OFF-Topic ping to all of you!
CLICK THE PIC!
Shrimp Dip
1 can of broken shrimp, looked over and any shell removed.
1 Pkg. (1T) gelatin, softened in 1/4 cup of hot water.
1 can cream of mushroom soup
8 oz. cream cheese
1/2 cup finely chopped celery
1/3 cup finely chopped onion
1 cup of mayonnaise
Melt cream cheese and soup in medium saucepan until smooth. Remove from stove. Add gelatin, celery, onion and shrimp. Fold in mayonnaise. Pour into prepared mold or container. Refrigerate overnight. Serve cold with crackers.
You may use fresh shrimp if you like, just chop it fine.
Artichoke Dip
1/2 Purple onion
1/2 stick of butter
3 teaspoons garlic minced
1 10 oz pkg chopped frozen spinach, drained
8 oz cream cheese
8 oz sour cream
1/4 cup parmesan cheese
2 cans artichoke hears drained, chopped small
8 Monterey jack cheese grated
Salt and pepper to taste
Sauté onions in butter then combine in a crock pot set on low. Serve when
melted.
Suggestion:
Serve with baked pita bread and tortilla chips.
ARTICHOKE SQUARES APPETIZER
INGREDIENTS:
2 sm.jars marinated artichoke
hearts, drained, liquid reserved
1 onion, chopped
1 clove garlic, peeled and minced
4 eggs, lightly beaten
1 8 ox. bag shredded Cheddar cheese
1/4 cup snipped fresh parsley
1/4 teaspoon ground black pepper
1/4 teaspoon Italian-style seasoning
1 dash hot pepper sauce
1/4 cup dry bread crumbs
DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease 7 x 11 pan**(see notes) . Place reserved liquid from marinated artichoke hearts in a medium saucepan. Over medium heat, slowly cook and stir onion and garlic until tender.
3.** (see notes) In a blender or food processor, mix artichoke hearts, eggs, Cheddar cheese, parsley, black pepper, Italian-style seasoning, hot pepper sauce . Blend until smooth. Stir in the onions, garlic and dry bread crumbs.
4. Fill the pan with the mixture. Bake in the preheated oven 12 to 15 minutes, until firm and lightly browned. Serve warm. (Better cold.)
**Note: We usually just chop the artichokes then mix eveything in a bowl. The shredded cheese is chopped enough. I like the look of cheese and artichoke.
HIGHLY RECOMMEND 7 x 11 pan ONLY as bigger/smaller the consistency doesn't come out quite right. This makes 77 1-inch squares if you cut it right :), which obviously ISN'T 77 servings as people will eat 5 or 6 each!
The picture-click takes me to this:
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I can tell the pic points to a sound file that apparently isn't available for download but I figured out that if you backtrack and go through the site's front door you can find the file path that way. What it is is a sound file of John Wayne saying:
"Burn me a good thick one, meat and potatoes."
Cool.
A very Happy Thanksgiving to you, too!
PB
When I was a girl, I used to babysit some of the Duke's grandchildren. His son, Michael, lived next door.
I wish we still had patriots like him in Hollywood.
Simple 3-2-1 Fruit Crisp
* fill a 1 1/2 to 2 quart/liter round casserole dish to about 1/2 in. below the brim with thinly sliced apples or other fruit of choice.
(medium-sweet apples such as MacIntosh or Spartan work best - also delicious made with other fruits - especially peaches & cherries)
* sprinkle fruit to taste with cinnamon and/or nutmeg.
(optional - I like both with apples but your use of one or both may depend upon preference & the fruit selected)
* prepare crisp topping by combining and mixing together in a separate bowl with a hand mixer all purpose flour, brown sugar & butter in a ratio of 3-2-1
- I prefer to use demerara brown sugar for its flavor but any - the darker, the better - brown sugar is fine
- butter should be soft (e.g. room temperature) but not melted.
* To generously top one crisp: 1 cp flour, 2/3 cp sugar, 1/3 cp butter
Note 3-2-1 ratio for making multiple crisps to serve various sized groups, fill somewhat larger casserole dishes or because they freeze great for a quick hot desert with future meals)
* mix ingredients until they come together thoroughly to form small balls
* Spoon topping generously over fruit
- literally as much as you can get on, even crowning somewhat in the middle, as fruit will settle while baking
Note: while topping may be lightly packed down, if too heavily packed, your guests will need jackhammers to eat it - LOL!
* Bake 45-60 minutes @ 325F or until topping is golden brown and/or fruit's juices bubble up.
~ serves 4-5 ~
HR's Spiked Cranberry Sauce
2 bags of fresh cranberries
2 navel oranges
2-2/3 cups sugar
1/2 cup toasted coarsely chopped almonds or pecans
1/4 to 1/2 cup (to taste) Triple Sec, Grand Marnier, or other orange liqueur
Cut oranges in half. Squeeze juice from oranges. Reserve squeezed orange halves and grate 1 tbsp orange zest. Combine juice, sugar and cranberries in 4 qt saucepan or dutch oven. Bring to a boil and reduce to simmer, stirring often. Cook until thickened and berries have burst. Remove from heat first, and then immediately stir in orange zest and orange liqueur.
Cool completely and stir in chopped nuts.
Keeps in fridge up to 2 weeks.
Pass the breast. No cranberries please. Yes, I'd love some stuffing and gravy...
Really great pick of the Duke, CGK! I've long been a John Wayne fan. Thanks for posting it. And a very Happy Thanksgiving to you and your family.
- knightshadow.
Thanks for the "ping" and all the great receipts!
Nancee