Go Big Red Recipes for January 7

[Roxy]

Maryland Crab Dip

 

1/3 cup slivered almonds

1/2 lb. lump crabmeat, picked over

1/2 cup mayonnaise

1/3 cup sour cream

2 tablespoons chopped fresh parsley

1 teaspoon Old Bay Seasoning

crackers

 

1. Preheat oven to 350. Grease 9-inch pie plate.

 

2. Spread almonds on cookie sheet. Bake, stirring occasionally, until lightly browned and fragrant, about 8 minutes; cool.

 

3. In medium bowl, combine crabmeat, mayonnaise, sour cream, onion, parsley and seasoning. Turn into prepared pie plate and spread evenly.

 

5. Bake until heated through, about 15 minutes. Sprinkle with almonds. Serve with crackers.

 

Seven-Layer Tex-Mex Dip

 

1 can (15 to 19 oz.s) pinto beans, rinsed and drained

1 cup salsa

2 green onions, finely chopped

1 small garlic clove, minced

4 oz.s Monterey Jack cheese, shredded (1 cup)

1 can (2.2 5 oz.s) sliced ripe black olives, rinsed and drained

2 ripe medium Hass avocados

1/3 cup chopped fresh cilantro

3 tablespoons finely chopped red onion

2 tablespoons fresh lime juice

1/2 teaspoon salt

1 cup sour cream

Tortilla chips

 

1. Preheat oven to 359. In medium bowl, combine beans, 3 tablespoons salsa, half of green onions, and garlic. Mash until combined, but, still slightly chunky. Spread in bottom of 9-inch glass pie plate.

 

2. Sprinkle Jack cheese over bean mixture, then spread with remaining salsa and sprinkle with olives. Bake until hot, about 15 minutes.

 

3. Meanwhile, cut each avocado in half; remove each pit. With spoon, scoop flesh from peel into same medium bowl. Mash avocados until slightly chunky. Stir in 1/4 cup cilantro, red onion, lime juice and salt. Spoon avocado mixture over hot dip; spread sour cream on top. Sprinkle with remaining green onions and remaining cilantro. Serve with tortilla chips.

 

Firecracker Party Mix

 

1/4 cup Worcestershire sauce

4 tablespoons butter or margarine

2 tablespoons brown sugar

1-1/2 teaspoons salt

1/2 to 1 teaspoon ground red pepper (cayenne)

12 cups popped corn (about 1/3 cup unpopped)

1 package (12 oz.s) oven-roasted corn cereal squares

1 package (8 to 10 oz.s) thin pretzel sticks

 

1. Preheat oven to 300 F. In 1-quart saucepan, combine Worcestershire, butter, brown sugar, salt, and ground red pepper; heat over low heat, stirring often, until butter has melted.

 

2. Place half each of popped corn, cereal, and pretzels in large roasting pan; toss with half of Worcestershire-butter mixture.

 

3. Bake popcorn mixture 30 minutes, stirring once halfway through baking. Cool mixture in very large bowl or on surface covered with wax paper. Repeat with remaining ingredients.

 

Red Cocktail Sauce

 

1 cup bottled cocktail sauce

2 tablespoons chopped fresh cilantro

2 tablespoons minced jalapeno chile

2 teaspoons fresh lime juice

 

In small bowl, combine cocktail sauce, jalapeno, and lime juice until well blended. Cover and refrigerate up to 24 hours

 

Buffalo Chicken Wings from the Anchor Bar Owner-Good Housekeeping

 

4 oz.s blue cheese, crumbled (1 cup)

1/2 cup sour cream

1/4 cup mayonnaise

1/4 cup milk

1/4 cup chopped fresh parsley

1 tablespoon fresh lemon juice

1/2 teaspoon salt

3 pounds chicken wings (18 wings), tips discarded, if desired

3 tablespoons butter or margarine

1/4 cup hot pepper sauce

1 medium bunch celery, cut into sticks

 

1. Preaheat broiler. In medium bowl, combine blue cheese, sour cream, mayonnaise, milk, parsley, lemon juice, and 1/4 teaspoon salt. Cover and refrigerate.

 

2. Arrange chicken wings on rack in broiling pan; sprinkle with remaining 1/4 teaspoon salt. Broil 9 inches from heat source 10 minutes. Turn wings, broil until golden, 10 to 15 minutes longer.

 

3. Meanwhile, in 1-quart saucepan, melt butter with hot pepper sauce over low heat, stirring occasinally; keep sauce warm.

 

4. In large bowl, toss wings with seasoned butter to coat well. Arrange chicken wings and celery on platter along with blue cheese sauce and serve.

 

Sausage-Stuffed Mushrooms

 

1-1/2 lbs. medium white mushrooms (about 30)

8 oz.s sweet or hot Italian-sausage links, casings removed

1/2 cup shredded mozzarella cheese

1/4 cup seasoned dried bread crumbs

 

1. Remove stems from mushrooms; chop stems. Set mushroom caps and chopped stems aside.

 

2. Heat 10-inch skillet over medium heat. Add sausage; cook, breaking up meat with side of spoon, until well browned, about 8 minutes. With slotted spoon, transfer sausage to paper towels to drain. Spoon off all but 2 tablespoons dripping from skillet.

 

3. Add mushroom stems to hot drippings in skillet. Cook, stirring, until tender, about 10 minutes. Remove from heat; stir in sausage, mozzarella, and bread crumbs.

 

4. Preheat oven to 450. Fill mushroom caps with sausage mixture. Place stuffed mushrooms in jelly-roll pan. Bake until heated through, about 15 minutes. Serve hot.

 

 

 

French Country Onion Soup

 

3 tablespoons butter or margarine

7 medium onions (about 2-1/2 lbs.), each cut legthwise in half and thinly sliced

1/4 teaspoon salt

4 cups water

1 can (14-1/2 oz.s) beef broth

1/4 teaspoon dried thyme

4 slices (1/2 inch thick) French bread

4 oz.s Gruyere or Swiss cheese, shredded (1 cup)

 

1. In non-stick 12-inch skillet, melt butter over medium heat. Addd onions and salt; cook, stirring occasionally; until onions are very tender and begin to caramelize, about 45 minutes. Reduce heat to low; cook, stirring frequently, until onions are deep golden brown, about 15 minutes longer.

 

2. Transfer onions to 3-quart saucepn. Add 1/2 cup wzater to skillet; heat to boiling over high heat, stirring to scrape up browned bits from bottom of pan. Pour water from skillet into saucepan with onions. Add broth, thyme, and remaining 3-1/2 cups water; heat to boiling over high heat. Reduce heat to low; cover and simmer until onions are very tender, about 30 minutes.

 

3. Meanwhile, preheat oven to 450F. Arrange bread slices in single layer on cookie sheet; bake until lightly toasted, about 5 minutes.

 

4. Place four 2-1/2 cup ovenproof bowls in jelly-roll pan for easier handling. Ladle soup into bowls and top with toasted bread, gently pressing toast into soup. Sprinkle evenly with Gruyere. Bake until cheese has melted and begins to brown, 12 to 15 minutes.

[Nicole]

your recipes always sound so good!