1 1/2 packages sour cream
3 small cans crab meat
1 package onion soup mix
1 teaspoon Worcestershire sauce
1/2 bunch green onions, chopped
1 teaspoon lemon juice
Dash of salt
Dash of pepper


BAKED ARTICHOKE AND  ROASTED GARLIC DIP

2 cans artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup mozzarella, shredded, plus 1/4 cup for topping
1/4 cup grated parmesan, plus 1/4 cup for topping
1/4 cup shredded parmesan, plus 1/4 cup for topping
3 cloves roasted garlic, mashed to a paste
Crackers or toasted bread for dipping


DIP

1 package chopped frozen spinach, thawed and water wrung out
1 jar marinated artichoke hearts
1 cup mayonnaise
1 cup sour cream
1 1/2 cups pepper jack cheese

Method Thaw spinach in microwave for 3 minutes and then ring out all water. It is very important that spinach has no water or dip will be runny. Place spinach in a bowl. Drain artichoke hearts and roughly chop them. Add to spinach along with mayonnaise, sour cream and pepper jack cheese. Bake at 350 degrees until it bubbles 25-30 minutes.
Notes: It is very important to let the spinach cool after taking it out of microwave. You can get a pretty nasty burn trying to handle it too soon.


DIP

3 cups chopped Vidalia onion
3 cups shredded Swiss cheese
2 1/2 cups mayo
3 dashes of garlic salt

Method Mix all ingredients and place in 2 quart greased casserole dish. Bake in preheated oven at 350 degrees for 35 - 40 minutes -- until lightly browned. Serve with corn or tortilla chips.
Notes: Can also be served as a side dish or, even, as a topping for burgers.

ARTICHOKE PARMESAN DIP

PUMPKIN CHEESE BALL

1 pkg  (8 OZ) cream cheese, softened

1/2 C canned or cooked pumpkin

1 can (8 oz) crushed pineapple, well drained

2 C (8 oz) shredded sharp cheddar cheese

1 package ( 2 1/2 oz) dried Beef, finely chopped

1 Tablespoon finely chopped onion

celery leaves

crackers and/or raw vegetables

In a mixing bowl, beat cream cheese, pumpkin and pineapple.  Stir in cheddar cheese, beef and onion.  Shape into ball: place on a serving platter. Score side with a knife to resemble pumpkin and add celery leaves for a stem.  Serve with crackers and/or vegetables  YIELD: 3 cups

ANTIPASTO ITALIAN ROLL-UPS

We used Alessi sundried tomato spread.  You'll find it in a jar along with other sun-dried tomato products.  The blend of herbs, olive oil, and sun-dried tomatoes is also good tossed with pasta or as a topping on grilled beef, pork or fish.

1 Tablespoon fat free sour cream

1 Tablespoon sun-dried tomato spread

2 (6 -inch) fat free tortillas

1/2 Cup fresh basil leaves

1/3 cup chopped bottles roasted red bell peppers

2 oz. part-skim mozzarella cheese, thinly sliced.

1 oz thinly sliced reduced-fat salami

1. Combine the sour cream and sundried tomato spread.  Spread 1 Tablespoon of the tomato mixture down center of each tortilla.  Top each with half of basil, bell pepper, mozzarella cheese, and salami, roll up.  Yield: 2 servings

TEMPTING TUSCAN DIP

Prep 10 min. Bake 10 min.

1  15oz can cannellini or other white beans, drained

1   teaspoon prepared minced garlic

1   med. onion, chopped (1/2 c)

1/2   cup  chopped roasted red pepper

1/4  cup chopped Italian parsley

1   Tablespoon Italian salad dressing

1  cup  shredded mozzarella cheese (4 oz)

2   Tablespoon grated Parmesan cheese

breadsticks, toasted pizza bread wedges, baguette slices, or crackers

Heat oven to 350. place beans and garlic in a blender container; blend till smooth.  Spread on bottom of an oven -proof 9-inch plate or pie plate.  Combine onion, roasted red pepper, Italian parsley, and Italian salad dressing; spoon over bean layer.   Top with mozzarella cheese and Parmesan cheese.

Bake 10-15 mins. or till heated through.  Serve with breadsticks, toasted pizza bread wedges, baguette slices, or crackers  Makes 12 or 16 servings.

