Baked Clam Dip
WARNING! WARNING! This recipe is not intended for those of you who want to watch what your eating or for those of you who are not really into garlic or seafood. IF however, you feel like indulging yourself a little, then by all means enjoy!
1/2 cup margarine or butter
2 cans (6-1/2 ounces) of minced clams with juice
1/2 cup bread crumbs
1/2 cup Parmesan cheese
10 cloves of garlic (more or less to taste)
1 small onion diced (more or less to taste)
Dash of Worcestershire
Dash of Tabasco Hot sauce
Preheat oven to 350 degrees F. Mix all together and bake in 350-degree F. oven for 30 minutes or more. Once it comes out of the oven, sprinkle dry parsley on top for coloring. This dish needs to sit and cool if you want it to get somewhat stiff but it is delicious hot! Serve with cut up slices of Italian bread.
Colorful Shrimp Spread
1 (8-ounce) package cream cheese, softened
1 (12-ounce) bottle cocktail sauce
1 (6-ounce) can small shrimp, rinsed and drained, or 1/3 cup small frozen cooked shrimp, thawed
2 cups (8 ounces) shredded mozzarella cheese
3/4 cup chopped green pepper
1 medium tomato, seeded and chopped
4 green onions, sliced
Fresh rosemary and cilantro, optional
In a mixing bowl, beat cream cheese until smooth. Spread on a 12-inch round serving platter to within 2 inches of edge.
In bowl, combine cocktail sauce and shrimp; spread over cream cheese. Sprinkle with mozzarella, green pepper, tomato and onions. Garnish with rosemary and cilantro. Serve with crackers. Refrigerate leftovers.
Yield: 12 servings
Sausage Cheese Stuffed Mushrooms
2 pounds of Snow White or Baby Bella mushrooms
8 ounces cream cheese
1 pound breakfast sausage (Roll)
2/3 cup seasoned bread crumbs
Separate mushroom caps from the stems, reserving stems for later use. Place the mushroom caps on a lightly oiled cookie sheet or roasting pan. Set aside. Saute the sausage in a skillet until brown and grandular (crumbled). Drain and set aside.
Preheat oven to 350 degrees F. Chop stems into pieces (suggest a food processor set on "CHOP"). Combine the chopped stems, cream cheese, bread crumbs and sausage in a bowl and mix thoroughly. Scoop sausage mixture into prepared mushroom caps. Bake for about 20 minutes or until mushroom caps are at desired tenderness. Remove and serve hot. Enjoy!
Recipe shared by: Barbara G.
White Bean Dip with Sun-Dried Tomatoes
3 (15-ounce) cans white beans, drained & rinsed
1/4 cup fresh lemon juice
1/2 cup olive oil
1/4 cup sun-dried tomatoes, finely minced
3 cloves garlic, finely minced
2 teaspoons ground cumin
1 teaspoon chili powder
1 tablespoon dried basil
1 teaspoon salt
Freshly ground pepper to taste
Puree beans in a food processor with the lemon juice. With machine running, drizzle in the oil; run until smooth. Scrape the mixture into a bowl, then stir in the tomatoes, garlic, cumin, chili powder and basil. Add salt and pepper to taste. Serve with crackers or fresh vegetables.
Yield: 4 servings
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