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-Recipes-
Appetizers & Beverages

Bedrock Press Gourmet Recipes

Index of Recipes  Next Category
On This Page:

Bacon Wrapped Stuffed Shrimp

1/4 teaspoon salt
1/2 tsp. ground black pepper
1/8 tsp. ground cayenne pepper
1/2 tsp. paprika
1 tsp. dried parsley flakes
1/2 tsp. garlic powder
2/3 c. ranch dressing
1/2 tsp. dried cilantro
10 slices lean bacon
12 jumbo shrimp
3 fresh jalapeno peppers
1 c. water, room temperature
2-3 oz. jalapeno jack cheese

Prepare the seasoning blend by combining salt, black pepper, cayenne pepper, paprika, parsley flakes and garlic powder in a small bowl; set aside. To prepare the dipping sauce, combine the ranch dressing with the cilantro in a medium bowl, stir well to blend and set aside. Cook bacon slices in a heavy skillet over medium/high heat for 3 minutes per side without letting it brown. (Bacon should be somewhat undercooked so that when it cools it will easily wrap around the shrimp). Remove bacon slices from skillet and drain on paper towels. Shell shrimp, leaving the last segment of shell and tail. Remove the dark "vein" from the back of the shrimp. Cut down into the back of each shrimp without cutting all the way through, forming a pocket for the pepper and cheese. Pour water into a small microwaveable-bowl and add shrimp. Remove stem ends from jalapeno peppers and slice in half lengthwise; add to bowl with water and shrimp; microwave for 60 to 90 seconds. Shrimp should start to firm up and change color. Immediately drain water from the bowl, remove the jalapeno slices and pour cold water over the shrimp. Place shrimp and pepper slices onto paper towels to drain off excess water. Cut jalapeno slices in half lengthwise and remove seeds and membrane (total of 12 slices). Cut cheese into 1-inch long slices approximately 1/4-inch thick. Begin stuffing shrimp by placing one slice of jalapeno pepper into the pocket cut in the back of the shrimp, then place a cheese slice over the jalapeno slice. To wrap bacon around shrimp, start wrapping with the thinnest end of the bacon and go 1-and-1/2 times around the shrimp; cut off excess bacon and slide a wooden toothpick through the shrimp, starting with the side where the bacon covers the cheese and piercing through the cut end of the bacon on the other side; repeat with remaining shrimp. Place on a baking sheet and sprinkle a light coating of the seasoning blend over the wrapped shrimp. Broil for 3 to 4 minutes per side or until the bacon begins to brown and the cheese starts to melt. Remove from oven and cool slightly on paper towels to drain excess fat. Serve with dipping sauce. Serves 4 to 6 as an appetizer or may be served over a bed of rice as an entrée.
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Baked Crab Dip

1 (6-oz.) can crabmeat, drained
8 oz. cream cheese, softened
2 T. grated onion
1 T. whole milk
½ tsp. salt
¼ tsp. ground black pepper
¼ tsp. Worcestershire sauce
Paprika
1 T. thinly sliced green onion, for garnish

Drain liquid from crabmeat and pick over to remove any membrane or shell. In a medium bowl, combine crabmeat, cream cheese, onion, milk, salt, pepper and Worcestershire sauce. Stir well. Place mixture in an ovenproof serving dish; sprinkle with a little paprika. Bake at 375oF for approximately 15 minutes or until thoroughly heated. Sprinkle hot dip with sliced green onion. Serve warm with assorted crackers. Yields approximately 2 cups.
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Bayou Party Dip

1 (7-oz.) jar roasted red peppers, drained and chopped
1 (8-oz.) pkg. cream cheese, softened
¼ tsp. garlic powder
¼ tsp. coarsely ground black pepper
2 dashes - ¼ tsp. ground Cayenne pepper
   (amount depends on personal taste)

Drain roasted red peppers, chop and place in a mixing bowl. Add softened cream cheese, garlic powder and black pepper. Mix until ingredients are well blended. Stir in Cayenne pepper in small amounts until dip is seasoned to taste. Cover and refrigerate for a minimum of 1 hour before serving to allow flavor to develop. Serve with assorted crackers or an assortment of fresh vegetables cut in bite-size pieces for dipping.
Yields 16 (2-tablespoon) servings.

