Cheesy Stuff
Alicia's Cheese Ball
Boogers on a Stick
Cheese Straws
Hidden Valley Ranch™ Cheese Ball
Holiday Cheese Ball
Queso Dip
Yet Another Cheese Ball
Dips
Bologna Cake
Buffalo Chicken Dip
Coconut Dip
Crab Dip
Easy Guacamole
Fruit Dip
Guacamole
Hummus
Mexican Dip
Pico de Gallo
Poke Salet Dip
Queso Dip
Sherri's Fruit Dip
Spinach Dip
Toffee and Caramel Dip
Vegetable Dip
Other "Unclassified" Munchies
Angel's Granola
"Beery Good" Fried Pickles
Deviled Eggs
Fire Crackers
Ham and Pickle Roll ups
Lilly's Pizza Snacks
Muffaletta Sandwich
Roasted Pumpkin Seeds Long Version
Roasted Pumpkin Seeds Short Version
Sausage Swirls
Snack Crackers
Spiced Up Pecans
Spicy Sausage Snacks
Stuffed Mushrooms
Cheesy Stuff
All of these recipes have something to do with the wonderful world of cheese. When making cheese balls, keep in mind that
you can use your imagination when forming the shapes. Most opt for the utilitarian ball shape, but you can use the famous
log shape, the whimsical Uncle Harold's nose shape, or my favorite, the "lump" shape. But keep in mind when presenting your
hard toiled over cheese product, you may have to rename the recipe to something like, "Angel's famous Brazilian Cheese Lump."
Alicia's Cheese Ball
My sister-in-law, Alicia (Gillaspie) gave me this recipe and is best if made the day before serving.
1 pound cheddar cheese, grated
1 cup chopped walnuts or pecans
8 oz. package cream cheese (softened)
1/4 teaspoon garlic powder
1 tablespoon Worcestershire sauce
2 tablespoons instant minced onion flakes
1 tablespoon chili powder
Blend cheese, garlic powder, onion flakes, and Worcestershire sauce. Shape mixture into ball. Roll in chopped nuts and chili powder. Refrigerate until well-chilled.
Boogers on a Stick
Now my recipe book is complete. Heh. This serves 5-6 of your best booger buddies.
8-oz. jar of process cheese spread
Green food coloring
25 to 30 pretzel sticks
Melt the process cheese spread in the microwave or on top of the stove, according to the directions on the jar. Using a long-handled spoon, carefully stir about 3 drops of green food coloring into the warm cheese, using just enough to turn the cheese to a delicate snot green.
To form boogers: Dip and twist the tip of each pretzel stick into the cheese, lift out, wait twenty seconds, then dip again. When the cheese lumps reach an appealingly boogerish size, set pretzels, booger side down, onto a sheet of waxed paper. Allow finished boogers on a stick to cool at room temperature for ten minutes or until cheese is firm. Gently pull boogers off waxed paper and arrange on a serving platter.
Cheese Straws
2 cups finely shredded sharp cheddar cheese, at room temperature
1 1/2 cups all-purpose flour
1/2 cup (1 stick) butter, softened
1 teaspoon salt
1/4 teaspoon garlic powder
4 drops (or more) of Tabasco pepper sauce
Preheat the oven to 300º.
Mix together butter, cheese, flour, salt, garlic powder and Tabasco as best as you can. Some folks would use a food processor, but I don't have one, so I use my stand mixer with the dough hook (that hooky-thing) attachment and then mix until the dough is smooth.
Lightly grease a cookie sheet, then scoop a big wad of dough into a zip baggie, snip off a corner and then squirt the dough into 2-inch logs on your prepared cookie sheet.
[Idea: Watching TV one night, I saw this lady cool off the dough for about an hour in the fridge, then roll it on a floured surface into a square that was about a 1/4-inch thick. She went on to cut it into smaller squares that measured about 2 or 3 inches square.]
Anyway, bake your cheese straws for 10 to 15 minutes or until lightly browned. Remove from oven (duh) and cool. Store in airtight container.
Hidden Valley Ranch™ Cheese Ball
Every person that has tried this loved it! It is great for parties and especially for the holidays. You can freeze your balls for up to 6 months or
so. Add in 1/4 to 1/3 cup of chopped cooked bacon for a bacon-ranch cheese ball. Lord have mercy.
