1 (6 oz.) round tube smoked cheese
1 (8 oz.) cream cheese
1 (15 oz.) pimento cheese ot cheddar cheese block
1/2 tsp. garlic
1/2 tsp. salt
1/2 tsp. dry mustard
1 tsp. Worcestershire sauce
Mix well and roll in crushed pecans. Delicious.
2 cans tuna, drained
1 (8 oz.) cream cheese
1/2 c. chopped onion
1/2 c. finely chopped celery
1 tsp. lemon juice
Mix all ingredients together and roll in 1 cup chopped walnuts and 2 tablespoons chopped
parsley. Chill and serve with crackers. Good!!
1 lb. fresh crabmeat from 2 Dungeness crabs
1 English cucumber, thinly sliced
2 green onions, thinly sliced
2 garlic cloves, chopped fine
1 red pepper, finely diced
1 Tbsp. ginger root, chopped fine
Juice of 1 lemon
1/4 c. rice wine vinegar
2 Tbsp. peanut oil
1 Tbsp. sesame oil
3 Tbsp. toasted sesame seeds
1 Tbsp. soy sauce
1/4 tsp. chili flakes
Frisee or endive lettuce
In a bowl, mix together the crabmeat, cucumber, onion, garlic, red pepper, and ginger root. In another bowl, mix together the lemon juice, vinegar, peanut oil, and sesame oil. Toss with the crabmeat mixture and add remaining ingredients. Chill. Serve with frisee lettuce or julienned endive. Serves 4 as an appetizer.
1/4 c. butter or margarine
3/4 c. finely chopped celery
1 medium onion, finely chopped
4 slices white bread, trimmed and cubed
1/4 c. milk
1 lb. fresh lump crabmeat, drained
1 large egg, lightly beaten
1/3 c. chopped fresh parsley
1/2 tsp. freshly ground pepper
1/2 tsp. ground red pepper
1/2 tsp. dry mustard
1 c. fine dry bread crumbs
Melt butter in a skillet over medium heat. Add celery and onion and saute 10 minutes; set aside. Combine bread cubes and milk in a large bowl; let stand 5 minutes. Drain and stir in celery mixture, crabmeat, and next 5 ingredients. Shape into 1 inch balls and roll in bread crumbs. Chill up to 8 hours if desired. Place on a lightly greased baking sheet and flatten slightly. Bake at 400 degrees for 15 minutes or until golden. Serve hot. Yield: 3 dozen.
1/2 lb. fresh or frozen crabmeat
2 tsp. fresh lemon juice
1/4 c. mayonnaise
2 Tbsp. chopped fresh parsley
1/4 tsp. garlic powder
1/4 tsp. onion powder
24 medium mushrooms
Grated Parmesan cheese
Wash and remove stems to mushrooms. Preheat oven to 400 degrees. In a
bowl, combine crabmeat and lemon juice. Add next 4 ingredients and mix. Fill mushroom
caps with mixture and place on baking dish. Sprinkle with Parmesan cheese and cover with foil; bake 12 to 15 minutes. Remove foil and continue baking until tops are golden brown, about 5 minutes.