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Blackberry Tea

1¼ c. granulated sugar
3 c. fresh or thawed frozen blackberries
Pinch of baking soda
1 T. chopped fresh mint or 1 tsp. dried mint
2 family-sized tea bags
6½ c. boiling water, divided

Combine sugar and blackberries in a large container. Crush berries with a wooden spoon. Add baking soda and mint. Stir to mix well and set aside. Place tea bags into a container and pour in 4 cups of boiling water. Let tea steep for 3 to 4 minutes. Remove tea bags and stir in blackberry mixture; let stand at room temperature for 1 hour. Strain blackberry/tea mixture through a mesh strainer into a large pitcher; discard strained solids. Add remaining 2½ cups of water and stir until ingredients are well mixed and sugar has completely dissolved. Cover and chill until ready to serve.
Yields approximately 1 quart.
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Brie in Puff Pastry

1 egg, lightly beaten
1 T. water
1 sheet frozen puff pastry, thawed
¼ c. apricot jam
1 (13.2-oz.) round Brie or Camembert cheese

Whisk egg and water together in a small bowl until well blended; set aside. Roll thawed pastry sheet into a 14-inch square. Spread jam into a 4½-inch circle in center of pastry. Place cheese over jam, fold pastry around cheese and trim excess dough; pinch edges to seal. Place seam side down on an ungreased baking sheet. Brush top of pastry with egg mixture. Bake at 400oF until pastry is puffed and golden brown (20 to 25 minutes).
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Café Au Lait

1 T. plus 2 tsp. granulated sugar
1 c. hot whole milk
1 c. hot, freshly brewed coffee

Caramelize sugar in a heavy skillet. Remove from heat. Gently heat milk in a small saucepan over low heat (or heat in microwave in a small microwave-safe container). Slowly add hot milk to caramelized sugar. Stir continuously to dissolve sugar. Fill each of two coffee mugs with ½ cup of hot coffee and stir in ½ cup of sweetened milk. Add additional sugar if desired. Yields 2 servings.
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Cajun Meatballs

2 lb. lean ground beef
1 T. Tabasco pepper sauce
2 T. Cajun seasoning
2 T. Worcestershire sauce
2 T. dried parsley flakes
½ c. finely chopped onion
½ c. seasoned bread crumbs
½ c. whole milk
2 eggs, lightly beaten
1 c. barbecue sauce
1 c. peach preserves

Lightly grease a medium baking sheet. In a large bowl, thoroughly mix ground beef, Tabasco sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and eggs. Form mixture into golf ball size meatballs and place on greased baking sheet. Bake in preheated 350oF oven for 30 to 40 minutes or until meatballs are fully cooked. Remove meatballs from oven and transfer to paper towels to absorb excess fat. In a small bowl, prepare sauce by whisking together barbecue sauce and peach preserves until well blended. Place warm meatballs in a serving dish and cover with sauce. Toss meatballs thoroughly to coat with sauce. Serve warm.
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Candied Pecans

1 c. firmly packed brown sugar
¼ c. orange juice
2 c. pecan halves

Combine sugar and orange juice in a medium bowl; stir well. Add pecans to mixture; toss gently to coat. Spread pecans on a buttered baking sheet. Bake at 350oF for 10 to 12 minutes or until lightly browned, stirring occasionally. Remove pecans from pan and place on buttered aluminum foil. Let cool completely; break pecans apart, if necessary. Yields 2 cups.
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Cappuccino Punch

¼ c. instant coffee granules
½ c. granulated sugar
1  c. boiling water
2 qt. whole milk
1 qt. chocolate ice cream, softened
1 qt. vanilla ice cream, softened

Prepare coffee mixture ahead by combining coffee granules and sugar in a small bowl. Pour in boiling water and stir until dissolved; cover and refrigerate until chilled. Just before serving, pour chilled coffee mixture into a large punch bowl and stir in cold milk. Add scoops of softened chocolate and vanilla ice cream; gently stir until melted. Yields approximately 1 gallon.
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Cayenne Toast

3 loaves French bread
1 c. olive oil
2 tsp. salt
2 tsp. granulated sugar
2 tsp. ground Cayenne pepper
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. paprika
2 tsp. ground black pepper
Dash Tabasco sauce

