2 8-oz. pkg. cream cheese
1 8-oz. carton sour cream
2 6-oz. cans crab meat
16 oz. shredded Colby/Monterey Jack cheese
1/4 c. chopped green onion
Allow cream cheese to soften. Add all ingredients into a bowl and mix well. Pour into a baking dish and bake at 350ºF for 30 minutes or until bubbly.
She brings this to work covered dish events and we eat it with tortilla chips or crackers. She said that where ever she got the recipe recommended it over baked potatoes.
I got this recipe from my first mother-in-law.
Place a couple of boneless chicken breasts (or 4 thighs or a breast and 2 thighs) in the bottom of a casserole dish. Combine 2 cups of grated cheddar cheese with 1 large can of cream of mushroom soup or 1 small can of cream of mushroom soup and 1 small can of cream of chicken soup. Bake at 350ºF for an hour. Serve over rice.
Frankly, I liked the sauce that came out of that over the rice better than I liked the chicken. Maybe I should try just combining COM with cheese and see what happens.
2 cups plain flour (or half whole wheat/ half white)
1 teaspoon salt
1/4 teaspoon cayenne pepper (I add more like 1/2 tsp.)
1/4 lb butter (1 stick, slightly soft but not warm )
1 lb grated sharp cheese (I like NY extra sharp)
1/2 cup finely chopped pecans
Mix dry ingredients. Cut in butter with pastry blender until consistency of coarse corn meal. Add cheese and mix until the dough will stick together. Roll into logs about 2″ in diameter, cover with wax paper and freeze until almost solid.
Preheat oven to 400º F
Slice dough into 1/8″ wafers, bake in oven for 10 minutes until slightly brown on edges.
3 c. sugar
½ c. light corn syrup
2/3 c. water
2 egg whites
¼ tsp. salt
¼ tsp. vanilla
1 c. chopped nuts
Mix sugar corn syrup and water together. Microwave on high for 12 minutes and 15 seconds. (Alternative instructions from Betty Crocker: Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, to 260ºF on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.)
Beat egg whites and salt to stiff peaks. Slowly pour syrup mixture over egg whites, stirring constantly. Mix until no longer shiny.
Stir in vanilla and nuts.
Spoon onto waxed paper. Let stand at room temperature for at least 12 hours until candies are firm. Store in airtight container.
Recipe from my cousin, Ginny Watson
- 1 pkg. chopped broccoli
- 2 eggs
- 1 Tbsp minced onions
- 1 cup shredded cheese
- 1 cup mayonnaise
- 1 can cream of mushroom soup
Cook broccoli. Beat up the two eggs, add the remaining ingredients and mix well.
Add broccoli, mix and place in a greased casserole dish,
Top with cracker crumbs and butter,
Bake at 350ºF for 45 minutes.
From Mary Jo Cunningham
from my friend, Carolyn
4 oz crumbled feta
1 small onion
1 bag fresh spinach
8 oz button mushrooms
1 to 1 ½ cup chicken broth
½ cup orzo
1 chicken breast/person
½ cup white wine
1 ½ tablespoon oregano
½ teaspoon pepper
Toasted pine nuts
2 tablespoons olive oil
Sauté chicken , onions, and mushrooms in olive oil. Add broth, wine, oregano, and pepper. Bring to a simmer and add orzo. When the orzo is cooked, add spinach; cook until the spinach is soft. If there is a lot of liquid left, simmer until it is mostly gone. Stir in feta. Top with a few feta crumbles and toasted pine nuts.
Recipes for cheese fondue, from Brillat-Savarin's to Fannie Farmer's, are numerous and varied, but none can excel the classic one of Switzerland: Fondue Neuchateloise, it is called. Rub the blazer well with a cut clove of garlic, then pour in a cup of dry white table wine and place over hot water. When the wine is hot but not boiling, add 1/2 pound of grated Switzerland Swiss cheese which has been dredged in 4 teaspoons of flour. Add cheese, a little at a time, and as it melts add more. Keep stirring. Season with salt and pepper and a grating of fresh nutmeg, then stir in 3 tablespoons of Kirsch. Place in the middle of the table, still over hot water, give each guest a fork and a dish of cubed French bread and let him dunk from the common dish.
Note: The Swiss say to serve Kirsch with this meal, but white wine, perhaps Chablis or Pinot Chardonnay, not too cold, is nice, too.
from Chafing Dish Book, p. 24
by Helen Evans brown
© The Ward Ritchie Press, Los Angeles, 1950
Looks like the recipe used by Melting Pot restaurants.