Archive for November, 2015

Warm Crab Dip

Recipe

1 Nov

Warm Crab Dip

Recipe By : Betsy Burtis
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz cream cheese
1 Tb milk
6 1/2 ozs flake crab — picked over
2 Tbs onion — chopped
1/2 tsp horseradish
1/4 tsp salt
1 dash pepper

Mix all ingredients together by hand or with mixer. Put into shallow dish.
Sprinkle with 1/3 cup slivered or sliced almonds. Bake at 375¼ for 15-20
minutes, until bubbly and almonds are golden brown.

– – – – – – – – – – – – – – – – – –

Per serving: 1016 Calories; 88g Fat (76% calories from fat); 28g Protein; 34g
Carbohydrate; 281mg Cholesterol; 2428mg Sodium

Filed under: Mexican, Poultry

Egg Pizza Roll-Ups

Recipe

1 Nov

Title: Egg Pizza Roll-Ups
Categories: Pickell
Yield: 4 Servings

8 Eggs
3/4 c Thick pizza sauce, divided
Salt Pepper to taste
Pinch ea. of basil oregano
Butter
4 Fresh pita breads,7-inch
1 1/2 c Shredded mozzarella cheese
1 Green pepper,cut into
1/2-inch cubes
1 c Fresh mushrooms,sliced
Cayenne pepper to taste

In a small bowl, combine eggs, 1/4 cup pizza sauce,salt,pepper,basil
and oregano. Beat with a fork until eggs are blended. Heat 6-inch
skillet over medium-high heat. Add 1/2 tsp butter. When butter is
melted, pour in 1/4 cup egg mixture. As eggs begin to set, lift edges
to allow liquid eggs to run under onelette. When eggs are set, slip
spatula under and slide omelette out of pan. Repeat with remaining
egg mixture. With a small knife, cut all around pita breads and
separate halves. Lie flat on work surface. Place an omelette on each
pita round. Spread 1 Tbsp pizza sauce over each. Sprinle with cheese.
Arrange a few piecesof pepper and mushroom slices in a row on each
pita. Sprinkle with cayenne pepper. Fold pita bread over and roll up
tightly. Serve immediately or to melt cheese, wrap in plastic wrap
and microwave on medium for 20 seconds. Roll-ups may be sliced and
served as appetizers.

To make ahead, wrap roll-ups in plastic wrap and keep refrigerated.
Serve hot or cold. To reheat, place two roll-ups in microwave oven.
Microwave on medium until hot, 30 to 45 seconds.

TIP: Make omelettes ahead, wrap individually and refrigerate up to 2
days or freeze. Ready to serve roll-ups may be kept inthe
refrigerator for one day.

Submitted by Kathleen Pickell

MMMMM

Filed under: Chili

Brussels Sprouts In Maple Glaze

Recipe

1 Nov

Title: BRUSSELS SPROUTS IN MAPLE GLAZE
Categories: Cyberealm, Vegetables, Low-cal
Yield: 12 servings

3 c White Onions, small, peeled
3 c Brussel Sprouts, small
1/2 c Maple Syrup
2 tb Tarraggon Vinegar
3 c Canned Chestnuts
1/2 ts Black Pepper

1. With a small knife, cut an x into the root ends of
the onions and the brussel sprouts.

2. In a large pot of boiling water; blanch onions for
3-4 minutes. Remove with a slotted spoon and place in
a medium-sized bowl.

3. Blanch sprouts in the same water for 3-4
minutes.Pour into a colander; let cool, set aside.

4. In a 3-quart saucepan, warm maple syrup for 4
minutes over medium – high heat.

5. Add the vinegar and onions.Reduce heat and simmer
until the liquid has almost evaporated. 20-30 minutes.

6. Add chestnuts and sprouts;stir and cook until
sprouts are heated but still bright green, about 5
minutes.

7. Season with pepper.

Out of “Lose Weight Naturally” cookbook Typed by
Brigitte Sealing Cyberealm BBS Watertown NY
315-786-1120

—–

Filed under: Chili, Ethnic, Meats, Tex Mex

Hopping John

Recipe

1 Nov

Date: Tue, 17 Jan 95 10:17:00 EST
From: “Anne.Cox” <20676AC@msu.edu>

This is a variation of something my grandmother used to make with h*m hocks.
It’s a long way from the original. This makes approx. 5 qts., enough to
freeze half or feed a crowd.

Hopping John in a pressure cooker

2 c brown basmati rice
1/2 c wild rice
1/2 lb. frozen black-eyed peas
10 oz. bag frozen mustard greens
10 oz. bag frozen collard greens
5 1/2 c water
Spices: 1 t basil, 1 t garlic powder, 1 t to 1 T Old Bay seasoning
2 cans stewed tomatoes with liquid

Put the water in the cooker, turn burner to high. Stir in spices. Rinse
rices and put in cooker. Throw in black-eyed peas, greens, and stewed
tomatoes. Bring to simmer with the top off, stirring occasionally, until
frozen stuff has thawed somewhat and greens are separated. Lock the lid down,
bring to high pressure. Cook at high pressure for 30 minutes, remove from
heat and allow natural pressure release. Adjust seasoning if necessary.
Tobasco sauce is a must on the table.

menu suggestions: spicy tomato soup (I’m busy trying to defat one that had
peanut butter in it)
tossed salad with romaine lettuce, canned beets, and
artichoke hearts – raspberry vinaigrette dressing
corn bread or a crusty garlic bread
baked onion side dish, will post later

I use an 8-qt.cooker, cut recipe in half if you use a smaller cooker.

Filed under: Cakes, Desserts

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House Of Munch

Archive for November, 2015

Warm Crab Dip

Egg Pizza Roll-Ups

Brussels Sprouts In Maple Glaze

Hopping John

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