To prepare toast: Cut French bread into 1/4-inch slices using a serrated bread knife. Whisk olive oil, salt, sugar, Cayenne pepper, garlic powder, onion powder, paprika, black pepper and Tabasco sauce together in a mixing bowl. Using a pastry brush, lightly coat one side of each bread slice with olive oil mixture and arrange slices in a single layer (coated-side-up) on ungreased baking sheets. (Whisk mixture frequently to keep seasonings well mixed.) Dry bread slices in a preheated 200F (95C) oven for approximately 1 hour or until crisp. (Bread should have the crisp texture of Melba toast when done.) Remove toast from oven and cool on wire racks. When toast is completely cooled, store in airtight containers until served. Yields 12 to 18 servings.
Recipe Note: Cayenne Toast may be served immediately or up to two days after preparing; toast may also be frozen for up to two months. To ‘recrisp’ frozen toast, arrange slices in a single layer on an ungreased baking sheet and heat in a 350F oven for 5 to 7 minutes. Serve with soup and salads. This toast makes a wonderful party cracker. Exceptional when served with cream cheese topped with Jezebel Sauce as an appetizer. (See 'Recipe Index' for Jezebel Sauce recipe.)
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Cheese & Spinach Pinwheels

12 oz. (1-1/2 c.) sour cream
1 c. (4 oz.) shredded Cheddar cheese
1/2 c. chopped pitted ripe olives
1 (10-oz.) pkg. frozen chopped spinach, thawed, well drained
1 (8 oz.) can water chestnuts, drained, chopped
1/8 tsp. salt
1 T. finely chopped onion
1/2 tsp. finely chopped garlic
1 tsp. Louisiana hot sauce
6 (10-inch) flour tortillas

In a medium mixing bowl, combine sour cream, cheese, olives, spinach, water chestnuts, salt, onion, garlic and hot sauce; stir together until all ingredients are well combined. Spread approximately 1/2 cup of spinach mixture on each tortilla. Roll up tortillas tightly and wrap individually in plastic wrap. Refrigerate until firm (at least 2 hours). To serve, remove plastic wrap and cut each rolled tortilla into 10 slices. Yields 5 dozen pinwheels.
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Coconut Shrimp

6 T. cornstarch
¾ tsp. salt
½ tsp. ground Cayenne pepper
2 c. flaked coconut
18 uncooked jumbo shrimp
3 egg whites
Peanut or vegetable oil for frying

In a shallow dish, combine cornstarch, salt and Cayenne pepper; set aside. In another shallow dish, place coconut. Peel and devein shrimp leaving tails intact. Starting at the tail, make a slit down the inner curve of each shrimp; press lightly to flatten. In a mixing bowl, beat egg whites until stiff peaks form. Coat shrimp with cornstarch mixture, dip into egg whites, then coat with coconut. Heat oil to 375oF in an electric skillet or deep fryer. Fry shrimp (a few at a time) for 1 to 1½ minutes on each side until golden brown. Remove from oil and drain on paper towels. Yields 18 appetizers or serves 3 as an entrée.
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Crab Stuffed Mushrooms

12 lg. mushrooms
2 T. olive oil
1/2 c. Italian bread crumbs
1/4 c. grated Parmesan cheese
6 oz. lump crabmeat (canned or fresh picked, not imitation)
2 finely chopped green onions
2 cloves garlic, minced
1 egg, lightly beaten
2 T. mayonnaise
1 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper

Gently rinse mushrooms under cool water. Wipe clean and remove excess moisture from mushrooms with paper towels. Spoon out the gills and the base of the stems, making deep cups. Reserve stems, discard gills and set caps aside. Finely chop stems and combine with bread crumbs, Parmesan cheese, crabmeat, green onions, minced garlic, egg, mayonnaise, lemon juice, salt and pepper. Mix until ingredients are well distributed and moistened. Lightly brush mushroom caps with olive oil, and place 'cup-side-up' in a buttered baking dish. Spoon equal amounts of crab mixture into mushroom caps. Bake at 350°F for 25 minutes. Serve warm. Yields 4 to 6 servings as an appetizer.
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Crab Toast

