Cooking Instructions: Mix the mustard, lemon juice, vinegar, and tarragon. Blend in the mayonnaise. Add the shrimp, then the sour cram. Blend well. Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Butterflake Biscuit Chips, Cabbage, Chili Peppers, String Beans, Artichoke Leaves. From: Syds Cookbook. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip |
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