3 oz. pkg. softened cream cheese
1/2 cup sour cream
1 tsp. lemon juice add a bit of grated peel too
1/8 tsp. dill weed
3-3/4 oz. tin smoked oysters
1 tbs. chopped parsley
1 hard-cooked egg yolk for garnish
Blend cheese, sour cream, lemon juice and dill until smooth. Remove oysters from tin and mash with a fork. Fold into cheese mixture, add parsley. Chill. garnish with egg yolk and parsley and serve with bagel chips or crackers.
Note: I did not add egg yolk.
Spread 2 pkgs. crescent rolls flat on slightly greased cookie sheet.
Bake @ 375 10- 12 min.
Mix together & spread over baked dough:
16 oz. cream cheese – use less, can substitute sour cream using much less that 2 c.
3/4 c. mayonnaise – use less
1/2 to 1 pkg. Hidden Valley Ranch Dressing mix
3/4 c. shredded cheese – your choice -cheddar & mozzarella work well
3/4 c. variety of chopped veggies such as broccoli, carrots, red, green or yellow peppers, cauliflower, sliced ripe olives
Mix cream cheese, mayo and dressing mix. Spread over crescent rolls, spread veggies and cheese over the top and refrigerate. Cut into squares and serve.
DMV Salmon Variation
Fix veggie squares in the normal way using the above recipe – Chey’s version. Prepare the spread with reduced amounts of cream cheese and /or sour cream and mayo. Spread mixture on baked crescent rolls crust, sprinkle with dried or fresh dill, placed thinly sliced smoked samon over and sprinkle with capers.
June McIlwain’s Recipe
Spread 2 pkgs. crescent rolls flat on slightly greased cookie sheet.
Bake @ 375 11 min.
Mix together and spread over baked dough:
12 oz. cream cheese
8 oz. Miracle Whip (or other)
½ Tbsp. lemon pepper Mix together
½ tsp. seasoned salt
4 green onions, chopped
Top with chopped cauliflower, broccoli, carrots, sliced ripe olives, cheddar & mozzarella cheeses.
Chill before serving.
Tuna Rolls
16 8-1/2″ (21 cm) round rice paper wrappers
8 leaves leaf lettuce, halved or mesculan leaves
1/3 cup hoisin sauce
2 cups grated carrot or finely julienned
1-1/2 cups bean sprouts (about 1/4 lb./125 g) or rice noodles
6.5 oz. Flaked Light Tuna, drained
1/2 cup chopped fresh cilantro
1/2 cup chopped green onion
Peanut Dipping Sauce
3 Tbsp. peanut butter
1 tsp. sesame oil
1/2 tsp. chili paste
1/4 cup soy sauce
1/4 cup unsweetened orange juice
2 Tbsp. lime juice
Peanut Dipping Sauce: In bowl, whisk together peanut butter, sesame oil and chili paste until blended. Whisk in soy sauce, orange and lime juices; setaside.
Tuna Rolls: Briefly dip rice paper wrappers, one at a time, into water to soften. Place in a single layer on damp tea towel; fold wrappers in half.
Place lettuce leaf halves on wrapper, with top of lettuce extending slightly over folded edge of wrapper. Spread about 1 tsp. hoisin sauce over lettuce.
Divide carrot, bean sprouts, tuna, coriander and green onion among the wrappers. Drizzle 1 tsp. of Peanut Dipping Sauce over top of each. Fold up rounded edge of wrapper, then roll wrapper around filling to make a neat cylinder-shaped package. Repeat with remaining wrappers. (Rolls can be covered with damp paper towel and refrigerated for up to 6 hours.)
Serve with Peanut Dipping Sauce.
MAKES: 16 rolls
1 15 ounce can chickpeas drained
2-4 tbsp water
1 tbsp roasted garlic olive oil or 1 tbsp. olive oil plus 1 clove of garlic minced
1 tsp Italian Herb Mixture *
½ teaspoon salt, or to taste
1-3 tsp balsamic vinegar or freshly squeezed lemon juice
Combine the chickpeas, 2 tbsp water, the oil, garlic, herb blend in food processor and process until smooth scraping down the sides of the bowl as needed. Add a bit more liquid if necessary to create a thick but spread able consistency and salt to taste (or make slightly thinner for a dip). Taste and add a little balsamic vinegar or lemon juice if you want to intensity the flavors.
