Opt for seafood appetizers this meatless Friday and skip dinner

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By Susan Lowery

With another meatless Friday coming up, here are some great seafood appetizers that will make you forget all about dinner! I love stuff like this, so I really enjoyed trying these recipes out. SOMEBODY’S got to do it, right?
The Shrimp Mold is a very old recipe. I remember seeing something like it at one of my grandma Ruth’s card parties. The recipe says to make it with canned shrimp (though any kind will do.) Back in Illinois in the 50s, canned shrimp was the only kind we could get.
The Salmon Puffs are a little like salmon patties, only better. The easy Horseradish Sauce is great for dipping.
And last, but certainly not least, the Hot Crab Triangles are extremely tasty, easy, and are perfect finger food. I had these at a party once, and went home and made them the next day. They are addictive as far as I’m concerned.

Shrimp Mold
2 cans (7 1/2 oz ea) shrimp
2 T. unflavored gelatin
1 can tomato soup
1 pkg. (8oz) cream cheese, cut into chunks
1 c. mayonnaise
1 c. finely chopped celery
1 c. finely chopped onion
Drain shrimp, reserving 1/2 c. liquid.  Add gelatin to reserved shrimp liquid; let soften.  In saucepan, combine tomato soup and cream cheese.  Heat over low heat, stirring, until cream cheese is melted and mixture is smooth.  (If necessary, use whisk or beater to make smooth.)  Add softened gelatin mixture; stir until gelatin is dissolved.  Remove from heat.  Add drained shrimp, mayo, celery, and onion; mix well.  Pour into greased ring mold.  Refrigerate until firm.  Serve with crackers.  Makes about 6 1/2 cups.

Salmon Puffs
1 can (15 1/2 oz) salmon, drained
1 c. water
1/2 c. butter
12 drops Tabasco
1/4 t. salt
1 c. flour
4 eggs
2 T. minced green onion
Oil for frying
Remove skin and bones from salmon; flake with a fork.  Set aside.  In medium saucepan, combine water, butter, Tabasco and salt.  Bring to a boil over high heat.  Add flour all at once.  Cook, stirring, over medium heat three minutes or till mixture leaves sides of pan and thickens.  Remove from heat.  Beat in eggs, one at a time, until mixture is smooth and shiny.  Add salmon and green onion; stir till blended.  Let cool 15 minutes.  Pour 2 1/2 inches of oil into a deep saucepan and heat to 370 degrees.  Drop level teaspoons of the salmon mixture into hot oil.  Fry, turning occasionally, 3 minutes or till golden.  Remove from pan with slotted spoon and drain on paper towels.  Keep warm in a 200-degree oven till serving time. Note:  Puffs can be prepared ahead of time and frozen.  Thaw and reheat in 300-degree oven till hot.  Serve with sauce.  Makes about 64 puffs.

Horseradish Sauce
1 c. sour cream
1 T. horseradish
2 t. lemon juice
1/4 t. sugar
1/4 t. salt
1/4 t. grated lemon peel
Dash white pepper
Mix all together and refrigerate till serving time.

Hot Crab Triangles
1 pkg. (8oz) cream cheese, softened
1 T. milk
1/2 t. dry mustard
1/4 t. salt
Dash cayenne pepper
1 can (6oz) white crabmeat, drained and flaked
2 T. minced green onions
2 T. chopped blanched almonds
12 slices white bread, crusts removed
Paprika for garnish
Mix together cream cheese, milk, dry mustard, salt, and cayenne; mix well.  Stir in crab, green onions, and almonds.  Mix well.  Spread crab mixture on bread slices.  Cut each slice into 4 triangles; sprinkle with paprika.  Arrange triangles on a lightly greased baking sheet.  Bake in preheated 400-degree oven for 10-12 minutes, or till browned.  Serve warm.  Makes 48.