1 (8 ounce) package cream cheese, softened
1 (12 ounce) can crab meat
1 small onion, chopped several dashes of Worcestershire sauce
2 or 3 teaspoons horseradish
Combine all ingredients in bowl; mix well. Spoon into small casserole. Bake at 350 degrees F for 10 to 15 minutes.
Serve with crackers.
2 hamburger patties
1/4 cup all-purpose flour
1/4 cup butter or margarine
Salt and pepper
1 cup cream
1 cup water
Crumble hamburger into saucepan and stir until brown; drain on paper towel. Return to pan; add butter, flour, salt and pepper to taste. Cook 5 minutes, stirring constantly.
Add cream and water together; cook until thick.
Serve over toast or biscuits.
1/2 small onion
1 tablespoon olive oil
1/4 pound ground beef
1 small tomato, peeled and cut up
1/4 green bell pepper, chopped
1/2 stalk celery, chopped
Salt and pepper
1/2 teaspoon sweet basil
1/2 small zucchini, thinly sliced
Chop onion. Cook in skillet with 1 tablespoon olive oil. Add hamburger to onion and brown to taste. Add tomato. Add pepper and celery. Season to taste with salt and pepper and 1/2 teaspoon sweet basil. Fry until almost cooked. Add zucchini, sliced thin. Barely heat through. Serve with cooked rice.
Makes 2 medium servings.
1/2 cup cold, cooked white rice
1/4 cup granulated sugar
3/4 cup crushed pineapple, drained
1/4 teaspoon vanilla extract
1/2 cup whipping cream, whipped
4 marshmallows, cut up
Mix all ingredients. Chill thoroughly before serving.
2 medium potatoes
1 small onion, thinly sliced
1 small red or green bell pepper, thinly sliced
2 small cloves garlic, thinly sliced
2 teaspoons vegetable oil
1/4 teaspoon seasoning (rosemary, thyme, oregano)
Salt and pepper to taste
Lemon juice
Cut two pieces of aluminum foil to about 12 x 15-inches; set aside.
Cut potatoes into slices about 1/16-inch thick. Toss potatoes with onion, bell pepper, garlic, oil and seasonings. Distribute mixture evenly between the two pieces of foil. Drizzle with lemon juice. Wrap each securely but loosely to form a flat package. Place, seam side up, on baking sheets. Bake in 450 degree F oven about 20 minutes until potatoes are tender.
1 chicken breast, halved, skinned and boned
1 cup chicken broth or stock
2 tablespoons chopped onion flour for dredging
1 to 2 tablespoons vegetable oil
1/2 cup uncooked long grain rice Salt and pepper
2 tablespoons butter
4 mushrooms, halved
Salt and pepper chicken and dredge in flour. Saut? in hot oil for a minute or two on each side.
In another pan saut? onions in the butter; add rice and mushrooms and stir until rice is completely coated with the butter. Add the stock and then the chicken breasts. Cover and bake at 375 degrees F for about 20 minutes.
4 ounces thin spaghetti
1/2 cup butter
2 cloves garlic, thinly sliced
1/2 teaspoon salt
1/2 teaspoon monosodium glutamate (MSG – may be omitted)
Dash of pepper
8 jumbo shrimp
4 ounces mushrooms, sliced
3 tablespoons grated Romano cheese
Cook spaghetti according to package directions.
In skillet, melt butter over low heat. Add remaining ingredients, except cheese, and saut? for 5 minutes, stirring occasionally.
Combine shrimp mixture with spaghetti. Stir in cheese. If using smaller shrimp, add more than the amount specified.
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