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Food Art Friday for August 14th
Posted by Trish | Under Food Art Friday Aug 14, 2009Crab Cocktail Dip
Posted by Trish | Under Condiments, Dips Monday Mar 31, 2008
Submitted by AnyasMom
Serves 6-8
| 1 bottle cocktail sauce | 16 oz. cream cheese | |
| 2 cans white lump crab meat, drained | ½ tsp Worcestershire sauce | |
| ½ tsp garlic powder | ¼ c. mayonnaise |
Mix all ingredients except cocktail sauce. Spread onto a plate & pour cocktail sauce over the mixture, about half the bottle or more if you like; spread evenly. Keep chilled until ready to serve. Great with crackers, tortilla chips, or pita bread.
Hot Crab Dip
Posted by Trish | Under Condiments, Dips Saturday Mar 29, 2008
Yields About 5 c.
| ½ c. milk | 1/3 c. salsa | |
| 3 pkg (8 oz each) cream cheese, cubed | 2 pkg (8 oz each) imitation crab meat, flaked | |
| 1 c. thinly sliced green onions | 1 c an (4 oz) chopped green chilies |
Combine milk & salsa. Transfer to a slow cooker coated with nonstick cooking spray. Stir in cream cheese, crab, onions & chilies. Cover & cook on low for 3-4 hours, stirring ever 30 minutes. Serve with assorted crackers or sourdough baguette slices.
Smoked Salmon Mousse
Posted by Trish | Under Appetizers Saturday Mar 29, 2008 Submitted by Carli
| 12 oz. Smoked Salmon | 8 oz. cream cheese | |
| 1/3 c. finely chopped onion | 1 clove minced garlic | |
| 2 tbsp sour cream | 3 tbsp melted butter | |
| 1 tbsp lemon juice | Dash of Tabasco sauce |
Process all ingredients in a food processor until smooth mousse. Chill until serving.
Ham Rolls
Posted by Trish | Under Appetizers Saturday Mar 29, 2008 Submitted by MoonSpinner
| 1½ Blocks Philadelphia Cream Cheese | 2 c. shredded sharp cheddar cheese | |
| ½ to 1 c. green onions or Vidalia onions | 1 pkg. ham slices (not thin cut) |
1. Heat cream cheese in microwave until smooth & warm, stirring occasionally to prevent scorching.
2. Add shredded cheddar cheese to warm cream cheese mixture. You can vary the cheese mixture depending on how much of a cream cheese taste you want. If you want more of a sharp cheddar taste, add more shredded cheese.
3. Stir until blended smooth, which may require additional heating. (Mixture should be a light orange color)
4. Stir in green onions to mixture.
5. While still warm, drop a spoonful of mixture onto one end of ham slice. Also spread a very thin layer of cheese picture across rest of ham slice (this will make the roll stick together.
6. Tightly roll ham up pushing cheese mixture through slice evenly. Cheese mixture should stick ham roll together.
7. Once rolled, refrigerate ham rolls flap side down for 3-4 hours until solid.
8. Once solid, slice rolls up to desired size or eat whole & serve.