8 oz. crabmeat
1 (8-oz.) pkg. cream cheese
1 T. garlic powder
¼ c. chardonnay
¼ c. thinly chopped green onions
½ tsp. coarsely ground black pepper
½ tsp. Worcestershire sauce
¼ tsp. Tabasco pepper sauce
1 tsp. freshly squeezed lemon juice
1 tsp. Creole mustard
1 (12-inch) loaf French bread
1½-2 c. grated Cheddar cheese

Drain crabmeat and pick over to remove any membrane or shell; set aside. Melt cream cheese in a saucepan over low heat. Remove from heat and stir in garlic powder and wine. Add green onions, pepper, Worcestershire, and Tabasco sauce; stir well. Cook over medium heat until heated through (approximately 2 minutes.) Stir in lemon juice and mustard. Remove from heat and gently stir in crabmeat. Slice loaf of French bread in half lengthwise. Spread crabmeat mixture evenly over open-face sides of bread. Sprinkle generously with cheese. Bake at 350oF until top is golden and bubbly (7 to 8 minutes). Remove from oven. Slice into 1-inch pieces and transfer to serving platter. Yields 24 appetizers.
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Crab & Shrimp Mold

1 (7.5-oz.) can crabmeat
1 med. onion, finely chopped
1 red bell pepper, finely chopped
3 env. (7-gm. each) unflavored gelatin
3/4 c. water
1 (10.75-oz.) can condensed cream of shrimp soup
1 (8-oz.) pkg. cream cheese, cut into cubes
2 cans (2.5-oz. each) shrimp, drained
3 c. cooked long grain white rice
1 c. mayonnaise
1/4 c. lemon juice
2 T. Worcestershire sauce
2 tsp. Louisiana hot sauce
1 T. garlic powder
1 tsp. ground black pepper
Crisp salad greens

Drain and discard liquid from crabmeat. Place crabmeat in a small bowl and flake with a fork into small pieces. Remove any pieces of cartilage or shell; set aside. Peel and quarter onion; place in bowl of a food processor and pulse 4 to 7 times until onion is finely chopped. Remove seeds and membrane from bell pepper and chop in food processor; set aside. Sprinkle gelatin over water in a small bowl and let stand 1 minute to soften. In a large saucepan, heat undiluted soup over medium heat; add gelatin mixture and stir to dissolve. Add cream cheese and stir until melted. Remove from heat. Add crabmeat, shrimp, chopped onion and bell pepper, rice, mayonnaise, lemon juice, Worcestershire sauce, hot sauce, garlic powder and black pepper. Mix well. Spray a 6-cup mold lightly with nonstick vegetable spray. Pour gelatin mixture into prepared mold and refrigerate until firm. To unmold, pull gelatin mixture from edge of mold with moist fingers, or run a small metal spatula or pointed knife dipped in warm water around edge of gelatin mixture. Carefully invert mold onto a serving plate lined with crisp salad greens. Shake mold and plate to loosen gelatin. Gently remove mold. Serve with assorted crackers or Cayenne Toast
(recipe at http://www.bedrockpress.com/recipe-breads-butters.html#cayenne ). Yields one 6-cup mold.
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Cranberry Shrimp Cocktail

48 (approx. 1 lb.)cooked med. shrimp
1 (16-oz.) can jellied cranberry sauce
1/2 c. chili sauce
2 T. finely chopped onion
2 T. Worcestershire sauce
2 T. red wine vinegar
1 tsp. garlic powder
1 - 2 tsp. prepared horseradish

Shell and devein shrimp; chill until ready to serve. Combine cranberry sauce, chili sauce, chopped onion, Worcestershire sauce, vinegar, garlic powder and horseradish in a medium saucepan. Bring to a boil on medium-high heat. Reduce heat and simmer until onion is tender and sauce thickens slightly (approximately 10 minutes), stirring frequently. Remove from heat and cool to room temperature; refrigerate until well chilled. Fill a large bowl with crushed ice; place a smaller bowl of prepared cocktail sauce in center of ice. Arrange shrimp on ice around bowl of sauce. Makes 6 servings as an appetizer.
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Crawfish Puffs

