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.
I found this on the net.but this recipe has been in my family for at least three generations.only dif between this one and mine is,I also add a can of crab meat.
I have only put the stuff on ritz crackers.
and I have never eaten it warm.I make it several days in advance.and have it for happy hour and is eaten cold out of the fridge.it is great with ice cold beer.
used to take this on fishin trips as it keeps well and in the evenings on the boat we would have some for happy hour.and the stuff seems to get better with age..was just thinin..maybe in cold climates it is good warm..I have been in hot climates all my life and it taster gooder colder..