CRANBERRY-PUMPKIN BREAD

3 1/2 cups all purpose flour

1 teaspoon baking powder

2 teaspoons baking soda

3/4 teaspoon sale

 1 2/3 cup sugar

2  teaspoons pumpkin pie spice

1  (16 oz) can whole berry cranberry sauce

1 (15 oz) can pumpkin

4 large eggs, lightly beaten

2/3 cup vegetable oil

3/4 cup chopped walnuts

Orange Glaze

Combine first 6 ingredients in a large bowl;  make a well in center of mixture.  Combine cranberry sauce and next 3 ingredients; add to dry ingredients, stirring just until blended.  Stir in walnuts.  Pour batter into two greased 9x5x3 inch loaf pans.

Bake 350 for 1 hour or until a wooden toothpick inserted in center comes out clean.

Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely or wire racks.  Drizzle with Orange Glaze.  Yield 2 loaves.

PEPPERCORN PASTRIES WITH BEEF AND HORSERADISH CREAM

1/2  of a  17 1/4-oz package (1 sheet) frozen puff pastry, thawed

1 slightly beaten egg

1 teaspoon water

1 8-oz carton dairy sour cream

2 Tablespoons assorted snipped fresh herbs, such as basil, oregano, thyme, dill, ad or parsley

4 teaspoons prepared horseradish

1 Tablespoon milk

1 clove garlic, minced

8 oz thinly sliced chilled medium-rare beef tenderloin or very thinly sliced deli-style beef, cut into 1 1/2 inch wide strips

1 teaspoon cracked pepper

assorted fresh herbs

UNFOLD puff pastry sheet, roll into a 15x10 inch rectangle.  Cut rectangle crosswise into 10   1 1/2inch-wide strips;  cut strips crosswise into thirds.  Place pieces about 1 inch apart on two ungreased baking sheets.  Combine egg and water. Brush egg mixture onto rectangles.

BAKE: in a 375 oven for 8-10 minutes or till light brown.  Remove from oven.  Cool completely on a wire rack.  Store in an airtight contained at room temperature up to 3 hours or freeze up to 3 months.

FOR TOPPING, stir together sour cream, the 2 Tablespoons herbs, horseradish, milk, and garlic.  Cover and chill up to 24 hours.

TO TRANSPORT: pack the sour cream mixture and beef with ice packs in an insulated cooler,  Just before serving, spread about 2 teaspoons of the sour cream mixture on each pastry rectangle. leaving  a small border.  Top with a thin slice of beef tenderloin, arranging accordion style.  Sprinkle with pepper. Garnish with fresh herbs.  Arrange on a platter. Makes 30.

NOTE: to roast a 2 to 2 1/2 pound beef tenderloin roast, place meat on a rack in a shallow roasting pan.  Insert a meat thermometer.  Do not add water, and do not cover.  Roast in a 425 oven for 30-45 minutes or till meat thermometer registers 140 degrees.  Remove roast from oven; cover and let stand. Cool slightly.  Cover and chill

Raspberry-Kiwi Fruit Pizza

Prep time: 25 minutes (ready in 2 hours, 20 minutes)

1/2 c Orange Marmalade

1 (18 oz) pkg Pillsbury refrigerated sugar cookies

1/2 c miniature semisweet chocolate Chips

1 (8 oz) container cheesecake-flavored cream cheese

2 kiwi fruit, peeled, sliced

1 pint (2 cups) fresh raspberries

1) Heat oven to 350 Spray 12-inch pizza pan with nonstick cooking spray.  Place marmalade in microwave-safe measuring cup.  Microwave on HIGH for 30 to 60 seconds or until melted and hot.  Strain marmalade, reserving both peel and glaze.  Return glaze to measuring cup. Set aside.

2). Cut cookie dough into 1/4 inch thick slices.  With lightly floured fingers, press slices evenly in bottom of sprayed pan to form crust.  Spread lightly with strained peel.  Sprinkle with chocolate chips.  press chips lightly into dough.

3) Bake at 350 for 18 to 22 minutes or until deep golden brown.  cool 30 minutes or until completely cooled.

