HOT SAUCE FOR SHRIMP DIPPING

Stuart Woodcock

2 114-oz. containers of ketchup

3½ bottles horseradish

½ c. lemon juice

21 Tbs. Worcestershire sauce

3½ Tbs. Old Bay seasoning

Mix all ingredients together and refrigerate until ready to use. Divide these ingredients by four to make enough sauce for 100 servings.

HUSH PUPPIES

Peggy Leigh

3 c. hush puppy mix

1 egg beaten

2 Tbs. sugar

1¾ c. milk

¾ c. minced onions

Mix all ingredients together, blending well. Heat oil to 375°F. Drop a heaping teaspoon of batter into hot oil. Cook until golden brown. Drain on paper towels. Makes about 24 "puppies". "We use approximately 30 batches for a shrimp dinner."

PORK AND BEANS

Stuart Woodcock

1 can (7 lb. 2 oz.) pork and beans

¾ c. cooked, chopped sweet onions

1 c. brown sugar (packed)

1/3 c. mustard

2 Tbs. Worcestershire sauce

1 c. ketchup

1 c. cooked bacon,

chopped

Mix all ingred...