1 package Hidden Valley Ranch™ (HVR) dressing mix
2 tablespoons sour cream
8 oz. cream cheese, softened
1 1/4 cups (12 oz.) cheddar cheese, grated fine
1 cup chopped pecans, pistachios, or walnuts
Thoroughly mix together HVR dressing mix and sour cream. Add in cream cheese and cheddar cheese - you may have to use your hands.
Refrigerate mixture 20 minutes. Form mixture into either one big ball or 2 smaller ones. Roll the ball(s) in nuts and refrigerate.
Holiday Cheese Ball
Make this a day ahead to allow for all the flavors to combine.
2 (8-oz.) packages cream cheese, softened
1 (8 1/2 oz.) can crushed pineapple (in its own juice, NOT heavy syrup), drained
1 cup finely chopped pecans
1 cup coarsely chopped pecans
1/4 cup finely chopped green pepper
2 tablespoons finely chopped onion or 4 tablespoons chopped fresh chives
1 tablespoon seasoned salt (or 1 1/4 teaspoons garlic powder + 3/4 teaspoon salt + 1/4 teaspoon paprika + 3/4 teaspoon onion powder)
Gradually stir in pineapple, 1 cup finely chopped pecans, green pepper, onion, and salt to cream cheese. Form into a ball. Chill until ready to serve. Roll in the coarsely chopped pecans right before serving.
Yet Another Cheese Ball
Make this a couple of hours ahead to allow for all the flavors to combine.
16 oz. cream cheese, softened
1 cup shredded sharp cheddar cheese
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 teaspoon hot sauce
1/2 teaspoon onion powder
1 cup coarsely chopped pecans
Mix together all ingredients except pecans. Chill until ready to serve. Roll in pecans right before serving.
Dips
This is for the edible kinds of dips, not the annoying kind, like your cousin Elbert.
Bologna Cake
(Don't ask.)
1 1/2 lb. bologna, sliced to 1/2-inch thickness
2 (8 oz.) pkg. cream cheese
2-3 tablespoons skim milk
Sliced dill pickles
Thin cream cheese with skim milk so that it is a spreading consistency. Take 1 piece of bologna and cover with a layer of cream cheese then a layer of pickles, lay another piece of bologna on top of first piece. Then cover second piece with cream cheese and layer of pickles, continue to do this until all bologna slices are layered in the form of a cake. Then take remaining cream cheese and cover top and sides, just like you were icing a cake. Chill, chop up pickles and sprinkle on top as a garnish (if desired), then slice your cake and serve with crackers or chips.
Buffalo Chicken Dip
This recipe comes from Asia and Nick's files and they are expected to bring it every time we get together!
2-3 cups shredded cheddar cheese
3 (12.5oz) cans of shredded chicken, drained
2 (8oz) pkg cream cheese, softened
1 1/2 pkgs Hidden Valley Ranch (HVR) dressing/dip mix
About 2/3 of 16oz jar (~10oz) of Moore's buffalo sauce
Preheat oven to 350F. Grease 9x13-inch pan.
In a medium mixing bowl, combine cream cheese and Moore's buffalo sauce. Stir in HVR mix. Add chicken to cream cheese mixture, stirring well.
Spread evenly into 9x13-inch pan, sprinkle shredded cheese on top, and then bake until shredded cheese is melted and it's hot all the way through - 15-20 minutes.
Serve with tortilla chips.
Coconut Dip
Sherri gave me this recipe and she says to make this the day before you plan on serving it. Serve this with fruit.
1 can coconut juice
1/2 cup coconut, toasted 10 minutes in oven on a cookie sheet
1 1/4 cups sour cream
Mix together all ingredients until smooth. Refrigerate.
Crab Dip
This is my sister Traci's recipe.
2 (8-oz.) packages cream cheese
1 can crab meat
Garlic salt to taste
1/2 cup mayonnaise
1 teaspoon mustard
1/2 cup dry white wine
2 teaspoons powdered sugar
1 teaspoon onion juice (how in the heck to you juice an onion?)
Mix all ingredients well and heat on top of a double boiler until heated through. Serve with fresh vegetables.
Easy Guacamole
1 container guacamole dip.
There ya go. You're welcome.
Fruit Dip
8 oz. cream cheese, softened
1 7-oz. container marshmallow cream
Mix together ingredients and chill. Serve with apples, grapes, strawberries, whatever fruit you like.
