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Other Family Favorite Recipes


Breads and Muffins
Vegetable Dishes



















Hot Crab Dip



1 package (8 ounces) cream cheese, softened
1/4 cup grated Parmesan cheese
4 medium green onions, thinly sliced (1/4 cup)
1/4 cup mayonnaise or salad dressing
1/4 cup dry white wine or apple juice
2 teaspoons sugar
1 teaspoon ground mustard
1 garlic clove, finely chopped
1 can (6 ounces) crabmeat, drained, cartilage removed and flaked
1/3 cup sliced almonds, toasted, if desired


1. Heat oven to 375°F. Mix all ingredients except crabmeat, almonds and crackers in medium bowl until well blended. Stir in crabmeat.

2. Spread crabmeat mixture in ungreased pie plate, 9x1 1/4 inches, or shallow 1-quart casserole. Sprinkle with almonds.

3. Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.


Remoulade with Shrimp


1 cup green onions chopped
1 cup celery chopped fine
2 tbsp. prepared horseradish
6 tbsp. Dijon mustard
¾ cup tarragon wine vinegar (make own by adding tarragon to wine vinegar)
2 tbs. paprika
¼ cup tomato catsup
1 large clove garlic
½ tsp. cayenne pepper
¾ - 1 cups salad oil
Salt and pepper to taste


Place horseradish, mustard, vinegar, catsup, paprika, cayenne, garlic and salad oil in food processor or blender and process until well blended.  Check seasoning and salt and pepper to taste.  Combine in bowl with shrimp, green onion and celery.  Refrigerate for at least 4 hours.  (I usually refrigerate without shrimp and add shrimp later when serving)


Serve over shrimp as hors d’oeuvres or as salad on lettuce with sliced avocados






5 heirloom tomatoes or m enough to make 2 cups, cored, diced, drained
1 tablespoon balsamic vinegar
¼ cup extra virgin olive oil
¾ teaspoon salt
teaspoon freshly ground pepper
1 small diameter baguette, sliced, slices toasted
1 to 2 cloves garlic, halved
Fresh basil leaves, coarsely torn
Grated parmesan (optional)



  1. Combine tomatoes, vinegar, and one tablespoon of the olive oil, salt and pepper in a medium bowl; set aside.
  2. Rub toasted bread slices with garlic halves; top each slice with the tomatoes.  Top with basil; lightly drizzle with remain olive oil.
  3. Sprinkle with grated parmesan.






Breads and Muffins


blueberry Muffins


2 1/2 tsps. baking powder
2 cups flour
1/2 tsp. soda
3/4 cups sugar
1 tsp. salt
1/2 cup butter
1 cup butter milk or enough to blend
1 egg yolk slightly beaten
1 cup blueberries
1 stiffly beaten egg white


 Sift flour and measure, add baking powder and sift twice with salt and soda.  Cream sugar and butter till light - add egg yolk, slightly beaten, and mix well.  Add buttermilk and flour.  Add 1 cup blueberries and fold in the stiffly beaten egg white.  Bake in hot oven.  This will make about 16 small muffins.  In my oven I bake at 425-450 about 15-25 minutes.

When I use frozen blueberries I add them frozen so they don't mush up.


Cranberry-Orange Nut Bread


2     cups flour
1     cup sugar
1 1/2 teaspoon baking powder
1   teaspoon salt
1/2 teaspoon soda
3    tablespoon of salad oil
3/4 cups orange juice
1   egg
1   cup finely chopped walnuts
1  teaspoons grated orange peel
1 1/2  cups chopped cranberries
1/2  cups of light raisins


Heat oven to 350 degrees.  Grease and flour one large. two med. size loaf pans or three small holiday tins.
Combine all ingredients in large bowl.  Stir until mixture is moistened evenly
Pour into pans and bake 55-65 minutes, or until wooden pick inserted in to center comes out clean.  Remove from pan, cool thoroughly before slicing.












Asian Asparagus-and-Orange Salad



2  oranges (canned mandarin oranges work, too)
1  tablespoon vegetable oil
6  cups (2-inch) diagonally sliced asparagus (about 2 pounds)
1  garlic clove, thinly sliced
2  teaspoons low-sodium soy sauce
1/4  teaspoon dark sesame oil
1  tablespoon sesame seeds, toasted
Napa (Chinese) cabbage leaves (optional)



Peel and section oranges over a bowl, reserving 1 teaspoon juice. Set sections aside; discard membranes.

  1. Heat vegetable oil in a large skillet over medium-high heat. Add asparagus and garlic; sauté 5 minutes. Remove from pan.
  2. Combine soy sauce and sesame oil; pour over asparagus mixture, tossing well. Cool to room temperature. Stir in sesame seeds, orange sections, and 1 teaspoon juice. Serve on cabbage leaves, if desired.

Serves 10



Bacon Broccoli Raisin Salad


Toss 1 pkg. (16 oz.) bite-size pieces fresh broccoli,

 ½ cup raisins

1/3 cup bacon bits

¼ cup finely chopped red onion

¼ cup sunflower seeds

with 1 cup mayo and 2 Tbsp. Sugar and vinegar each.


 Refrigerate 30 minutes.  Makes 4 to 6 servings