Almond Crab Spread
Ingredients:
1 package (8 ounces) cream cheese, softened
1 1/2 cups (6 ounces) shredded Swiss cheese
1/3 cup sour cream
1/8 teaspoon ground nutmeg
1/6 teaspoon pepper
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
OR
1/2 cup imitation crabmeat, chopped
3 tablespoons finely chopped green onions, divided
1/3 cup sliced almonds, toasted
Assorted crackers
Instructions:
In a mixing bowl, combine the first five ingredients. Stir in crab and 2
tablespoons onions. Spread into an ungreased 9 inch pie plate. Bake at 35O F
for 15 minutes or until heated through. Sprinkle with almonds and remaining
onions. Serve with crackers.
Yield: 2 cups.
Beef Jerky
Ingredients:
2 lb. beef roast (London broil works great) sliced
Marinade
1/2 cup liquid smoke
3 cups soy sauce
1/2 lb. Brown Sugar
Instructions:
Combined all ingredients for marinade in a tightly covered container and
allow to stand for 10 minutes. Add sliced meat and allow to stand another
10 minutes, shaking occasionally. place meat on dehydrator racks and dry at
least 12 hours.
Garbage Snack (AKA-White Trash)
Ingredients:
1/2 stick unsalted butter
1 12 ounce package chocolate chips
1 cup smooth peanut butter
1 12 ounce box Golden Graham cereal
1 box golden raisins
3 cups roasted, salted peanuts
1 box powdered sugar
Instructions:
In a large saucepan, melt butter, chocolate chips and peanut butter together. Fold in the cereal, raisins and peanuts to coat. Pour the box of powdered sugar over the mixture and with a fork in each hand, stir gently to coat with the sugar. (I use a large bowl, just dump everything into the bowl and it is much easier to coat with the powdered sugar). Cool and store in airtight containers.
Mexican Style Nuts And Bolts
Ingredients:
1- bag of Cheddar stix or Cheddar fish crackers
1- box of Cheerios cereal
1- box of Life cereal
1- bag of Pretzel sticks
1- 1/2 lb. bag of BBQ or Cajun Sesame sticks
1- 1/2 lb. bag of salted peanuts (or a tin of mixed nuts)
1-1/2 lb. bag of BBQ peanuts
8-Tbsp. of vegetable oil
1lb. of butter (melted)
12-tsp. of onion powder
10-Tsp. of garlic powder
4-Tsp. of chili powder
12-drops of tobasco sauce
Instructions:
1. Preheat oven to 250 degrees.
2. In a 12 quart casserole dish or roaster, put in the first seven ingredients and mix well.
3. In a bowl, melt butter to a liquid in a microwave, and immediately stir in oil, onion powder, garlic powder, chili powder and tobasco sauce. Stir well until it starts to become pasty.
4. Pour over mix in casserole dish and mix well.
5. Cook for 45 min. (uncovered), stirring the mix every 15 min.
Pumpkin Seeds
Drying seeds and roasting seeds are two different processes.
To dry, carefully wash pumpkin seeds to remove the clinging
fibrous pumpkin tissue. Pumpkin seeds can be dried in the sun,
in a dehydrator 115-120oF for 1 to 2 hours, or in an oven on
warm for 3 to 4 hours. Stir them frequently to avoid scorching.
To roast, take dried pumpkin seeds, toss with oil (1 teaspoon
per cup of seeds) and/or salt and roast in a preheated oven at
250 degrees for 10 to 15 minutes.
Easy Stuffed Mushrooms
Ingredients:
1 package large fresh mushrooms
2 cups instant stuffing
1 clove fresh garlic
1 small yellow onion
1/2-3/4 cup grated Parmesan cheese
Preparation:
Preheat oven to 375.
Prepare stuffing as directed on package.
Pull stems from the mushrooms and finely chop the stems, onion and garlic. Add to stuffing mix; add cheese.
Put mixture into mushrooms. Place on a cooking tin (either a cookie tin or one with higher sides.
Bake at 375 for 15-20 minutes or until stuffing is a dark brown.
Cool for five minutes and serve.
Blue Cheese Spread
INGREDIENTS:
1 pound blue cheese
1/2 cup butter, softened
1/3 cup port wine
1 1/2 cups chopped walnuts
DIRECTIONS:
In a food processor blend together cheese, butter, and port
until the mixture is smooth. In a bowl, combine the cheese mix
and the walnuts. Transfer the spread to a crock. Chill.
YIELD: 12 Servings
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