Guacamole
2 ripe avocados, peeled and mashed
1/4 cup medium salsa
1 1/2 teaspoons lemon juice
1/2 teaspoon garlic powder
Dash or three of salt
Tortilla chips
Combine everything (except the chips) and serve with the chips.
Hummus
This is a delicious way to get your protein! Serve this up with pita bread.
2 cups canned chickpeas (aka garbanzos or butt-beans), drained, rinsed, and puréed
1 teaspoon baking soda
2 teaspoons salt
1 to 2 cloves garlic, minced
3/4 cup lemon juice (use real lemon juice, not that fake stuff!)
1/2 cup tahini (sesame seed paste; you can get this at health food stores)
Add bean goop to the rest of the ingredients, except for the lemon juice. Next, gradually add lemon juice until you get the texture and taste that makes you happy. Re-season as needed.
Mexican Dip
My brother-in-law Roger (Queen) is addicted to this. In this picture, Roger garnished with chopped lettuce, tomatoes, black olives, and
cheese. I usually just use tomatoes, green onions, and cheese.
1/4 cup chopped green onion
1 cup diced tomatoes
1/2 cup sliced black olives (if desired)
1 can refried beans
16 oz. guacamole
16 oz. sour cream
1 envelope dry Taco seasoning
3 cups shredded sharp cheddar cheese
Corn chips
In a casserole dish, spread beans then guacamole. Mix together sour cream and taco seasoning. Spread this mixture on top of the guacamole. Top with tomatoes, onions, and then cheese. Serve with chips.
Pico de Gallo
This is best when all fresh veggies are used. And, no, tomatoes bought from the grocery store aren't "fresh," they have no flavor. I don't list
exact amounts because I've never measured. What I've listed is enough to make about 4-ish cups of salsa.
3 1/2 cups diced tomatoes or 1 28oz can Hunts petite diced tomatoes
1 large or 2 small (or more) whole Jalapenos
Small onion, finely diced
1 tablespoon garlic powder
1 lime
Dried cilantro
Salt
Add tomatoes, onions, juice of half a lime, 2 tablespoons cilantro, and 1 tablespoon salt to medium bowl.
Remove the seeds from the jalapenos, but don't throw away. Finely chop the flesh and add to tomato mixture. Put on gloves before chopping these seeds! Finely chop the jalapeno seeds. Add about a third of this to the tomato mixture.
Stir and taste. If it needs more heat, add more chopped pepper seeds. Taste and adjust seasoning until you get it how you want it. Chill for about an hour before serving with chips.
Poke Salet Dip
1 cup poke salet, cooked and drained
2 teaspoons seasoned salt
1 1/2 cups sour cream
1 1/2 teaspoons oregano
2 cups mayonnaise
1 teaspoon dried dill weed
8 oz. cream cheese, softened
Juice of 1 lemon
1 cup pecans
1 cup sliced green onions
Salt and pepper
1 large red cabbage, if desired
In a large mixing bowl, combine poke salet, sour cream, mayonnaise, cream cheese, pecans and green onions. Using a wooden spoon, mix thoroughly until all ingredients are well blended. Add seasoned salt, oregano, dill weed and lemon juice. Season to taste using salt and pepper. Cover bowl with a clear wrap and place in refrigerator for a minimum of 2 hours.
If you are feeling fancy, trim core end of cabbage to form a flat base. Cut a crosswise slice from the top, making it wide enough to remove about a fourth of the cabbage. Lift out enough inner leaves to form a shell or bowl about 1-inch thick. Spoon dip into cavity of cabbage and serve with an assortment of fresh vegetables or croutons. Eat with your pinky sticking out.
Queso Dip
Ashley created this masterpiece! Don't use cheese that is already shredded because it contains additives - take the time to shred the cheese yourself!
1/2 pound white American cheese, shredded
1/4 cup milk (or more if you like it thinner)
1 1/2 tablespoons of butter
1/4 teaspoon cumin
1/4 teaspoon garlic salt
5 tablespoons diced pickled jalapeños
3 tablespoons jalapeño juice (from pickled jalapeños)
In a medium sauce pot, stir together butter, milk, and cheese until melted and then add in the other ingredients.
Sherri's Fruit Dip
This is from my sister Sherri's (Queen) files. Use apples, grapes and especially strawberries with this.
3 oz. low fat cream cheese, softened
2 tablespoons sugar
2 tablespoons 2% or skim milk
2 cups Cool Whip
1 teaspoon vanilla
Beat cream cheese, milk, and sugar until smooth and well blended. Stir in vanilla and then fold in Cool Whip. Refrigerate.
