He's making a list and checking it twice...(in my case I would be checking it four or five times)
I went to the store yesterday and stocked up on a few things. We will be moving around this weekend, so I won't be cooking much until after Christmas.
I have a few recipes for you too.
Definitely give them a try. Both recipes can be doubled for bigger batches.
Smoked oyster spread
(makes about 1 1/4 cup)
1 tin (3.75 oz.) smoked oysters
1 (8 oz.) package regular cream cheese (room temp.)
1/4 cup grated Parmesan cheese
1 tsp. Worcestershire sauce
Smoked Paprika (for garnish, optional)
Assorted crakers
Drain the oysters well and pat dry.
Place them in a food processor and process until just minced.
Add the cheeses and Worcestershire sauce.
Process until well blended.
Can wait covered in refrigerator, for up to three days.
Serve in a small bowl with spreading knife and crackers.
Buffalo Chicken Dip
(makes about 2 cups)
1 (8 oz.) cream cheese , softened
1 can chunk white chicken, drained
1/2 cup buffalo wing sauce
1/2 cup ranch salad dressing
2 cups shredded Colby-Monterey Jack cheese
Tortilla chips
Spread cream cheese into a ungreased shallow 1-qt. dish.
Layer with chicken, buffalo sauce and ranch dressing.
Top with cheese.
Bake uncovered, at 350 for 20 to 25 mins. or until cheese is melted.
Serve warm with chips.
B.D.
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