4).  Stir cream cheese until of spreading consistency.  Spread over crust.  Arrange fruit on cream cheese layer.  Microwave marmalade glaze on HIGH for 10-15 seconds or until heated.  Brush or spoon glaze over fruit.  Refrigerate at least 1 hour or until set.  Store in refrigerator

Spunky Holiday Shrimp

1 pound fresh or frozen shrimp

4 cups water

1/2 teaspoon salt

1/2 C tequila

1/4 c finely chopped onion

1/4 c lime juice

2 Tablespoons snipped fresh cilantro or parsley

2 Tablespoons olive oil

Dried tomato Aioli (follow recipe)

crushed ice

lime wedges

1. Thaw shrimp, if frozen and rinse in large saucepan, bring water and slat to boiling.  Add shrimp; return to boiling. reduce heat. Simmer,, uncovered, 2 to 3 minutes or till shrimp turn pink,.  drain; Rinse under cold running water, then drain again.  Place the shrimp in a heavy plastic bad set in a shallow dish.

2. For marinade: In a bowl, combine the tequila, the onion, lime juice, herb and the olive oil.  Pour marinade over shrimp. Close bag. Marinate in refrigerator 2 hours, Turning bag occasionally.

3. Prepared Dried Tomato Aioli

PREPARED DRIED TOMATO AIOLI:

In a small bowl, cover 1/2 cup dried tomatoes (not oil packed) with some boiling water.  Let stand 5 minutes, then drain well, discarding liquid.  Finely chop tomatoes. In a small bowl, combine tomatoes, 1 cup mayonnaise, 1 tablespoons snipped fresh cilantro or parsley, 1tablespoon milk, 1 teaspoon minced garlic and 1/8 teaspoon salt.  Transfer to a serving bowl. Cover refrigerate till chilled.  Makes 1 1/4 cups.

4.Serve shrimp on ice with lime wedges and aioli.  Makes 10 servings

Festive Cheese Fondue

1 clove garlic, peeled and halved

1 1/2 cups dry white wine

1 Tablespoon lemon juice

8 ounces shredded swiss cheese (2 cups)

8 ounces shredded Gruyere cheese

2 Tablespoons all-purpose flour

pepper and ground nutmeg to  taste

1 1-pound loaf Italian or French Bread, cut into 1 inch cubes

1. Rub the inside of a fondue pot or chafing dish with cut sides of garlic.  Place the pot on the range top.2. Add the wine to the pot or chafing dish and cook over medium heat till wine is hot, but not boiling.

3. Add the lemon juice. Toss together the swiss cheese, Gruyere cheese and all-purpose flour will well combined.  Gradually add the cheeses to the wine mixture, stirring constantly till the chesses are melted and mixture resembles a creamy sauce.

4. Season with some pepper and some ground nutmeg.  Bring the mixture to boiling and remove from heat.

5. Place the pot or chafing dish filled with cheese over a lighted burner at the table.  Serve with chunks of bread and long forks.  Guests serve themselves and spear the bread to dip In the fondue.  Makes 4 servings

ROASTED PEPPER PASTRY POCKETS

3 tablespoons finely chopped onion

1 clove garlic,k minced

1 Tablespoon margarine or butter

1/2 of an 8-oz pkg. reduced fat cream cheese (Neufchatel)

1/2 of a 7 or 7 1/2 oz jar roasted red sweet peppers, well drained and chopped  (1 1/3 cups)

2 Tablespoons grated Parmesan cheese

1 teaspoon dried Italian seasoning, crushed

1/2 of a 17 1/4 oz package frozen puff pastry (1 sheet), thawed

Milk

Grated Parmesan Cheese

FOR FILLING:

cook onion, and garlic in hot margarine or butter in a small skillet for 3 minutes or till onion is tender, stirring occasionally. Remove from heat. Stir in cream cheese, roasted red pepper, the 2 Tablespoons Parmesan cheese and Italian seasoning.  set aside

UNFOLD: pastry sheet on a lightly floured surface.  Roll into a 100-inch square.  Cut pastry sheet into sixteen 2 1/2 inch squares.  Brush the edges of each pastry square with milk.  Spoon about 1 Tablespoon filling onto the center of each pastry square.  Fold each square in half over the filling. forming a rectangle.  Seal edges by pressing with the tines of a fork.  Cut decorative slit's in the top of each pastry.  Brush with milk and sprinkle with the additional Parmesan cheese.

