce heat and simmer for 5 minutes.  Add in shrimp, stir, and cook until heated through, about 5 minutes.  Serve with a celery stick and a lime wedge.  Serves 8.