Planning to entertain. Here are two special dips sure to please and simple to make.
Crab Pate
- 1 can cream of mushroom soup (undiluted)
- 1 envelope unflavored gelatin
- 3 tablespoons cold water
- ¾ cup mayonnaise
- 8 ounces cream cheese, softened
- 6 ½ ounce can crab meat, drained and flaked ( or fresh )
- 1 small onion, grated
- 1 cup finely chopped celery
- Parsley sprigs for garnish
Heat soup in pan over low heat. Remove. Dissolve gelatin in cold water and add to soup. Add remaining ingredients except parsley and mix well. Spoon into oiled 4-cup mold. Chill until firm. Unmold onto a pretty plate or platter and garnish with parsley sprigs. Serve with crackers. Makes 4 cups.
This next recipe is from my friend, Nancy Dickerson. She and I met while working for the State of VA, many years ago.
Hot Broccoli Dip
- 1 pkg. frozen chopped broccoli
- ¼ cup margarine
- 1 lg. onion – chopped
- 1 can mushrooms – drained
- 1 can cream of mushroom soup
Cook broccoli in unsalted water – drain. Melt margarine, add chopped onions and saute until transparent. Add mushrooms, soup, stirring until mixed. Layer alternately in casserole the broccoli and sauce. Bake – covered – about 40 minutes in a 350 degree oven. Serve hot with crackers, raw vegetables, or use as a vegetable casserole.
Remember: Until next Wednesday, keep it simple and fast
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