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Did you know?
  • The first recorded date of Christmas being celebrated on December 25th was in 336, during the time of the Roman Emperor Constantine. A few years later, Pope Julius I officially declared that the birth of Jesus would be celebrated on that day.
  • Santa Claus's sleigh is led by eight reindeer: Dasher, Dancer, Prancer, Vixen, Comet, Cupid, Dunder (variously spelled Donder and Donner), and Blixem (variously spelled Blixen and Blitzen), with Rudolph being a 20th-century inclusion.
  • Outdoor Christmas lights on homes evolved from decorating the traditional Christmas tree and house with candles during the Christmas season. Lighting the tree with small candles dates back to the 17th century and originated in Germany before spreading to Eastern Europe.
  • That big, jolly man in the red suit with a white beard didn’t always look that way. Prior to 1931, Santa was depicted as everything from a tall gaunt man to a spooky-looking elf. He has donned a bishop's robe and a Norse huntsman's animal skin. When Civil War cartoonist Thomas Nast drew Santa Claus for Harper's Weekly in 1862, Santa was a small elflike figure who supported the Union. Nast continued to draw Santa for 30 years, changing the color of his coat from tan to the red he’s known for today.
  • Christmas 2018 countdown has already begun. Will you be ready???
  • Why do we love Christmas? It's all about the traditions. In this chaotic world we can miss the "good old days." Christmas reminds us of that time.

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I am not sure where this recipe came from, but it is absolutely great for a meal starter.

Shrimp Salad


3 cans, Canned small shrimp,

2 tablespoons Lemon

1/4 cup mustard

1/4 cup Vinegar

1/4 cup Olive oil, vegetable oil will do fine as well.

1/4 cup Celery

1/4 cup Onions

Salt and pepper to taste.

I really don't have measurements anymore .. I just make it / taste it until it is right.

Drain shrimp, and pat dry

Mix Oil, Lemon, and mustard, together "kind of whip together"

add in celery and onions and season to taste ... it should be tart, but also the mustard and oil should come through as well.

Once you have that done, gently fold in the shrimp. Let set in an airtight container in the refrigerator for a day.

Served chilled as an appetizer with crackers, or in a bowl by itself.

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