Makes about 1 ½ cups.
Chickpea salad dressing: Thin the spread with tomato juice and balsamic vinegar to taste. Add salt and pepper to taste.
Italian Herb Mixture
1 tbsp oregano
1 tbsp basil
2 tsp thyme
2 tsp rosemary
1 ½ tsp fennel seeds
1 tsp crushed pepper flakes (optional)
Combine all of the herbs in a small wide-mouthed jar. Shake well. Store in a dark, cool place for up to 3 months.
*I made a small amount guessing at proportions and put in the coffee mill to grind the pepper flakes and fennel seeds.
Even though this recipe makes a large batch, don’t worry about leftovers. These tidbits are so tasty there won’t be any.
2 10-oz. pkg. frozen chopped spinach, thawed and well drained
2 cups herb-seasoned stuffing mix
1 cup chopped onion
4 eggs
1/2 cup grated Parmesan cheese
2/3 cup butter, melted
1-1/2 tsp. dried thyme, crushed
1 clove garlic, minced
In a large bowl, combine spinach, herb-seasoned stuffing mix, onion, eggs, Parmesan cheese, butter, thyme, and garlic. Shape into 1-inch balls; place on shallow baking pans. Cover and chill in the refrigerator about 2 hours or until firm.
Bake in a 300°F oven about 30 minutes or until bottoms are lightly browned. Let stand on the baking pans for 1 minute. Serve warm.
Prep: 30 min.
Chilling: 2 hr.
Baking: 30 min.
Standing: 1 min.
Makes about 5 dozen.
Prebake a 9 inch deep crust pie shell until it starts to brown at 350 degrees.
1/2 C. mayonaise
1/2 C. milk
2 tablespoons flour
1/3 C. green onions chopped
1/3 C. bell pepper chopped
6 ounces swiss cheese grated
1 & 1/2 C. crab meat
2 eggs
salt and pepper to taste
Mix ingredients, pour into pie shell and bake until browned on top for about 40-45 minutes at 350 degrees.
I have used fake crab for this with good results.
1 8 ounce package of cream cheese (softened)
6-8 ounces of crab meat
Gently mix well a day ahead and refrigerate
Sauce
1/2 catsup
4 tablespoons horse radish
1 tablespoons lemon juice
Mix and refrigerate a day ahead…
When ready pour sauce over crab ball and serve.
For convenience use premade cocktail sauce which I usually do.
You can use imitation crab for this reicpe.
8 ounce cream cheese
2 tablespoon minced onions, I like red onions
1 1/2 teaspoon catsup
1 1/2 teaspoon sour cream or milk
2 tablespoon sweet relish
salt and pepper to taste
3 stuffed olives diced
1 clove garlic chopped fine
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire
Let cream cheese soften then mix all ingredients. Place in covered container and refrigerate at least for 2 hours, longer if possible for flavor. If it is still too thick for your liking add milk of cream.
8 ounces blue cheese, crumbled
1/2 c. butter, softened
1 1/3 c. flour
1/3 c. poppy seeds
1/4 tsp. cayenne
With an electric mixer at medium speed, beat cheese and butter until creamy. Add flour, poppy seeds and pepper, beat until blended.
Chill dough for about an hour. Divide dough in half; shape each portion into a 9-inch log. Cover and chill until firm, a couple of hours.
Cut each log into quarter-inch rounds and place on ungreased baking sheets. Bake at 350 degrees for 13-15 minutes or until goldern. Transfer to wire racks to cool completely.
Makes 6 dozen.
3 small cans chopped olives
9 sliced green onions (or less)
1 small can chopped green chilies
1 tomato chopped
3 tbsp Pace Picante Sauce
3 tbsp salad oil
Mix and serve with tortilla chips.