Crab Stuffed Mushroom Caps

1 T. butter
1/4 c. finely diced onion
1/4 finely diced celery
1 oz. white wine
***9?? 4??? oz. lump crab meat
1/4 c. shredded baby swiss cheese
16 lg. mushrooms, stems removed
1 t. salt
1/4 t. white pepper
1/2 t. thyme
1 t. lemon juice
1 oz. heavy cream or half and half
1/2 c. bread crumbs
16 small, thin slices baby swiss cheese

Preheat ovven to 375. Melt butter in medium skillet over medium heat. Saute onion and celery in butter until tender. Add wine, seasonings, lemon juice, and crabmeat; simmer 3 mins. Add cream and shredded cheese; cook until cheese melts. Add bread crumbs. Spoon crab mixture into mushroom caps. Top with slices of baby swiss cheese. Bake 12-15 mins. or until cheese is slightly browned.

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Lemon Tea Bread

2 c. all-purpose flour
1 1/2 t. baking powder
1/4 t. salt
1/2 c. butter
1 c. sugar
2 eggs
1/3 c. milk
1/2 c. walnuts
2 t. grated lemon peel

Syrup:
1/4 c. lemon juice
1/3 c. sugar

Lightly grease 2 foil loaf pans, 7″x3″/5″x2″. Preheat oven to 350. Sift flour with baking powder and salt; set aside. Beat butter with sugar using electric mixer until light and fluffy. Add eggs one at a time and beat until very light and fluffy. At low speed, beat in flour mixture alternately with milk, beginning and ending with flour mixture. Stir in nuts and lemon peel. Turn into prepared pans. Place on cookie sheet and bake 45 mins. or until pick comes out clean. Make syrup: in small saucepan, combine lemon juice and sugar; cook, stirring, 1 min., or until syrupy. Pour evenly over breads as soon as they are removed from oven. Let cool in pans 10 mins. Remove to wire rack; let cool completely. Wrap each loaf in plastic wrap and foil before freezing. Allow to thaw several hours before using.

Southern Sausage Ball Appetizers

From: Melissa Thie

1 lb. hot bulk sausage
2 c. shredded sharp cheddar
2 c. flour
3 T. finely chopped onions
2 T. finely chopped parsley
2 t. dried poultry seasoning
1 1/2 t. baking powder

Preheat oven to 400. In a medium bowl, combine all the ingredients with you hands and mix thoroughly but lightly, avoiding mashing the meat together too much. Pick off pieces of meat mixture the size of a walnut, about 1 level tablespoon, and shape into balls. Place on an ungreased baking sheet, preferably with sides to catch any fat that may drizzle off the sheet. Bake until cooked through, ~12 mins.
Can be made ahead and frozen – if so, bake 15 mins. at 400.

Stuffed Cabbage

From: Ellie Wells

CHECK INGREDIENT ORDER!!!!
1 lb. lean ground beef
1/4 t. salt
1/8 t. pepper
1 sm. green pepper, grated
????ONION JUICE???
1 clove garlic, pressed
1 T. soy sauce
4 T. ice water
1 medium sized cabbage
1 1/2 c. tomato juice
1 c. whole tomatoes
3/4 c. water
1/4 t. salt
1/8 t. pepper
1/4 t. onion powder
1 pkt. bouillion
1/4 t. sour salt
1/2 t. sugar substitute
1 c. sauerkraut
??? 3/4 c. WATER (again?)

Mix first 8 ingredients well. Set aside. Cut center core out of cabbage and place under very hot tap water to separate. Wrap leaves around meatballs (~8). Combine remaining ingredients in cooking, gently place rolls in this liquid and boil ~1 hr.

Crabmeat Mornay

1 stick butter
1 sm. bunch green onions, chopped
1/2 c. finely chopped parsley
2 s flout
1 pt. half and half
1/2 lb. grated swiss
1 T. sherry wine
red pepper to taste
salt to taste
1 lb. crabmeat

Melt butter in heavy pot and saute onions and parsley. Blend in flour, cream, and cheese until cheese is melted. Add other ingredients and gently fold in crabmeat. This may be served in a chafing dish with melba toast.

Legendary Crab Rounds

1 c. mayonnaise
1/2 c. grated onion
1 c. shredded cheddar
6 drops tobasco
1/4 t. curry pwder
6.5 oz. crabmeat, drained
2 French bread baguettes, sliced 1/2″ thick

In medium bowl, combine mayonnaise, grated onion, cheddar, tobasco, curry, and crabmeat. This may be made 1 day in advance. To serve, place mixture on bread rounds and broil until golden brown. Serve immediately.

Pecan Tart Shells

1 c. all-purpose flour
1/2 c. finely chopped pecans
1/4 c. sugar
1/4 c. butter
1 egg

Heat oven to 375. Mix flour, pecans, and sugar; blend in butter and egg until crumbly. Press in bottom and upside of ungreased small muffin cups, 1 3/4″x1″. Bake 10to 12 mins, until light golden brown. Cool tart shells in pan. Fill with lemon curd or other fillings and set.