2 cups biscuit mix
1 3/4 cups finely shredded cheddar cheese
2/3 cups milk
2 tablespoons butter, melted and divided
1/4 tespoon garlic powder
1/2 teaspoon fine dry parsley
1/3-1/2 cup canned crab
preheat oven to 450 degrees
Mix 1st three ingredients and 1/2 the butter and 1 cup of the cheddar by hand in a bowl until it is well combined
Pat dough into an 8" circle leaving a lip around the side
Sprinkle parsley, crab, remaining cheddar--leaving a 1/2 inch bare around your circle of dough edge
Bake 14-16 minutes or until cheese is bubbly
Combine remaining butter and garlic powder and brush it on top as soon as you take it out of the oven...
Slice in wedges and serve 8 pieces.
Additions are:
black olives
mushrooms
canned artichoke hearts
Pretty yummy!
1999...........Vic
I went to a wonderful city event and there was a salad there that was just "good" Vic and his lady friend gave me this simple recipe. Enjoy!
Yummy Salad
1 cup mayo
1/3 cup sugar
2 T vinegar
4 broccoli heads
6 green onions
1 cup each sunflower seeds & golden raisins
6 pcs of bacon crumbled
Throw it together, serve, and enjoy!
Monday, October 13, 2008
for Connie. . . . . 2008
Cardamom Espresso
3 green caramom pods
4 T ground expresso
2 tsp chocolate syrup
sugar
ice
1 cup milk
With your expresso maker, grind and coat the bottom of the filter with the cardamom and then prepare grounds for 4 cups of expresso
Begin brewing.
The infused expresso you then add chocolate syrup, sugar to taste.
Pour over ice and milk
Yum!
3 green caramom pods
4 T ground expresso
2 tsp chocolate syrup
sugar
ice
1 cup milk
With your expresso maker, grind and coat the bottom of the filter with the cardamom and then prepare grounds for 4 cups of expresso
Begin brewing.
The infused expresso you then add chocolate syrup, sugar to taste.
Pour over ice and milk
Yum!
1995.......
BURGUNDY MUSHROOMS
2 lbs fresh mushrooms
1/2 lb butter
2 cups Gallo Hearty Burgundy
1 T Worchestshire sauce
1/2 teaspoon dill seed
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 cup boiling water
2 beef bouillion cubes
Scrub mushrooms lightly to remove any dirt. Put the mushrooms in a 5-quart pot and pour remaining ingredients mixed together over them. Cook over a minumum flame 4 hours covered and then 3 hours uncovered. This is what it needs, no cheating. Keep warm in a chafing dish or a crockpot and serve with toothpicks. Do not serve at a hot temperaturne as the mushrooms will burn the mouth.
CURRY bALL
8 oz cream cheese, softened
1/2 cup raisins
1/2 cup green onions, chopped
1/2 cup dry roasted peanuts
1 Tablespoon curry powder
salt & pepper
1/2 cup Major Grey's or peach chutney
1/4 to 1/3 grated coconut
crackers
Place in food processor, the raisins, onions, peanuts, and grind until fine. Add the cream cheese, curry powder, and salt & pepper to taste. Form in a ball and place in a greased container so that it will come out easily when turned upside down.
When ready to serve remove from the refrigerator, and turn upside down on a serving platter and cover with the chutney and coconut. If the ball has become mishapen, form it into a ball again. Serve with crackers and decorate the plate with flowers.
CRAB ELAINE
8-oz cream cheese
1 T milk
6oz fresh or canned crab meat, flaked
2 T onio, finely grates
1/2 t cream style horseradish
1/4 t salt
dash pepper
1/3 cup sliced almonds
crackers of ice box rye bread
Preheat oven to 375 degrees.
Soften the cream cheese with the milk by mashing. Manually mix well all the ingredients except the almonds. Spoon into an 8-inch round oven proof dish and sprinkle the almonds on top. Bake for 15 minutes. Serve piping hot with crackers or ice box rye bread.
2 lbs fresh mushrooms
1/2 lb butter
2 cups Gallo Hearty Burgundy
1 T Worchestshire sauce
1/2 teaspoon dill seed
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 cup boiling water
2 beef bouillion cubes
Scrub mushrooms lightly to remove any dirt. Put the mushrooms in a 5-quart pot and pour remaining ingredients mixed together over them. Cook over a minumum flame 4 hours covered and then 3 hours uncovered. This is what it needs, no cheating. Keep warm in a chafing dish or a crockpot and serve with toothpicks. Do not serve at a hot temperaturne as the mushrooms will burn the mouth.
CURRY bALL
8 oz cream cheese, softened
1/2 cup raisins
1/2 cup green onions, chopped
1/2 cup dry roasted peanuts
1 Tablespoon curry powder
salt & pepper
1/2 cup Major Grey's or peach chutney
1/4 to 1/3 grated coconut
crackers
Place in food processor, the raisins, onions, peanuts, and grind until fine. Add the cream cheese, curry powder, and salt & pepper to taste. Form in a ball and place in a greased container so that it will come out easily when turned upside down.
When ready to serve remove from the refrigerator, and turn upside down on a serving platter and cover with the chutney and coconut. If the ball has become mishapen, form it into a ball again. Serve with crackers and decorate the plate with flowers.
CRAB ELAINE
8-oz cream cheese
1 T milk
6oz fresh or canned crab meat, flaked
2 T onio, finely grates
1/2 t cream style horseradish
1/4 t salt
dash pepper
1/3 cup sliced almonds
crackers of ice box rye bread
Preheat oven to 375 degrees.
Soften the cream cheese with the milk by mashing. Manually mix well all the ingredients except the almonds. Spoon into an 8-inch round oven proof dish and sprinkle the almonds on top. Bake for 15 minutes. Serve piping hot with crackers or ice box rye bread.
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