I found this on the web.But, this is almost same recipe that has been in my home for at least 4 generations that I know of.I add a can of crab.use only ritz crackers,eat it cold.(never have reheated it)but then I have always been in a warm climate.and it may be good warmed in colder areas.It is a great snack with cold beer.and has alawys been a hit on hunting and fishing trips as a happy hour thing.And,for some reason it taste better with age.And I have found better ingredients work better then cheaper stuff. oh and slice every thing into rings that you can
Ingredients:
One 14-ounce bottle catsup
1/4 cup Worcestershire sauce
1 teaspoon garlic powder
One 4.5-ounce can shrimp (drained)
One 4.5-ounce can tuna (undrained)
One 4-ounce can sliced mushrooms or 3/4 pound fresh mushrooms, sliced
2 small onions sliced and separated into rings
1 cup salad Spanish olives (drained)
One 4-ounce can ripe olives (drained)
1 cup raw cauliflower sections
Combine, catsup, Worcestershire sauce, and garlic powder. Add rest of ingredients except cauliflower, mixing gently to keep shrimp whole. Top with small cauliflower sections, cook on low heat for 1 hour. Serve with a good butter-flavor cracker or slices of toasted Italian bread. May be made several days in advance. Just refrigerate after cooking and reheat when ready to use.
