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Recipes

Spicy Crab Dip

8oz crab meat(fresh or canned)shredded

8oz light cream cheese

1/2 small onion (minced)

1 clove garlic (minced)

2 tsp. tabasco

3 tbsp. parmesan cheese Mix all ingredients except parmesan. Pour in serving bowl and top with parmesan. Bake at 350 degrees until it bubbles and browns. Serve warm with toasted bread or crackers.

Bavarian Snack Ring

1 lb. bulk pork sausage

1/2 cup chopped onion

1 teaspoon chopped garlic

1 (8-oz.) can sauerkraut, drained, rinsed

1 (8-oz.) pkg. cream cheese, softened, cut into pieces

1 (8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls

Heat oven to 350 F. Heat large skillet over medium heat until hot. Add sausage, onion and garlic; cook 8 to 10 minutes or until sausage is no longer pink, stirring occasionally. Drain. Add sauerkraut and cream cheese; mix until cheese is slightly melted. Unroll dough into 8 triangles. Arrange triangles on ungreased 12-inch pizza pan or cookie sheet with shortest sides toward center, overlapping in wreath shape and leaving 4-inch circle open in center. (Crescent dough points will overlap edge of pan; see diagram). Spoon sausage mixture on widest part of dough. Pull end points toward center, over sausage mixture in pinwheel design; tuck under dough to form ring. Bake at 350 F. for 18 to 20 minutes or until golden brown. Cool 5 minutes. Garnish with green onions and parsley. Serve warm. 16 servings

Chicken Enchillada Casserole

2 chicken breasts, cooked, deboned, and diced or shredded

8 oz sour cream

1 box mexican velvetta

1 can cream chicken soup

1 package flour tortillas

Melt cheese, add chicken and soup. Microwave until hot. Add sour cream and stir. Layer bottom of pan with tortillas. Top with layer of mixture. Layer more tortillas and mixture until the mixture is gone. Bake at 300 degrees until heated all the way through, about 10 to 15 minutes.

Dill Potato Salad

3/4 cup Mayo

1/2 tsp. dill weed

1/4 tsp. pepper

4 cups cubed cooked potatoes

1/4 chopped red onion

Mix mayo and seasonings in large bowl. Add potatoes and onion; mix lightly. Refrigerate. 4 servings (you may double or triple the recipe for more people to serve)

A Different Mac & Cheese

1 box shell noodles

2 cans cream of chicken mushroom soup

2 cups milk

8 oz of your favorite cheese

salt and pepper to taste

Boil water like you would with regular mac & cheese. Add shell noodles, when they are tender drain noodles. Add both cans of soup. Fill soup cans with milk and add. Stir. When mixture becomes hot add cheese. Simmer approximately 10 min. You're all done !!!!! ENJOY!!!!!!

Creamy Cheese Cauliflower Soup

1 head cauliflower, cut in flowerets

5 cups chicken stock

1/2 cup uncooked rice

1/4 cup chopped celery

2 tbsp chopped onion

1-1/4 tsp dry mustard

1/4 tsp garlic powder

2 tsp Worcestershire sauce

1 cup milk or half and half

1/4 cup flour

2-1/2 cups cheddar cheese (10 oz)

sliced green onion, snipped watercress or snipped parsley

Put cauliflower, stock, rice, onions, and celery into a large saucepan. Bring to boiling; simmer until cauliflower is crisp-tender and rice is cooked (about 10 minutes). Gradually add milk to flour, blending until smooth, stir into soup. Add seasonings. Bring to boiling, stirring constantly until thickened. Reduce heat, add cheddar cheese and continue to simmer until melted. Sprinkle each serving with green onion, watercress or parsley.