Crab  and  Egg  Cracker  Spread

 

 

 

 

INGREDIENTS:

1/3 cup mayonnaise

  1/3 cup chili sauce

1 tablespoon prepared horseradish

1 garlic clove, minced

1/2 teaspoon prepared mustard

  1/4 to 1/2 teaspoon hot pepper sauce

1/2 teaspoon salt

2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed

2 hard-cooked eggs, finely chopped

  Assorted crackers

 


 

DIRECTIONS:

 

In a large bowl, combine the first seven ingredients.

 

Stir in the crab and eggs.

 

Cover and refrigerate for at least 2 hours.

 

Serve with crackers.

 

 

Serves 2 1/2 cups

 

 

 

 

 

Taco  Pinwheels

 

 

 

 

INGREDIENTS:

1 package (8 ounces) cream cheese, softened

1 tablespoon taco seasoning

1 can (16 ounces) refried beans

8 flour tortillas (10 inches)

3 cups shredded lettuce

2 large tomatoes, seeded and finely chopped

2 cans (4 ounces each) chopped green chilies

1 cup finely chopped ripe black olives

Salsa

 

 

 

DIRECTIONS:

 

In a small bowl, beat cream cheese and taco seasoning until blended.

Stir in the refried beans.

 

Spread 3 to 4 tablespoons over each tortilla.

Layer lettuce, tomatoes, chilies and olives down the center of each tortilla.

Roll up tightly to 2 inch diameter.

 

Wrap in plastic wrap and refrigerate for at least 1 hour.

 

Cut into 1 inch slices.

 

Serve with salsa.

 

 

Serves 5 dozen appetizers

 

 

 

 

 

Cheesy  Mushroom  Bites

 

 

 

 

INGREDIENTS:
 

1 pound fresh mushrooms, sliced

1 large onion, chopped

2 garlic cloves, minced

1/2 cup butter

1 large green pepper, chopped

10 eggs

4 cups (16 ounces) shredded Monterey Jack cheese

2 cups (16 ounces) small-curd cottage cheese

1/2 cup all-purpose flour

1 teaspoon baking powder

3/4 teaspoon salt

3/4 teaspoon dried basil

3/4 teaspoon ground nutmeg

 

 

 

DIRECTIONS:

 

Preheat oven to 350 degrees.

 

In a large skillet, saute the mushrooms, onion and garlic in butter until tender.

Add green pepper; saute 1 minute longer.

Remove from the heat; drain.

 

In a large bowl, beat eggs.

Stir in the cheeses, flour, baking powder, salt, basil and nutmeg.

Add mushroom mixture.

 

Pour into a greased 15 inch x 10 inch x 1 inch baking pan.

 

Bake, uncovered, for 30 to 35 minutes or until edges are golden and a knife inserted

near the center comes out clean.

 

Let stand for 15 minutes.

 

Cut into squares.

 

 

Serves 12 dozen appetizers

 


 

 

              

     

 

 Salem's Den  Salem 2004 and Beyond