Crab Meat or Lobster Spread

A 5-minute quickie, this is a good spread on any kind of crackers, and great for stuffing celery.   Delicious!

• 1 (8-oz) pkg. cream cheese, softened
• 1/2 cup mayonnaise
• 1 (12-oz) pkg. imitation crab meat or lobster, cut up (or use fresh)
• 1/2 teaspoon dill weed
• Dash of garlic salt
• Dash of Worcestershire sauce
• 1 cup sour cream

Mix cream cheese and mayonnaise well; add crab meat or lobster and seasonings; fold in sour cream.  May be made the day before serving.  Serve in round bread, on crackers or buns.

“We might look good on the outside without really being good on the inside.”

Restaurant Style Salsa

Oh my!!  This is addicting.

• 1 (28-oz) can whole tomatoes with juice
• 2 (10-oz) cans Rotel diced tomatoes and green chilies
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1 whole Jalapeno, quartered and sliced thin
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/2 cups cilantro (more to taste)
• 1/2 lime, juiced

Note:  This is a very large batch.  I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine all ingredients in a food processor or blender.  Pulse until you get the salsa to the consistency you’d like – I do about 10 to 15 pulses.  Test seasonings with a torillla chip and adjust as needed.

Refrigerate salsa for at least an hour.  Serve with tortilla chips or cheese nachos.

Makes 3+ pints salsa.

“The wicked flee though no one pursues, but the righteous are as bold as a lion.”

Dill Dip

I can’t count how many times I have made this over the years.  It is a most requested recipe.

• 2/3 cup mayonnaise
• 2/3 cup sour cream
• 1 teaspoon dried minced onion
• 1 teaspoon dried parsley
• 1 teaspoon dill weed
• 1 teaspoon Beau Monde seasoning
• Green food coloring (1-2 drops, depending on how green you want it)

Mix all ingredients and refrigerate for an hour.  Serve with an assortment of veggies.

“What we teach our children today will influence tomorrow’s world.”

Best Deviled Eggs

• 6 hard-cooked eggs
• 1/4 cup mayonnaise
• 1 1/2  tablespoons sweet pickle relish
• 1 teaspoon prepared mustard
• 1/8 teaspoon salt
• 1/8 teaspoon paprika, opt.

Slice eggs in half lengthwise, and carefully remove yolks.  Mash yolks with mayonnaise.  Add relish, mustard, and salt; stir well.  Spoon yolk mixture into egg whites.  Sprinkle with paprika.

“Like a compass, the Bible always points you in the right direction.”