Photo: Dana DeVolk
Ingredients
- 1 pint cream sauce
Directions
1
Mrs. Charles A. Byrne, Hatfield, Mass.
2
1 can shrimp. 1 pint cream sauce.
3
1 can peas. Salt, pepper, butter.
4
Remove all shells from shrimps; rinse peas with cold water; add the cream sauce and seasoning. Fill ramekins, and cover with crackers rolled and sifted, adding a little melted butter to the crumbs.
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] ·
Recipe sourced from
internet_archive