CHARCUTERIE
BOARD
Dried salami
Thinly sliced prosciutto
Selection of pickles,
pickled okra, peppers
At least 4 wedges of cheese; varying soft and hard
Thinly sliced French bread/crackers
Fresh fruit (melon chunks, blueberries, strawberries)
Jam
In the center of the board, put jam in a small bowl. Work out from there with cheese, rolled prosciutto, salami, cheeses, condiments and bread./crackers. Just be creative and enjoy your guests!
HOT SPINACH
ARTICHOKE DIP
8 oz cream cheese
2/3 cup sour cream
1/3 cup mayonnaise
2 cloves garlic, minced
1 1/2 cup shredded mozzarella cheese, divided
1/2 cup parmesan cheese
1/2 cup gruyere cheese
10 oz frozen chopped spinach, thawed and squeezed dry
14 oz marinated artichoke hearts, dried and chopped
Beat cream cheese, sour cream and mayonnaise until well blended. Add garlic, 1/2 of the mozzarella cheese, parmesan cheese, gruyere, spinach and artichokes. Pour into baking dish and top with remaining mozzarella. Bake at 350 until bubbly.
HOT CRABMEAT DIP
2 Tbls butter
2 Tbls flour
1 1/2 cup half and half
1 tbls lemon juice
Sherry to taste (2-4 Tbls)
1 tsp Worcestershire
1/4 cup parmesan cheese
12 oz crab meat
1 cup shredded cheddar
4 green onions, chopped
1 clove garlic, minced
1/2 tsp pepper
Dash cayenne
Buttered bread crumbs
Melt butter; add flour; cook until bubbly; add onions and garlic. Saute until soft. Add half and half; stir until thickened. Add other ingredients and stir until cheese melts. Pour into baking dish. Top with bread crumbs. Bake at 350 for 30 minutes.
MEXICAN CORN DIP
4 oz cream cheese
1/2 cup sour cream
3 cups shoe peg corn, drained
1 4.5 oz can green chilies, drained
1/2 cup diced red bell pepper
1/2 cup bacon, cooked and crumbled
1 fresh tomato, chopped
1/4 cup chopped cilantro
1 tsp chili powder
1/2 tsp cumin
Salt and pepper
1 1/2 c cup shredded cheddar, divided
Beat cream cheese and sour cream until smooth. Add other ingredients except cilantro, 3/4 cup cheese and tomatoes. Garnish with cilantro, 3/4 cup cheese and tomatoes. Bake at 350 until bubbly.
STUFFED
MUSHROOMS
18 large fresh mushrooms, stems removed
3 tbls butter, divided
1/2 cup diced onion
1 tsp minced garlic
8 oz Italian sausage, casing removed
4 oz cream cheese
1/2 cup Monterrey Jack cheese
1/4 cup parmesan cheese
1/4 cup chopped parsley
1/3 cup breadcrumbs (French’s crushed crispy fried onions may be substituted)
Saute onion, garlic and sausage in 1 tbls butter until sausage is browned; drain. Mix together sausage, garlic, onion, cream cheese, 3 tbls parsley, parmesan cheese and Monterrey Jack cheese. Spoon into mushroom caps. Brown breadcrumbs in remaining 2 tbls butter. Sprinkle breadcrumbs over mushrooms. Bake at 350 for 20 minutes. Garnish with remaining parsley.
SHRIMP DIP
1 cup shrimp, chopped
1 cup mayonnaise
1 cup chili sauce
1 small onion, chopped
2 boiled eggs, finely chopped
1/2 cup chopped celery
Dash cayenne
Lemon juice, salt, pepper and Worcestershire to taste
Combine all ingredients and chill.
BARBECUED OYSTERS
1/2 cup Heinz 57 steak sauce
1 tsp Worcestershire
1 tsp soy sauce
1 tsp prepared mustard
1 tbls lemon juice
1/4 cup catsup
1 pint oysters
1 egg, beaten
Flour and bread crumbs for dredging
Mix first 6 ingredients together and let stand. Drain oysters. Dip oysters in flour, then egg, then breadcrumbs. Lightly brown in margarine or hot oil. (do not overcook) Place oysters in casserole. Spoon sauce over oysters. Bake at 325 for 20 minutes.
