A delicious and easy spread that always gets many compliments. Serve it with somewhat bland crackers to taste the smoked salmon.
INGREDIENTS
2 (8 ounce) packages cream cheese, softened
12 ounces smoked salmon, chopped
3 dashes Worcestershire sauce
3 drops hot pepper sauce
1 teaspoon chopped fresh dill weed
2 tablespoons chopped green onion
DIRECTIONS
1.) In a medium bowl, stir cream cheese until it is no longer in a hard form. Add salmon, Worcestershire sauce, hot pepper sauce, dill and onion; mix well. Serve.
“These deviled eggs include bacon and shredded cheddar cheese. Better than your ordinary deviled eggs.”
INGREDIENTS
12 eggs
1/2 cup mayonnaise
4 slices bacon
2 tablespoons finely shredded Cheddar cheese
1 tablespoon mustard
DIRECTIONS
1.) Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
2.) Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
3.) Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.
“Rich cheese dough surrounds a savory olive. A great pick-up appetizer or snack. You can freeze the unbaked, dough-wrapped-olives and then bake them right out of the freezer, extending the baking time by a few minutes.”
INGREDIENTS
1 cup shredded Cheddar cheese
2 tablespoons butter, softened
1/2 cup all-purpose flour
1/8 teaspoon cayenne pepper
24 pimento-stuffed green olives
DIRECTIONS
1.)Preheat oven to 400 degrees F (200 degrees C).
2.) In a small mixing bowl, combine cheese and butter or margarine. Stir flour and cayenne pepper into the cheese and butter mixture. Blend well. Wrap a tablespoon of dough around each green olive. Arrange the wrapped olives on a cookie sheet.
3.) Bake for 15 minutes, or until golden brown.
“Shrimp that are dipped in a scrumptious batter, rolled in coconut, fried, then baked. The dipping sauce is the clincher: marmalade, honey, hot sauce and mustard!”
INGREDIENTS
1 1/2 pounds large shrimp – peeled and deveined
1/2 cup all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1/2 tablespoon ground white pepper
2 tablespoons vegetable oil
1 cup ice water
2 cups shredded coconut
1 quart vegetable oil for frying
1/2 cup orange marmalade
1/4 cup Dijon-style prepared mustard
1/4 cup honey
1/4 teaspoon hot pepper sauce
DIRECTIONS
1.) Peel, devein and wash shrimp. Dry well on paper towels.
2.) Mix together flour, cornstarch, salt and white pepper. Add 2 tablespoons of vegetable oil and the ice water. Stir to blend.
3.) Pour the coconut into a shallow pan. Dip the shrimp one at a time into the batter, then roll the shrimp in the coconut. Once coated, place each shrimp into a frying pan of oil heated to 350 degrees F (175 degrees C). Fry the shrimp in the hot oil until lightly browned; about 4 minutes.
4.) Bake the fried shrimp in a preheated 300 degrees F (150 degrees C) oven for 5 minutes.
5.) Make the dipping sauce: combine marmalade, mustard, honey and hot sauce in a small bowl. Mix well. Serve the shrimp and dipping sauce side by side.
