Mix any amount of imitation crab with cream cheese to make a ball. Serve with crackers
Idea by: Wanda Griffin, Diane Alexander, and Heather Chaput
Sunday, February 15, 2009
Ham or Turkey Cream Cheese Balls
2 pkg (8ounces each) cream cheese, softened
2 ½ ounces thinly sliced deli ham, or turkey, finely chopped
3 green onions finely chopped
2 T. Worchestershire sauce
1 C. finely chopped peanuts
Assorted crackers and fresh vegetables
In a Large bowl, combine the cream cheese, ham, onions and Worchestershire sauce. Shape into a ball or small ¾ in. balls. Roll in peanuts, Cover and refrigerate until serving. Serve with crackers and vegetables.
By: Wanda Griffin, Diane Alexander, and Heather Chaput
2 ½ ounces thinly sliced deli ham, or turkey, finely chopped
3 green onions finely chopped
2 T. Worchestershire sauce
1 C. finely chopped peanuts
Assorted crackers and fresh vegetables
In a Large bowl, combine the cream cheese, ham, onions and Worchestershire sauce. Shape into a ball or small ¾ in. balls. Roll in peanuts, Cover and refrigerate until serving. Serve with crackers and vegetables.
By: Wanda Griffin, Diane Alexander, and Heather Chaput
Creamy Artichoke Dip
2 Cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and coarsely chopped
2 C. (8 ounces) shredded part-skim mozzarella cheese
1 pkg (8 ounces) cream cheese cubed
1 C. shredded parmesan cheese
½ C. Mayo
½ C shredded Swiss Cheese
2 T. lemon juice
2 T. Plain yogurt
1 T. seasoned salt
1 T chopped seeded jalapeno pepper or 1 T. red pepper flakes
1 tsp. granulated garlic
Tortilla Chips or Melba Toast
Mix all ingred. Together except the chips and heat for 1 hour in a covered (low) slow cooker or heat in a microwave until very warm.
By: Wanda Giffin, Diane Alexander, Heather Chaput
2 C. (8 ounces) shredded part-skim mozzarella cheese
1 pkg (8 ounces) cream cheese cubed
1 C. shredded parmesan cheese
½ C. Mayo
½ C shredded Swiss Cheese
2 T. lemon juice
2 T. Plain yogurt
1 T. seasoned salt
1 T chopped seeded jalapeno pepper or 1 T. red pepper flakes
1 tsp. granulated garlic
Tortilla Chips or Melba Toast
Mix all ingred. Together except the chips and heat for 1 hour in a covered (low) slow cooker or heat in a microwave until very warm.
By: Wanda Giffin, Diane Alexander, Heather Chaput
Wednesday, February 11, 2009
NOTHERN ONTARIO WILD BLUEBERRY MUFFINS
1/2 cup butter
1 cup sugar
1/3 cup milk
1/2 tsp. vanilla
2 eggs
2 cups flour
2 tsp. baking powder
1 tsp. salt
1 cup fresh blueberries
Mix together butter and sugar. Add milk, eggs, and vanilla. Stir flour, baking powder, and salt together. Add to butter mixture. Gently fold in flour mixture. Add blueberries and spoon into well greased muffin tin. Bake in a preheated 375 oven for 20-25 minutes. Serve hot or cold.
By: Cynthia Wright
1 cup sugar
1/3 cup milk
1/2 tsp. vanilla
2 eggs
2 cups flour
2 tsp. baking powder
1 tsp. salt
1 cup fresh blueberries
Mix together butter and sugar. Add milk, eggs, and vanilla. Stir flour, baking powder, and salt together. Add to butter mixture. Gently fold in flour mixture. Add blueberries and spoon into well greased muffin tin. Bake in a preheated 375 oven for 20-25 minutes. Serve hot or cold.
By: Cynthia Wright
BRAZILIAN LEMONADE
1 Large Lime, with smooth skin (the smoother, the juicier)
1/2 Cup of Sugar
2 to 3 Tbls. low fat sweetened Condensed Milk
3 Cups of Water
Ice
Wash and scrub the lime with a little bit of soap. Rinse well. Cut off the ends of the lime and cut fruit into 8 pieces. Place Lime in blender. Add sugar, sweetened condensed milk and water. Cover blender and pulse (on-off) 10 times on high speed. Strain the Lemonade to remove pulp and lime rinds. Pour Lemonade over ice. Raspberries, strawberries, pineapples or coconut can also be added to the lime mixture before blending. (this one is a little different)
By: Cynthia Wright
1/2 Cup of Sugar
2 to 3 Tbls. low fat sweetened Condensed Milk
3 Cups of Water
Ice
Wash and scrub the lime with a little bit of soap. Rinse well. Cut off the ends of the lime and cut fruit into 8 pieces. Place Lime in blender. Add sugar, sweetened condensed milk and water. Cover blender and pulse (on-off) 10 times on high speed. Strain the Lemonade to remove pulp and lime rinds. Pour Lemonade over ice. Raspberries, strawberries, pineapples or coconut can also be added to the lime mixture before blending. (this one is a little different)
By: Cynthia Wright
CHICKEN CURRY SALAD WITH FRUIT
2/3 c. mayonnaise
2 T. lemon juice
1 t. salt
1 t. curry powder
2 1/2 c. cooked chicken, diced
1 c. diced celery Salad greens
1/4. c. slivered blanched almonds
1 avocado, sliced
1/2 cantalope, cut into wedges
1 c. seedless grapes
1 c. canned pineapple chunks, drained
Blend mayonnaise, lemon juice, salt, and curry powder. Pour over the combined chicken and celery and mix lightly. Chill. Just before serving, mound salad in center of a serving platter lined with salad greens. Sprinkle with almonds. Garnish with avocado and fruits. Makes 6 servings.
By: Cynthia Wright
TINY SHORTBREAD TARTS
1 Cup butter or margarine, softened
1/2 confectioners sugar
2 cups all purpose flour
1 (21 ounce) can raspberry, cherry, or strawberry pie filling
In a mixing bowl, cream butter and sugar. Add flour, mix well. Shape into 1-in. balls; press onto the bottom and up the sides of greased miniature muffin cups. Bake at 300 degrees F. for 17-22 minutes. Cool for 15 minutes; carefully remove from pans. Spoon 1 tsp. of pie filling into each tart.
By: Amy Davis
1/2 confectioners sugar
2 cups all purpose flour
1 (21 ounce) can raspberry, cherry, or strawberry pie filling
In a mixing bowl, cream butter and sugar. Add flour, mix well. Shape into 1-in. balls; press onto the bottom and up the sides of greased miniature muffin cups. Bake at 300 degrees F. for 17-22 minutes. Cool for 15 minutes; carefully remove from pans. Spoon 1 tsp. of pie filling into each tart.
By: Amy Davis
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