Philadelphia Cream Cheese Cookbook
2 pkg. (8 oz. each) cream cheese, softened
2 cans (6 oz. each) crabmeat, drained, flaked
1/2 cup shredded Parmesan Cheese
1/4 cup sliced green onions
1 tablespoon horseradish
1 teaspoon hot pepper sauce
Preheat oven to 350°F. Mix all ingredients with electric mixer on medium speed until well blended.
Spoon into 9-inch pie plate or quiche dish. Bake 25 to 30 min. or until lightly browned. Serve with assorted crackers.
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Antipasto Squares
www.allrecipes.com
2 (10 ounce) cans refrigerated crescent dinner rolls
1/4 pound thinly sliced deli ham
1/4 pound thinly sliced provolone cheese
1/4 pound thinly sliced Swiss cheese
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced pepperoni
1 (12 ounce) jar roasted red peppers, well drained, cut into thin strips (I lay them on paper towels before I start)
3 eggs
3 tablespoons grated Parmesan cheese
1/2 teaspoon ground black pepper
Preheat oven to 350 degrees F.
Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Prebake the crust for approximately 5 minutes (this has helped issues I had with the bottom layer getting a little soggy). Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.
In a bowl, beat the eggs lightly, and stir in the Parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature
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