I was reading Miz Helen's Country Cottage a few days ago and she had posted a Cream Puff recipe from Helen Corbitt's Cooking for Company Cook Book. This book was published in 1974. It reminded me that I have Helen Corbitt's first cook book, copyright 1957. I have used some of her recipes for so long I don't even have to drag the book out anymore.
I do believe this is the only way I have ever made Pickled Shrimp and it's from Helen Corbitt's Cook Book. No one can deny that pickled shrimp are delicious. This is perfect for the holiday season.
Helen Corbitt's Pickled Shrimp
depends on size shrimp you use
1 pound cooked and cleaned shrimp
2 tablespoons olive oil
1 cup vinegar
2 tablespoons water
1/4 cup paper-thin slices of onion
8 whole cloves
1 bay leaf
2 teaspoons salt
1 teaspoons sugar
A dash of cayenne pepper
Dribble the oil over the shrimp. Bring to a boil the rest of the ingredients and pour over shrimp and olive oil while hot. Cool and then refrigerate for at least 24 hours. How easy was that.