1. Combine cucumbers, lemon juice, salt, paprika, tarragon, & parsley in blender for 3 minutes.
2. Add sour cream to the mixture.
3. Mix well; refrigerate for 20 minutes or until chilled.
4. Place lump crab meat in cocktail dishes & chill until ready to serve, then pour dressing over crab dishes.
Chef’s Note: This recipe was the First Place winner in the 1971 National Hard Crab Derby in Crisfield, MD.
Posted by Trish | Under Dinner, Poultry
Friday Nov 28, 2008
Need a creative way to get rid of all that leftover turkey from Thanksgiving? Check this out for a nice twist on the regular turkey sandwich leftovers!
1. Preheat oven to 400°F. 2. Heat vegetable oil in a large oven-safe skillet, over medium-high heat. Add onions & saute until soft. Add green chiles, diced tomatoes, leftover turkey & salsa. Adjust seasoning with salt & pepper, to taste. Top with tortilla chips & then cheese. Place skillet in oven & bake for about 20 minutes. 3. Remove from oven. Garnish with cilantro & serve immediately with side of sour cream.
14.5 oz. DelMonte Diced Tomatoes with Zesty Mild Green Chiles (1 can)
14.5 oz. DelMonte Diced Tomatoes with Zesty Jalapeños (1 can)
11 oz. Green Giant Mexicorn (1 can)
14 oz. beef broth (1 can)
1 pkg. Old El Paso Taco Seasoning
1 tbsp salt
1 tbsp pepper
½ tbsp garlic powder
½ tbsp chili powder
16 oz. sour cream
1 pkg. Kraft Mexican 4 Cheese Blend, shredded
1. Dice the onions. Rinse & drain all cans of beans.
2. Crumble & brown beef in a large pot over medium high heat.
3. Once the meat starts to brown, add salt, pepper, garlic powder & chili powder, stir.
4. Add onions & mexicorn, stir. When the meat is fully cooked, add beans & cans of diced tomatoes.
5. Reduce heat to low, add beef broth, taco seasoning & stir to mix.
6. Cover pot & let soup simmer on low for 30 minutes.
7. Serve in a bowl, top with spoon full of sour cream & shredded cheese.
Chef’s Note: For red-meat free soup, substitute ground turkey in place of beef & chicken broth in place of beef broth. For vegetarian soup, double the beans called for in place of the meat & use vegetable broth instead of beef or chicken broth.
Posted by Trish | Under Appetizers
Saturday Mar 29, 2008
Submitted by babydoll
½ loaf Pepperidge Farm Party Slices (thin 1½” square bread slices)
½ c. mayonnaise (NOT Miracle Whip)
1 c. shredded Swiss
½ c. sour cream
1 pkg Italian Good Seasons dressing mix
Preheat oven to 350°F. Mix all the ingredients together in a bowl. Spoon onto bread. Place bread on a cookie sheet & bake 10-15 minutes, until lightly toasted. Serve warm.
