Happy New Year to all!
Here are 3 great recipes to help you bring in the new year!
Chutney Cheese Pâté
- 2 packages cream cheese, softened
- 1 ½ cups shredded sharp Cheddar cheese
- 1 cup shredded Swiss cheese
- 3 ½ tbsp dry sherry
- 1 ¼ tsp curry powder
- 1 cup chutney
- 1 to 2 green onions with tops, finely chopped
- red pepper strips
Combine softened cream cheese, sharp Cheddar cheese, Swiss cheese, dry sherry, and curry powder; beat at medium speed of an electric mixer until blended. Shape mixture into a 10 inch circle on a 12 inch round serving dish; cover and chill until firm. Spread chutney over cheese mixture; sprinkle with green onion, and garnish with red pepper strips. Serve with assorted crackers.
Yield: about 5 cups
Crab-Stuffed Cherry Tomatoes
- ½ cup cooked crabmeat
- 2 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1 tbsp finely chopped green onions
- ½ tsp dried whole tarragon
- 1 small clove garlic, minced
- 1/8 tsp red pepper
- 1/8 tsp freshly ground pepper
- 24 cherry tomatoes
- 1 package cream cheese, softened
- 1 tbsp milk
- 1 tbsp chopped fresh parsley
- fresh parsley sprigs
- Drain crabmeat well by pressing between paper towels; flake crabmeat with a fork. Combine crabmeat and next 7 ingredients; stir well. Cover and chill.
- Wash tomatoes thoroughly. Cut a thin slice from top of each tomato; carefully scoop out pulp, reserving pulp for other uses. Sprinkle shells lightly with salt, and invert onto a paper towel-lined baking sheet. Chill until needed.
- Drain crab mixture well. Beat cream cheese and milk until fluffy; stir in crab mixture and chopped parsley. Spoon mixture into tomato shells. Garnish with parsley.
Yield: 2 dozen
Chocolate Caramel Cookies
- 1 package devil’s food cake mix
- ¼ cup water
- 1 egg
- 3 tbsp canola oil
- 38 Rolo candies
- chopped hazelnuts
- In a large bowl, combine the cake mix, water, egg and oil. Roll rounded teaspoonfuls of dough into balls. Press a candy into each; reshape balls. Dip tops in hazelnuts. Place 2 inches apart on ungreased baking sheets.
- Bake at 350 degrees for 8-10 minutes or until tops are cracked. Cool for 2 minutes before removing from pans to wire racks.
Yield: 3 dozen