Spinach Dip
This makes 3 cups. This dip is WONDERFUL. It looks really good served in that fancy hollowed out bread, but so does serving it from an empty
margarine container. Make this at least 4 hours ahead to allow for the onion flavor to be absorbed throughout.
1 package (10 oz.) frozen chopped spinach, thawed and drained (the original recipe said, unthawed, so uh, let's not go there, 'k?)
1 1/2 cups sour cream
1 cup mayonnaise
1 envelope vegetable soup and recipe mix
3 to 5 green onions, chopped fine
Stir all ingredients until well mixed. Cover; chill.
OPTIONS:
Toffee and Caramel Dip
2 8oz pkg cream cheese, softened
1 (15-16oz?) jar caramel sauce
1 (8oz) pkg Heath English toffee baking bits, or about 4-6 heath bars, crushed
In mixing bowl, combine cream cheese and half jar of caramel sauce. Add half bag of toffee pieces, stirring until well combined.
Transfer to air-tight container and refrigerate for 3-4 hours or overnight.
When serving, top with remaining caramel sauce and toffee pieces. Serve with apples and graham crackers.
Vegetable Dip
This is my sister Sherri's (Queen) recipe.
8 oz. cream cheese, softened
1 package Italian dressing mix, dry
1/4 to 1/2 cup tomato juice
2 tablespoons sour cream
Mix all together with mixer and refrigerate.
Other "Unclassified" Munchies
These recipes are in a class all of their own.
Angel's Granola
If you use unsalted sunflower seeds, then add 3/4 teaspoon of salt or so to taste. This makes about 10 or so servings. Make sure you look at the
end of this recipe for other dry ingredient suggestions.
1/3 cup light brown sugar
1/4 cup toasted wheat germ (un-toasted is fine, too)
4 cups rolled oats
1 cup slivered or sliced almonds
1½ cups salted sunflower seeds
2/3 cup honey or maple syrup (pure maple syrup, not the Aunt Jemima brand, now)
2/3 cup vegetable oil
1 cup dried cherries, or your favorite dried fruit (raisins, cranberries, blueberries, cherries, etc.)
Preheat oven to 275º. In a large bowl, stir brown sugar to get out the lumps. Combine the oats, wheat germ, nuts, and almonds. In a separate bowl, whisk together honey and oil; it should resemble runny apple sauce when totally mixed. Pour over oat mixture and stir. If using sliced almonds, FOLD the mixture together to avoid breaking up the almond slices, else gently mix the ingredients and make sure all the nuts and oats are covered. Pour granola over one large cookie sheet or two small cookie sheets. Toast for one hour or so, stirring the granola every 15 minutes to cook evenly until granola is *GBD (*golden brown delicious).
When the granola has achieved the GBD stage, remove it from the oven and cool for 10 minutes. Next, transfer it to a large bowl folding in dried fruit until evenly distributed. Cool completely and store in an airtight container.
Other dry ingredients to consider adding:
You can leave out the wheat germ, too. I add it because it's rich in protein, B vitamins, vitamin E, iron, carbohydrates, and fiber.
Note: if you go crazy and add a lot more dry ingredients, then you may need to add a bit more honey and oil.
"Beery Good" Fried Pickles
1 cup All-Purpose Flour seasoned with salt and pepper
2 tablespoons corn meal
12 oz. Beer
Pickle slices or spears
Vegetable oil to cover bottom of skillet about 1/4-inch deep
Heat oil in skillet. Stir together flour mixture, corn meal, and beer. Blot pickles with a paper towel. Dip pickle into beer mixture and drop into hot oil. Fry for about 1 minute until golden brown, turning pickle every 20 seconds for even cooking. Serve with ranch dressing.
Deviled Eggs
These are just plain nasty, but apparently this recipe is great because every in the family loves them.
12 large hard-boiled eggs
1/4 cup mayonnaise (or more)
2 teaspoons mustard (or more)
1/3 cup (sour) dill pickle relish
1/2 teaspoon Tabasco sauce (if desired)
Paprika
Cut eggs lengthwise into halves. Slip out yolks and place into zip lock bag and mash until they are all broken up.
