Recipes & Such

Crabmeat Dip

1 cup crabmeat, fresh or canned, cleaned of shell fragments
1/2 teaspoon garlic powder
1/2 package cream cheese, softened
1 teaspoon prepared horseradish
1 cup mayonnaise
1 stalk celery, finely diced

Mix all ingredients with mixer until well blended.
Chill. Serve as spread for crackers or serve with chips.


Coleman's Mustard Dip

3 eggs
2/3 cup Coleman's Mustard (dry mustard in yellow tin)
1 cup sugar
2/3 cup cider vinegar
(See note)

Whisk all ingredients together in top of double boiler over low-medium heat until thick. Strain through sieve to remove egg white strands. Refrigerate until ready to serve. Serve with warm egg rolls, pretzels, cheese or crackers. Also great on sandwiches.

My note: this makes a lot, so you can store what you don't use in a jar up to one week


Dorothy's Dip

2 cups canned Salmon
2 teaspoons sweet hot mustard
1/2 cup of mayonnaise
1/2 cup sour cream
2 Tablespoons Worcestershire sauce
1 teaspoon lemon juice
Garlic salt to taste
dash of Tabasco sauce to taste.

Combine all ingredients, mix with a fork, and chill. Hollow out cannonball sourdough bread, fill with dip, and place the rest of the bread around the cannonball to use for spreading dip.
(Or just pour into a bowl and serve with chips)


Kentucky Hot Brown

3 ounces turkey breast, roasted and sliced
1 slice white bread, toasted
2 slices tomato
2 slices bacon, cooked and drained

Sauce:
2 ounces butter
3 ounces flour
3/4 cup cream
1/4 cup milk
1/2 cup Swiss cheese, grated
Salt and white pepper to taste

Heat butter and add flour. Whisk and slowly cook for 5 minutes. Whisk in cream and milk; heat. Whisk in cheese until melted. Season. Simmer for 30 minutes. Sauce should be very thick.

Quarter toast and place in oven-safe dish. Top with turkey and tomatoes. Cover well with sauce. Bake at 400 degrees for 10 minutes. Garnish with bacon.