From Beginning to End
Fiesta crab dip
1 package (8 ounces) PHILADELPHIAŽ Cream Cheese, softened
1 cup picante sauce
1 package (8 ounces) imitation crabmeat, chopped
1 cup (4 ounces) shredded cheddar cheese
1/3 cup thinly sliced green onions
2 tablespoons diced red pepper
2 tablespoons minced fresh cilantro (optional)
Tortilla chips, assorted crackers or fresh vegetables
Bake at 325 degrees, covered for 1 hour and uncovered for 1/2 hour.
2 lbs. ground chuck
1 c. bread crumbs
1 pkg. onion soup mix (dry)
Mix well and form into balls.
1 can whole cranberry sauce
1 bottle Heinz chili sauce
1 bottle water (use empty chili sauce bottle)
2/3 c. brown sugar
1 c. sauerkraut (can)
Boil sauce and pour over meatballs.
2 pkgs. white mushrooms, brushed clean, and
1 pound fresh sage pork sausage
1/4 cup minced onion
1 large clove garlic, pressed
8 ounces cream cheese, at room temperature
2/3 cup soft bread crumbs
2 Tablespoons minced fresh parsley
1 teaspoon lemon juice
1/4 cup grated Parmesan cheese
Preheat oven to 350 F. Line a rimmed jelly roll pan with nonstick foil and spray lightly with vegetable oil. Remove stems from the mushroom caps, trimming mushroom stems and reserving them for the stuffing. Place mushrooms cavity side up on the prepared pan. Set aside. Place trimmed mushroom stems in a food processor fitted with the metal blade. Pulse until roughly chopped into 1/4-inch bits. (Alternatively, you may also mince them with a knife.) Set aside. Saute sausage and onions in a skillet just until cooked through, breaking it up as you cook it. Drain any excess oil, if necessary. Add garlic and chopped mushroom stems. Gently saute until mushroom moisture is released and evaporates. Set aside to cool.
Combine cooled sausage, mushroom stems, cream cheese, bread crumbs, and parsley. Mix thoroughly. Mound sausage mixture into mushroom caps. Sprinkle with Parmesan cheese and sweet paprika.
Bake stuffed mushrooms for 25 to 30 minutes or until mushrooms are tender and tops are golden. Let cool for 5 minutes before serving.
Curried chicken salad
Curry powder 2 tsp, divided
Mayonnaise 1 cup
Puff pastry shells
Saute chicken breasts in olive oil flavored with curry powder until cooked. Cool. Combine chicken with chopped celery and onions. Combine mayo with 1 tsp curry powder. Blend all together. Place in puff pastry or bread tarts.
Almond cream cheese pound cake
3 cups cake flour
1 tsp salt
4 large eggs plus two egg yolks room temp
1/4 cup milk
3 cups sugar
3 sticks butter
6 oz, cream cheese
Heat oven to 315 degrees. Grease and flour A 12 cup nonstick bundt pan. Combine flour and salt in bowl. Whisk eggs and yolks, milk, and Almond together into 2-cup liquid measuring cup.
Using a stand mixer fitted with a paddle, beat sugar, butter, and cream cheese on medium high speed until pale and fluffy, about three minutes. Reduce speed to low and very slowly add egg mixture until incorporated. Add flour mixture in three additions, scraping bowl as needed. Give batter final stir by hand.
Scrape batter into prepared pan and gently tap pan on the counter to release air bubbles. Bake until toothpick inserted in center comes out clean 80 to 90 minutes, rotating pan halfway through baking. Cool cake in pan on wire rack for 15 minutes. Remove cake from pan and cool completely, about two hours. Serve. Cake can be wrapped in plastic wrap and held at room temperature for three days.