Add remaining ingredients, except paprika, into zip lock bag. Squish the bag, and then taste. Re-season, if necessary. Add more mayo and mustard if the texture is too dry, and if it's too wet, well, too bad. Cut the tip of the baggy, squeeze mixture into egg white halves. Throw away the baggy and sprinkle with paprika. Chill and hold your nose to serve. Eww.
Fire Crackers
2 9oz pkgs oyster crackers (OR 18-20oz saltines)
1 1/2 cups oil
1 package Hidden Valley Ranch (HVR) mix
1 tablespoon crushed red pepper
1 teaspoon paprika
1 teaspoon Tony's Chacheres Original Creole seasoning
Whisk together oil, HVR mix, crushed red pepper, paprika, and Creole seasoning in large mixing bowl. Add in crackers and coat them well with oil mixture.
Let the mixture set about one hour, stirring occasionally. Pour out on paper towel and let dry for around 30 minutes.
Store in an airtight container.
Ham and Pickle Roll ups
Jar of dill pickle spears
Sliced ham
8 oz. cream cheese, softened
1/2 package Hidden Valley Ranch (HVR) mix
Mix HVR mix with cream cheese. Spread a thin layer of HVR cream cheese mixture onto a slice of ham, then wrap around pickle spear. Repeat until all your stuff is gone.
Lilly's Pizza Snacks
Lillibug helped make this treat!
Flour tortillas (cut into circles about the same size as the top of your muffin tins)
Jar of prepared marinara sauce/pizza sauce
Shredded mozzarella
Toppings of your choice: sliced pepperoni, mushrooms, olives, etc. (optional)
Preheat oven to 350F.
Spray muffin tins with non-stick cooking spray. Place tortillas into muffin tins. Put about 1.5 teaspoons of pizza sauce on top of each tortilla. Layer on the topping of your choice (optional). Sprinkle on mozzarella cheese.
Bake for 7-10 minutes or until cheese is melted. Remove, cool for about 5 minutes and serve!
Muffaletta
The original recipe called for pastrami, but the kids hated it, so I substituted turkey for the pastrami. You can substitute your favorite cheeses
for the cheeses listed in this recipe - the same goes for the deli meats.
1 large round bread, 8 to 9 inches in diameter
1 large tomato, thinly sliced
1 cup shredded lettuce
1/2 cup olive salad (see below)
1/4 pound salami, thinly sliced
1/4 pound turkey, thinly sliced
1/4 pound ham, thinly sliced
1/4 pound cheddar (or gouda, pepper jack, Colby-jack, whatever) cheese, thinly sliced
1/4 pound provolone cheese (or mozzarella, Monterey jack, Swiss, whatever), thinly sliced
2 tablespoons extra virgin olive oil
2 tablespoons seasoned rice vinegar
Salt and pepper
Olive Salad:
1/4 cup chopped black olives
1/4 cup chopped green olives
2 tablespoons seasoned rice vinegar (or more to suit your taste)
2 tablespoons extra virgin olive
3-4 shakes of lemon pepper
Mix all ingredients for olive salad.
For Sandwich, preheat oven to 350F. Slice bread in half horizontally, and remove enough of center to make room for fillings. First, drizzle insides of bread with olive oil and vinegar, and then season with salt and pepper. Next, layer vegetables, meats, and cheeses on bottom half of bread. Replace top half of bread and wrap sandwich tightly in aluminum foil. Bake until muffaletta is warmed throughout and cheese has melted, about 30 to 45 minutes. Cut in pieces to serve.
Roasted Pumpkin Seeds Long Version
2 tablespoons salt
1 cup water
More salt
Pumpkin seeds from a fresh pumpkin
Rinse off the pumpkin seeds, removing any pumpkin guts. Mix together water and salt, add in seeds, (make sure the liquid covers the seeds), and soak seeds overnight. Drain and pat them dry. Put the seeds in a shallow baking pan, sprinkle salt over the seeds, and then roast in a 300° oven for about 60 minutes or they begin to turn a gold color. Stir them every 10 minutes and sprinkle with salt if you are inspired to do so.
When seeds are dry and slightly brown, remove from oven and cool about 10 minutes before crunchin' and munchin'.
Roasted Pumpkin Seeds Short Version
You can use just plain salt or use your favorite spices on these. Some ideas: a package of taco seasoning, a package of ranch mix, garlic salt,
Old Bay seasoning, Italian seasoning (oregano and thyme), rosemary, your favorite dry rub … anything goes!
