Wednesday, December 20, 2000

Recipes Appetizers Seafood Delight Spread 8 Ounces 8 Ounces cream cheese, softened 6 ounces crab meat, drained and flaked 1/2 cup seafood sauce 1/4 cup prepared horseradish 1 teaspoon lemon sauce Beat cream cheese until smooth. Spread onto a serving plate. Combine crab meat, seafood sauce, horseradish and lemon juice; mix well. Spread over cream cheese. Makes 2 cups. Feliz Navidad Snack Squares 2 tablespoons cornmeal Two 8-ounce packages refrigerated crescent rolls 16-ounce can refried beans 2 tablespoons Southwestern seasoning 1 1/2 cups shredded sharp Cheddar cheese 1 medium tomato, chopped 2 green onions including tops, sliced 1/4 cup chopped olives 1 cup salsa Sour cream Preheat oven to 350 degrees. Sprinkle 9 x 13 inch baking dish with cornmeal. Unroll crescent rolls; place longest sides of dough over shortest sides of pan. Press perforations to seal; roll dough slightly up sides of pan. Bake 18 to 20 minutes or until golden brown. Cool completely. Combine refried beans and seasoning; spread over crust. Add cheese to top. Sprinkle vegetables over cheese. Cut and top each serving with salsa and sour cream. Office Party Vegetable Pizza 2 cans refrigerated crescent rolls 16 ounces cream cheese 1 cup mayonnaise 1 package ranch dressing mix Cauliflower, chopped Onion, chopped Green pepper, chopped Broccoli, chopped Tomato, chopped Grated cheddar cheese Spread crescent rolls out in rectangle on cookie sheet. Bake at 350 degrees for 10 minutes or until brown; cool. Beat cream cheese, mayonnaise and dressing mix; spread over crust. Top with chopped vegetables and cheese. Cut into squares and serve. Entrees Simple stroganoff One 1-pound boneless beef top sirloin steak, 3/4-inch thick 1 cup sour cream 2 tablespoons flour 1/2 cup water 2 teaspoons instant beef bouillon 1/4 teaspoon pepper 2 tablespoons butter or margarine 1 1/2 cups sliced fresh mushrooms 1/2 cup chopped onion 1 clove garlic 2 cups hot, cooked noodles Place meat in freezer 30 minutes to firm. Cut across into 2 x 1/2-inch strips. Mix sour cream and flour in small bowl. Stir in water, bouillon and pepper; set aside. Melt butter in large skillet on medium-high heat. Add 1/2 of the meat, cook and stir until tender. Remove. Add remaining meat and vegetables. Cook and stir until meat is done and onion is tender. Return all meat to skillet. Reduce heat to medium. Add sour cream mixture; stir constantly until bubbly. Continue cooking 1 minute. Serve over hot noodles. Makes 4 servings. Jumpin' Jambalaya 1/2 cup chopped celery 1/2 cup chopped onion 1 green pepper, cut into thin strips 1 tablespoon oil 2 boneless skinless chicken breasts, cut into strips 2 tablespoons Creole seasoning, divided 14 1/2-ounce can dices tomatoes 1 cup water 1/2 pound medium shrimp, peeled and deveined 8-ounce can tomato sauce 2 cups instant rice, uncooked Cook and stir celery, onion and green pepper in oil in large skillet until tender. Coat chicken with one tablespoon of the seasoning. Add to the skillet. Cook and stir two to three minutes or until cooked through. Stir in tomatoes, water, shrimp, tomato sauce and remaining seasoning. Bring to a boil; simmer two minutes. Stir in rice; cover. Remove from heat. Let stand five minutes. Makes four to six servings. Hoppin' John Three 15 1/2-ounce cans black-eyed peas, drained and rinsed Two 13 3/4-ounce cans chicken broth 16-ounce package turkey smoked sausage, thinly sliced and browned 2 cups chopped onion cup water 1 teaspoon crushed red pepper flakes 1/2 teaspoon ground red pepper 2 1/2 cups instant long grain rice, uncooked Chopped parsley Place black-eyed peas, broth, sausage, onions water and seasonings in medium saucepan; bring to a boil. Stir in rice; cover. Simmer 10 minutes or until rice is tender. Garnish with chopped parsley. Makes 8 to 10 servings. Under the Mistletoe Pork Chops and Rice 2 cups instant rice, uncooked 4 pork chops, 3/4-inch thick 1 teaspoon Cajun seasoning 2 tablespoons butter or margarine, melted 1/2 cup chopped onion 2 cups milk 10 3/4-ounce can cream of mushroom soup Place rice in bottom of 9 X 13-inch baking dish. Place pork chops over rice in dish. In separate bowl, mix seasoning, butter, onion, milk and sup. Pour over pork chops and rice. Bake at 350 degrees for 30 minutes. Makes four servings. Home for the Holidays Casserole 4 to 6 potatoes, thinly sliced 2 tablespoons oil 1 onion sliced 1 green pepper, sliced 1/2 pound diced ham 4 slices Swiss cheese Fry potatoes in oil. Add onion, green pepper and ham. Stir as needed and season to taste. After potatoes are done, place Swiss cheese on top. Turn heat off and allow cheese to melt. Serve from the skillet. Santa's Spicy Shrimp 12 ounces frozen breaded shrimp 1/2 cup mayonnaise 2 jalapeno peppers. seeded and minced 2 tablespoons chopped green onion 1 garlic clove, minced 1/4 teaspoon ground red pepper 1 loaf French bread, partially split 1 cup finely shredded lettuce 1/2 cup chopped tomato Bake shrimp as directed on package. Mix mayonnaise, jalapeno peppers, onion, garlic and red pepper. Spread mixture on bread. Top with shrimp, lettuce and tomato. Cut into four pieces. Makes four servings. Christmas Spice cake 1 spice cake mix 1 can pumpkin 3 eggs whipped topping Combine all ingredients except whipped topping. Spray microwavable fluted bundt pan with vegetable oil. Place ingredients into pan. Put in microwave for approximately 15 minutes, depending on your microwave. Take out of microwave and cool for three minutes. Turn out onto serving plate and let cool completely. Place a dopple of whipped topping onto each piece of cake when serving. What do you think of this story? Click here to send a message to the editor. Back to Dining Guide Home Page | Back to the top of the page