ARRANGE: pastries on an ungreased baking sheet.  Bake in a 400 degree oven about 20 minutes or till golden.  Remove from baking sheet; cool on wire racks for 5 minutes.  Serve warm. Makes 16

Can be made ahead. Freeze baked pastries in self-sealing plastic bag up to 1 month.  Reheat on a baking sheet in a 350 degree oven for 15 minutes or till hot

JERK PORK CROSTINI

PREP:15 minute, marinate 30 minute: bake 40 minute: stand 15 Min 

2 teaspoons Caribbean Jerk seasoning (dry_

1 Tablespoons olive or vegetable oil

2 teaspoons lime juice

1 1/2 pounds pork tenderloin

Caribbean Mayonnaise   (BOTTOM)

1 loaf (1 pound) French bread cut into 1/2 inch slices

1 mango, cut lengthwise in half, pitted and cut into 1 1/2 inch pieces

Fresh cilantro

1. Mix jerk seasoning, oil and lime juice until blended.  Place pork in shallow glass or plastic dish or resealable plastic food bag.  Coat pork with jerk mixture.  Cover dish or seal bag and refrigerate at least 30 minutes but no longer than 2 hours.

2. Heat oven to 425 spray shallow roasting pan with cooking spray.  Place pork in pan. Insert meat thermometer to tip is in thickest part of pork.   Bake uncovered 35 to 40 minutes or until thermometer reads 155  Cover and let stand about 15 minutes or until thermometer reads 160 and pork is slightly pink in center.  Cut pork into 1.4 inch slices.

3. While pork is standing, make Caribbean Mayonnaise.  Place bread on ungreased cookie sheet.  Bake 3 to 5 minutes or until toasted.  Spread mayonnaise on each bread slice; top with pork and Mango. Garnish with cilantro.  32 appetizers.

CARIBBEAN MAYONNAISE

1/2 c mayonnaise or salad dressing

2 Tablespoons chopped fresh cilantro

1/2 teaspoon grated lime peel

1 T tablespoons lime juice

2 teaspoons honey

1/2 teaspoon ground mustard

Mix all ingredients

Chef Tom Kavanaugh is known for his desserts.  He dollops fluffy meringue over a layered filing of caramel and smooth custard cream to make this rich creation. 

NORTH-WOODS CARAMEL CREAM PIE

1/2 cup butter

1/2 cup packed brown sugar

3 Tablespoons whipping cream

1/2 cup coarsely chopped pecans or walnuts, toasted

1 baked  9-inch pastry shell

2 cups half-and-half, light cream or milk

2/3 cup granulated sugar

3 Tablespoons cornstarch

3 Tablespoons all-purpose flour

1/2 cup half and half, light cream or milk

3 slightly beaten egg yolks

1 teaspoon vanilla

3 egg whites (let stand at room temperature for 30 minutes before using)

1/2 teaspoon vanilla

1/4 teaspoon cream of tartar

6 Tablespoons granulated sugar

1. For the caramel layer:  In a small saucepan, melt the butter   Stir in the brown sugar and bring to boiling.  Stir in the whipping cream and return to boiling.  Add the nuts.  Pour into the baked pastry shell and set aside.

2. For filling:  In a medium saucepan, stir together the 2 cups half and half and the 2/3 cup sugar.  Heat to simmering.  stirring occasionally. Don't boil

3.  In a small bowl, stir together cornstarch, flour, the 1/2 cup half and half and egg yolks. Stir into filling mixture.  Cook and stir over medium heat Till thickened and bubbly: cook and stir 2 minutes more.  Remove from heat; stir in vanilla.  Cover saucepan to keep filling hot while making meringue

4. For meringue: in a large mixing bowl, combine egg whites, vanilla and cream of tartar.  Beat with an electric mixer on medium speed for 1 minute or till soft peaks form ( tips curl).  Gradually add the 6 tablespoons sugar, 1 tablespoon at a time, beating on high speed for about 4 minutes more or till mixture forms stiff, glossy peaks (peaks stand straight) and sugar dissolves.

5. Pour hot filling over caramel layer.  Immediately spread meringue over hot pie filling. making sure meringue seals to edges of pastry to prevent shrinkage.