Salt
Water
Pumpkin seeds from a fresh pumpkin
Oil or bacon grease
Preheat oven to 375°.
Pick the pumpkin guts out of your seeds and rinse them off. In a sauce pan, mix together about two cups of water and 1½ tablespoons of salt for every cup of pumpkin seeds. Bring the seeds to a boil and boil for 10 minutes. Drain off water and dry the seeds as best you can.
Toss the seeds in oil (or bacon grease) - using about ¼ teaspoon of oil for every 1 cup of seeds. Either grease or line a shallow baking pan with parchment. Spread the seeds in a single layer in prepared pan, sprinkle seeds with salt or your favorite spice, and then bake on your oven's top rack for 5 minutes. Stir the seeds, and then bake for another 5 minutes. Repeat this until the seeds turn golden brown. This usually takes anywhere from 5 to 20 minutes, depending on the size of your seeds.
Remove from oven (duh), cool, and eat. Store any leftovers in airtight container for up to a week.
Sausage Swirls
One of my best friends, Patty Robertson, gave me this recipe.
1 pound package of sausage meat
1 package of refrigerated biscuits
Preheat oven to 350F. Press out half of the biscuits into one big sheet. Spread half of the sausage on top, and roll into a log.
Slice into 1/4-inch slices and place on ungreased cookie sheet. Do the same for the other half of ingredients. Bake these until the sausage is no longer pink and juices run clear, about 10 or so minutes.
Serve warm and with mustard.
Snack Crackers
My mother-in-law Genevieve (Gillaspie) gave me this recipe.
2 9oz. packages oyster crackers
1 1/2 cups oil
1 package Hidden Valley Ranch™ (HVR) mix
2 tablespoons dill weed
1 teaspoon lemon pepper
1 teaspoon garlic salt
Whisk together oil, HVR mix, dill weed, lemon pepper, and garlic salt in large mixing bowl. Add in crackers and coat them well with oil mixture.
Let the mixture set about one hour, stirring occasionally. Pour out on paper towel and let dry for around 30 minutes.
Store in an airtight container.
Spiced Up Pecans
Whether you call these pee-cans or puh-cans or even puh-cahns, you'll enjoy these treats. Don't double this recipe for more; make separate batches.
My mother-in-law, Genevieve (Gillaspie) gave me this recipe.
1 tablespoon olive oil
2 tablespoons butter
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
3/4 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon garlic powder
2 cups pecan halves
2 teaspoons coarse salt
Preheat oven to 325°. Heat the oil and butter (until melted) in a sauce pan over low heat. Add the remaining ingredients except the nuts and salt. Simmer over low heat for 2 to 3 minutes to blend. Add the nuts and toss to coat. Spread on a baking sheet and bake for 15 minutes, shaking occasionally.
Toss the hot nuts with the salt and let cool to room temperature on a baking sheet. Store in an airtight container.
Spicy Sausage Snack
These are wonderful for parties, although they cause bodacious heartburn.
1 pound package spicy pork sausage (or mild if you are a wimp)
2 cups Bisquick baking mix
1 1/2 cups shredded cheddar cheese
3/4 cup finely chopped green onions
1/2 cup grated Parmesan cheese
1/4 cup sour cream
1/2 teaspoon garlic powder
2/3 cup milk
1 egg
Heat oven to 350°. Grease or spray non-stick cooking spray on a 9x13-inch pan. Cook sausage until brown (sausage pieces should be smaller than peas). In a large bowl, mix sausage and remaining ingredients; spread into prepared pan.
Bake 20 to 22 minutes or until golden brown. Cut into bite-sized pieces; serve warm.
Stuffed Mushrooms
Roger provided this recipe.
1 pound crab meat
1/4 pound butter
1/4 cup chopped onion
1/4 cup finely chopped green pepper
1 teaspoon dry mustard
2 tablespoons Worcestershire sauce
2 tablespoons mayonnaise
1 egg
1/2 cup or more cracker crumbs (I used butter crackers) to thicken
1 tablespoon parsley (optional)
1/2 cup light cream
Salt and pepper to taste
Large mushroom caps
Paprika
Preheat oven to 350º. Sauté onion and peppers in butter. Add to crab meat and other ingredients. Mix well; place in mushroom caps and sprinkle with paprika. Bake for 15 minutes, then increase oven temperature to broil and broil for just under 5 minutes.
Come back for more SouthernAngel's Good Eatin'!