12 large or 18 medium mushrooms
1/4 c. salad oil
1/2 lb. crabmeat (fresh or canned)
1 egg, lightly beaten
2 Tbsp. mayonnaise
2 Tbsp. onion, chopped
1 tsp. lemon juice
1/2 c. soft bread crumbs
2 Tbsp. butter or margarine, melted
Remove stems from mushrooms. Save stems for use in soups or sauces. Brush
mushroom caps with oil and place in buttered baking dish. In a mixing bow, combine crabmeat, egg, mayonnaise, onion, lemon juice, and 1/4 cup of the bread crumbs. Fill mushroom caps with mixture. Combine remaining 1/4 bread crumbs with melted butter and sprinkle over crab mixture. Bake in preheated oven at 375 degrees for 15 minutes. Serve immediately.
Mix:
1-1/2 c. mayonnaise
1 c. sour cream
12 oz. cream cheese
Mix:
2 bags thinly sliced corned beef, shredded (Buddig brand)
1 (8 oz.) Mozzarella cheese
1 (14 oz.) Swiss cheese
Dash of garlic salt
1 loaf Hawaiin bread
Remove middle from bread; chunk and save for dipping. Put mixture in center of bread and cover with foil. Bake 1-1/2 hours. Serve with bread chunks and crackers.
1 can refrigerated biscuits
6 Tbsp. butter
1 (4 oz.) pkg. Bleu cheese (may use cheddar cheese or swiss)
Grease muffin tins. Cut each biscuit into 3 pieces and place 3 pieces in each
muffin cup. Melt butter and blue cheese. Pour mixtre equally over biscuits. Bake
at 350 degrees for 10 to 12 minutes. Invert pan on rack for 3 to 5 minutes.
Serve hot.
To serve as hors d'oeuvre, place biscuit pieces in single layer in 9x9 inch pan.
Drizzle cheese mixture over pieces and bake as directed above.
1 lb. grated New York Cheddar cheese
7/8 c. margarine
4 c. flour
1-1/2 tsp. Tabasco
1 Tbsp. paprika
2-1/2 tsp. salt
Sift together flour, salt, and paprika. Blend with grated cheese and margarine.
Knead to make a soft dough. Avoid adding additional flour. Chill thoroughly.
Roll 1/4 inch thick and cut with pastry wheel. Place on ungreased cookie sheet. Bake at 400 degrees for 15 to 20 minutes.
Use matured thick cream. Use to top fruit cobblers and puddings. It can
be added to sauces because it will boil without crdling.
Whisk together:
1 Tbsp. buttermilk
1 c. heavy cream
Put in glass jar with lid and put in a dry warm area (about 70 degrees) for 10 to 24 hours. It will keep in refrigerator for several days.
1 (8 oz.) pkg. softened cream cheese
1 large jar marshmallow creme
1/4 c. orange juice
1/2 Tbsp. orange rind
Mix all together and use for dip for all fruits.
