Crab Rangoon
Dip
Ingredients
1/4 cup chopped
scallions
| |
2 tablespoons
each chopped fresh cilantro and ginger
| |
1 teaspoon
sugar
| |
two packages
cream cheese, softened, 8 ounces each
| |
2 tablespoons
lime juice
| |
salt to
taste
| |
one can lump
crabmeat, 6.5 ounces (I used two cans)
|
Directions
1. Preheat oven
to 400°. Coat a 3 cup oven proof dish with nonstick spray.
2. Minced
scallions, cilantro, ginger, and sugar in a food processor.
3. Add cream
cheese and lime juice, then pulse to combine. Season with salt and transfer to a
bowl. Fold crabmeat into cream cheese mixture. Transfer to prepare dish. Bake
dip until hot in center and bubbly, 15 minutes. Serve dip with fried wonton
chips. Makes 3 cups.
Recipe for Mini
Party Sandwiches
Original recipe
makes 24 servings
Ingredients:
3/4 cup melted
butter
1 1/2
tablespoons Dijon mustard
1 1/2 teaspoons
Worcestershire sauce
1 1/2
tablespoons poppy seeds (I omitted these since I didn't have any)
1 tablespoon
dried minced onion (I used onion powder instead)
24 mini
sandwich rolls (Hawaiian brand is often used for this recipe)
1 pound thinly
sliced cooked deli ham (I substituted sliced chicken)
1 pound thinly
sliced Swiss cheese (I substituted smoked Gouda cheese)
Directions
1. Preheat oven to 350
degrees F (175 degrees C). Grease with butter a 9x13-inch baking dish. (Use a
glass pan if you have it-the end result is prettier.)
2. In a bowl, mix
together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried
onion. Separate the tops from bottoms of the rolls, and place the bottom pieces
into the prepared baking dish. Layer about half the ham onto the rolls. Arrange
the Swiss cheese over the ham, and top with remaining ham slices in a layer.
Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly
over the rolls.
3. Bake in the
preheated oven until the rolls are lightly browned and the cheese has melted,
about 20 minutes. Slice into individual rolls through the ham and cheese layers
to serve.
Beef Stew
Ingredients:
¼ cup all-purpose flour
¼ teaspoon freshly ground pepper
2 pounds beef stewing meat, trimmed and cut into inch cubes
3 teaspoons coconut oil 1 cup of white dry wine (or cooking vinegar)
1 box of bed stock
2 bay leaves
2 large peppers (green and red)
2 medium onions, peeled and chopped
3-5 gloves of garlic
5 medium carrots, peeled and cut into
1/4-inch rounds
1 pack of white mushroom, chopped
2 stacks of celery, chopped
Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches. Remove the beef from the pot and add onion, garlic, mushroom and celery. Cook for a while, add the vinegar or wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer. Cover and cook, skimming broth from time to time, until the beef is tender, about 2 hours. Add the carrots, pepper and simmer, covered, for 30 minutes. Season with salt and pepper to taste. Let it stay in the refrigerator for 24 hours.
