Better Homes and Gardens Fish and Seafood Cook Book (c) '71 features this appetizer of the sea:
"Trim this spread with tiny fluffs of parsley or a bouquet of watercress"
1 4 1/2 ounce can shrimp, drained [better chase some lemon rind down that disposal or your kitchen will smell like the garbage chute in Burton's Charlie and the Chocolate Factory]
4 ounces natural Cheddar cheese [imagine, something natural, not processed, in a retro cook book], shredded
1/4 cup butter or margarine
1 tablespoon milk dash cayenne pepper
Finely chop shrimp. Have cheese at room temperature. In small mixer bowl beat cheese, butter, milk and cayenne till fluffy. Blend in shrimp [when is the last time blend and shrimp shared a directive?] Press mixture into 10 ounce custard cup [or kickass mini-lobster mold]. Chill. Unmold onto serving plate. Let set at room temperature 10 minutes [ugh. room temp shrimp? I thought that was a Vegas thing]. Serve with assorted crackers.
Something's fishy here... I would absolutely suggest subbing cream cheese for the butter. I don't know wtf [what the fish] was up with butter, but it didn't blend with the shrimp - so it DIDN'T MOLD! Ugh, so much for the potted part [unless they were smoking it when they opted to add butter to the recipe]. I was crushed. And then I was a little too yucked out to put it on a cracker, but did. That nibble tells me to also add a dash of cocktail sauce [that + the cream cheese makes for a dip similar to the shrimp/cream cheese/cocktail and a triscuit snack that's second only in popularity to cocktail weenies] and maybe a little red hot sauce, too. Then maybe, just maybe, it will take shape. I'll try harder to reel this recipe in next time.
Have a swell weekend - next week I'll have some Thanksgiving doozies to share!