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Recipes
Hot Crab Rangoon Dip with Won Ton Chips
By MiaRedhead
Salt, to taste Preheat broiler
- For the Won Ton Chips:
- 2 (8-ounce) packages cream cheese, cut into cubes
- 2 (6-ounce) cans lump crabmeat, drained and shredded
- 1 (10-ounce) can condensed shrimp bisque
- 1 teaspoon Worcestershire sauce
- 2 teaspoons lemon juice
- 2 teaspoons soy sauce
- 1 scallion, finely chopped
- Peanut oil
- 1 package won ton wrappers
Chocolate Cobbler
By MiaRedhead
Preheat oven to 350 degrees
- 1 cup All-purpose Flour
- 2 teaspoons Baking Powder
- 1/4 teaspoons Salt
- 7 Tablespoons Cocoa Powder, Divided
- 1-1/4 cup Sugar, Divided
- 1/2 cups Milk
- 1/3 cups Melted Butter
- 1-1/2 teaspoon Vanilla Extract
- 1/2 cups Light Brown Sugar, Packed
- 1-1/2 cup Hot Tap Water
Aunt Laurie’s Tapenade
By MiaRedhead
Blend all and serve on crackers or cocktail bread
- 1/2 small can chopped ripe olives
- 1/2 c. chopped fine red & green bell pepper
- 1/2 c. crumbled Feta cheese
- 1 scant T Balsamic Vinegar
- Small amount of Lite cream cheese to meld all
- 1 T Olive Oil
Candace’s Caviar Mousse
By MiaRedhead
Throw hard boiled eggs in food processor, add Worcestershire sauce, salt, pepper, hot pepper sauce, accent (optio...
- Mold Pan (I use a fish mold)
- 1 - 4 oz jar black caviar
- 6 hard boiled eggs
- 1 cup Mayonnaise (I used low fat)
- 3 or 4 shakes of Tobasco or other hot sauce
- Salt & Pepper
- 2 TB Lemon Juice
- 2 TB water
- 1 pkg Knox Gelatin
- 1 ts. Worcestershire Sauce
- GARNISH
- Sour Cream (Enough for frosting) (I used low fat)
- 4 TB Grated onion
- 4 TB Capers
- Parsley
- Lemon Wedges