SHRIMP TRUFFLES (makes 3 dozen hors d'oeuvres')
When I questioned my mother about what was served at my parent's wedding (this was when she was over ninety years old), she couldn't remember. I would have so loved to have known. Just in case anyone is interested in what I served at my wedding, I should say it was my husband's and my second wedding, we each had a son, and it was a small family wedding with the reception held at our house-to-be. There was a wedding cake with not only a bride and groom on top, but 2 small boys as well. With this, I served champagne, a non-alcoholic fruit punch for the children, and assorted hors d'oeuvers', including this one. And I made everything myself. Oh yes, I carried creamy white gardenias to match my street length silk dress.
1 8 oz. package cream cheese
1 cup chopped, cooked and chilled shrimp
2 teaspoons finely minced parsley
1 1/2 teaspoons Dijon mustard
1 teaspoon finely minced onion
1 teaspoon lemon juice
2 drops hot red pepper sauce
speck of salt and pepper
1 1/2 cups toasted finely chopped pecans
In a medium bowl, combine all of the ingredients except the nuts. Refrigerate overnight. Place the nuts in a shallow dish, then form the cheese mixture into 1-inch balls. Roll the balls in the nuts and refrigerate until serving time.