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  #1  
Old 12-08-2007, 08:37 PM
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Default Do you have special holiday entree or appetizer recipes? Share 'em with us!

I no longer have my collection of holiday recipes...they were left behind in my other life. But, it gives me the opportunity to create new "special recipes." I just found this one and I think it's gonna be a "keeper"...with crab AND artichokes. . .what's not to love?!

Crabmeat Sycamore


Cook Time: 30 Minutes Ready In: 1 Hour
Yields: 32 servings

"This is a Christmas Eve tradition in our house. It's rich, delicious, and worth spending the money on the lump crabmeat."

INGREDIENTS:

2 pounds jumbo lump crabmeat
3 pounds Swiss cheese,
shredded
2 (11 ounce) cans artichoke
hearts, drained
6 tablespoons butter
2 tablespoons green onion,
finely chopped
1/4 cup all-purpose flour
2 1/2 cups whole milk 1/4 cup dry sherry
1 teaspoon hot pepper sauce
to taste
1 teaspoon Worcestershire
sauce
2 teaspoons minced fresh
parsley
salt and pepper to taste
2 cups bread crumbs
1 tablespoon paprika

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
2. Layer the crabmeat, Swiss cheese, and artichoke hearts in two layers into the bottom of the prepared casserole dish.
3. Melt the butter in a skillet. Cook the green onion in the butter until softened. Stir in the flour until smooth. Slowly add the milk while stirring and continue cooking and stirring until thick. Add the sherry, hot sauce, Worcestershire sauce, and parsley. Season with salt and pepper. Pour the sauce over the layers in the casserole dish. Sprinkle breadcrumbs and paprika over the top.
4. Bake in the preheated oven until bubbly, about 30 minutes.
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  #2  
Old 12-17-2009, 06:29 AM
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Default

Beer-Cheese Spread



This recipe makes a lot, but it can be frozen for up to a month (thaw it in the fridge overnight when you're ready to serve it). Try it on crackers, celery, or over French fries, hot dogs, and chili too.

INGREDIENTS:

1 (2-lb.) block sharp Cheddar cheese, shredded
1 small onion, minced
2 garlic cloves, minced
1/2 teaspoon hot sauce
1/4 teaspoon ground red pepper
1 (12-oz.) bottle amber beer, at room temperature
Salt and pepper to taste
Garnish: thyme sprig

DIRECTIONS:

Beat together first 5 ingredients at low speed with a heavy-duty electric stand mixer until blended. Gradually add beer, beating until blended after each addition. Beat at medium-high speed 1 minute or until blended and creamy. Season with salt and pepper to taste. Cover and chill 2 hours. Garnish, if desired. Store in an airtight container in refrigerator up to 2 weeks.

Grilled Beer-Cheese Sandwich:

Spread 1 tsp. softened butter evenly on 1 side of 2 bread slices.

Place bread slices, buttered sides down, on wax paper.

Spread 1/4 cup Beer-Cheese Spread onto 1 side of 1 bread slice. Top with remaining bread slice, buttered side up.

Cook sandwich in a nonstick skillet or griddle over medium heat 3 to 5 minutes on each side or until golden brown and cheese is melted.


This Recipe Makes 5 cups of Beer Cheese!
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  #3  
Old 12-17-2009, 06:34 AM
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Default

Remoulade Sauce


I LOVE this stuff!!! Serve with any seafood, or with the Shrimp Cocktail Recipe below.

INGREDIENTS:

1 1/2 cups mayonnaise
4 green onions, sliced
3 tablespoons chopped fresh parsley
3 tablespoons Creole mustard (I had to BEG my local kitchen store to order this stuff in large sizes!) 1 1/2 tablespoons lemon juice
1 garlic clove, pressed
1 1/2 teaspoons horseradish
1 teaspoon paprika

DIRECTIONS:

Stir together all ingredients; cover and chill 1 hour.

(Makes 2 cups)


SHRIMP COCKTAILS


INGREDIENTS:

12 unpeeled, jumbo cooked shrimp
Remoulade Sauce (see recipe, above)
12 whole pickled okra (optional)
12 very thin crispy breadsticks, broken in half
Garnish: grape tomato slices

DIRECTIONS:

Peel shrimp, leaving tails on; devein, if desired.

Spoon 1 heaping Tbsp. of Rémoulade Sauce evenly into each of 12 individual serving glasses.

Place 1 shrimp, 1 whole pickled okra (if you are using them), and 2 breadstick halves in each glass. Garnish, if desired. Serve immediately.

Note: To cook shrimp at home, bring 3 qt. water to a boil in a large Dutch oven. Cut 2 lemons in half, and squeeze juice into boiling water; add squeezed lemon halves to water.

Add 1 tsp. pepper, 1 tsp. salt, and 2 bay leaves. Return to a boil over medium-high heat. Add 1 to 2 lb. unpeeled, jumbo raw shrimp, and cook 3 minutes or just until shrimp turn pink; drain. Plunge shrimp into ice water to stop the cooking process; drain. Cover and chill.
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  #4  
Old 12-22-2009, 06:39 AM
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Crab Spread


INGREDIENTS:

4-ounces (1/2 of an 8-ounce package) cream cheese, softened
3 tablespoons milk
1 teaspoon soy sauce
2 cups shredded mozzarella cheese
1 (6-ounce) can crabmeat, drained, flaked
1/4 cup chopped roasted red peppers
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
Assorted crackers for accompaniment

DIRECTIONS:

Beat cream cheese, milk and soy sauce with electric mixer on medium speed until creamy.

Add the mozzarella cheese, crabmeat, red peppers, parsley, salt and black pepper and mix well.

Spoon cheese mixture into a serving bowl; cover. Refrigerate at least 2 hours or until firm.

Serve with the crackers.
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Old 12-22-2009, 04:39 PM
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I make a similar crab spead.....love it
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Old 12-31-2009, 03:01 PM
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Default Bacon/Water Chestnut Appetizer

Ingredients

1 pound sliced bacon
2 (8 ounce) cans whole water chestnuts, drained
1/2 cup packed brown sugar
1/2 cup mayonnaise
1/4 cup chili sauce

Directions

Cut bacon strips in half. In a skillet over medium heat, cook bacon until almost crisp; drain. Wrap each bacon piece around a water chestnut and secure with a toothpick. Place in an ungreased 13-in. x 9-in. x 2-in. baking dish. (I often top the water chestnuts with chicken livers, making it Rumaki)

Combine the brown sugar, mayonnaise and chili sauce; pour over water chestnuts. Bake, uncovered, at 350 degrees F for 30 minutes or until hot and bubbly.
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Old 11-15-2011, 10:59 AM
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Any new contributions this year?
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