6. Bake the pie in a 350 degree oven for 15 minutes.  Cool on a wire rack for 1 hour.  Chill the pie for 3 to 6 hours before serving.  Cover for longer storage.  Makes 10 servings

ONE BOWL CHOCOLATE PECAN PIE

1 pkg (8 squares) BAKER'S Semi-sweet Baking Chocolate

1 refrigerated pie crust

2 TBSP butter or margarine

3 eggs, slightly beaten

1/4 cup firmly packed light brown sugar

1 cup KARO Light or Dark Corn Syrup

1 tsp. Vanilla

1 1/2 cups pecan halves or walnut pieces

HEAT oven to 350. coarsely chop 4 squares of the chocolate and set aside.  Line 9 inch pie plate as directed on package with pie crust.  MICROWAVE remaining 4 squares of chocolate and butter in large microwave bowl on High 1 to 2 minutes or until butter is melted. Stir until chocolate is completely melted.  BRUSH bottom of pie crust with small amount of beaten egg.  Stir sugar, corn syrup, eggs and vanilla into chocolate mixture until well blended.  Stir in pecans or walnuts and chopped chocolate.  Pour into pie crust.  BAKE 55 minutes or until knife inserted 2 inches from edge comes out clean.  Cool on wire rack.  Makes 8 servings.

Crab, Shrimp and Cheese Pastries

A terrific baked puff pastry appetizer served at the Kiawah Island Inn and Villa

Makes 18

1 cup spinach julienne

8 ounces crab meat

1/2C grated Monterey Jack cheese

1/2 c grated cheddar cheese

1/2 cup fine dry breadcrumbs

1/2 cup chopped, cooked, peeled, deveined shrimp

1/4 cup fresh lemon juice

1/4 cup minced celery

2 ounces cream cheese, cut into small pieces, room temperature

1 Tablespoons minced green onions

1 teaspoon Old Bay Seasoning

1/2 teaspoon granulated garlic

1/2 teaspoon hot pepper sauce (such as Tabasco)

Dash of Worcestershire sauce

Salt and Freshly ground white pepper

1 1/2  17 ounce packages frozen puss pastry (3 sheets), thawed

3 large egg whites, room temperature

1 egg beaten with 1/4 cup half and half (glaze)

Mix first 14 ingredients in large bowl.  Season with salt and pepper.  (filling can be prepared 1 day ahead: cover and refrigerate).

Preheat oven to 350.  Roll 1 pastry sheet out on lightly floured surface to thickness of 1/8 inch.  Cut and trim into six  4-inch squares.  Repeat with remaining 2 pastry sheets.

Using electric mixer, beat egg whites in large bowl unit stiff but not dry.  Fold into filling.  Spoon 3 Tablespoons filling onto center of each pastry square.  Fold each diagonally in half; pinch edges to seal, forming triangles.  Transfer to ungreased baking sheets, spacing apart.  brush tops with glaze.  Bake until golden brown, 25minutes.   Serve hot

To simplify, spoon filing into premade phyllo shells.  Filing freezes nicely and can be available at your convenience.

Neapolitan cheese log Cream cheese dip

1  lb. cream cheese, separated into 3rds  1/3 in each bowl.

to 1 bowl  add 1/2 c sundried tomatoes (I used sundried tomato pesto)

to 1 bowl add 1/2 c pesto (can substitute with basil, pimento, olive oil and Parmesan cheese)

to 1 bowl add garlic and chives

on saran wrap form sundried tomato mixture into rectangle top that with pesto mixture, the chive mixture.  With saran wrap toll into log, refrigerate to set,  Roll log in chopped nuts and/or edible flowers.

Serve with garlic toast.

Christmas Meatballs

2 eggs beaten,

1 cup dry bread crumbs

1/3 c ketchup

2 tsp minced onion

2 TBSP soy sauce,

2 garlic cloves (minced)

1/4 c chopped dried cranberries

Combine these ingredients,  Shape into 1 inch balls  Bake uncovered, at 450 for 8-10 minutes or until no longer pink.

SAUCE:

1 can (16 oz) whole  berry cranberry sauce

1/2 bottle (6 oz) chili sauce

3 TBSP  brown sugar

3/4 C Ketchup

1/2 C beef broth

2 tsp cider vinegar

2 cloves garlic

1 TBSP prepared mustard

Combine sauce ingredients in a saucepan  simmer for 10 minutes, stirring occasionally,  Pour over meatballs.  Serve warm.