12 frozen puff pastry shells
3/4 c. (1-1/2 sticks) butter or margarine
1 T. tomato sauce
1/3 c. chopped celery
1/4 c. chopped bell pepper
2/3 c. chopped onions
1 T. minced garlic
1/2 tsp. salt
1/8 tsp. ground cayenne pepper
1/4 tsp. coarsely ground black pepper
1 lb. cooked crawfish tails, deveined
2 tsp. cornstarch
1-1/3 c. water
1/4 c. plus 2 T. fresh chopped parsley
2 c. grated processed cheese
1/4 c. sliced almonds, crushed

Bake pastry shells according to package directions and set aside. Melt butter in a heavy Dutch oven over medium-high heat. Add tomato sauce, celery, bell pepper, onion and garlic; saute, stirring frequently, until vegetables are tender. Stir in salt, cayenne and black pepper. Add crawfish tails, reduce heat to low and simmer for 10 minutes. In a small mixing bowl, add cornstarch and make a paste with a small amount of the water; gradually whisk in the remaining water. Add this solution to the crawfish and continue cooking for an additional five minutes or until thickened. Add 1/4 cup of the chopped parsley, mix well, then remove from heat. Fill baked pastry shells equally with the crawfish filling. Top each puff with grated processed cheese then with crushed sliced almonds. Bake filled shells in a preheated 350F (175C) oven for a few minutes to melt cheese. Remove from oven and sprinkle a small amount of the remaining 2 tablespoons of fresh parsley over each puff. Serve immediately. Yields 6 servings.

Recipe Note: If crawfish tails are not available, an equal amount of cooked small to medium shrimp may be substituted
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CC’s Crazy Crackers

1(20-oz.) pkg. oyster crackers
1 (1-oz.) pkg. dry ranch dressing mix
1 tsp. dried dill weed
1/8 tsp. garlic powder
1 c. canola oil

Place crackers in a large mixing bowl. Sprinkle in dressing mix, dill weed and garlic powder. Drizzle oil over ingredients in bowl; stir frequently until all oil is absorbed. Store in an air-tight container.
Recipe Note: Oyster crackers may be replaced with 4 sleeves of saltine crackers broken into bite-size pieces.
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Drunken Shrimp

1 qt. water
1 lemon, sliced
2 carrots, sliced
1 red bell pepper, sliced
6 new potatoes, halved
1 T. minced garlic
1 onion, quartered
1 T. green peppercorns
1 T. red peppercorns
1 T. white peppercorns
3 bottles beer
Salt and cracked black pepper to taste
Louisiana hot sauce to taste
6 (3-inch) ears corn
36 (10-count) head-on shrimp

In a large roasting pan, combine water, lemon, carrots, bell pepper, potatoes, garlic, onion and peppercorns. Pour beer in slowly to avoid undesirable foam and overflow. Add salt, pepper and hot sauce. Place pan on stove, cover and bring mixture to a rolling boil. Reduce heat to simmer, and steam vegetables for 15 to 20 minutes or until potatoes are fork tender. Add corn and cook 5 minutes. Add shrimp, stir and cook for 3 minutes or until pink and curled. Do not overcook. Remove from heat, cover and steep in beer marinade for an additional 5 to 7 minutes. Do not remove cover. Serves 6 as an appetizer.
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Fried Crab Wontons

1 (6.5-oz) can crabmeat, drained
1 (3-oz.) pkg. cream cheese, room temperature
1 tsp. steak sauce (any brand)
1/2 tsp. garlic powder
24 wonton wrappers
Vegetable oil for frying

Drain liquid from crabmeat and pick over to remove any membrane or shell. In a medium bowl, mix crabmeat, cream cheese, steak sauce, and garlic powder until well blended. Place 1-1/2 teaspoons of crab mixture in the center of a wonton wrapper.
Moisten the edges of the wrapper with water; fold in half diagonally and press edges to seal. Repeat with remaining filling and wonton wrappers. Heat 1/4-inch of vegetable oil in a large skillet over medium-high heat. When oil has heated to 375F (190C), carefully add the wontons, in batches, and fry until lightly browned (approximately 1 to 2 minutes on each side). Remove from oil to a paper towel-lined platter to drain before serving. Serve with duck sauce. Yields 6 servings (4 per serving).

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Fresh Fruit Dip

1 c. plain nonfat yogurt
¼ c. granulated sugar
¼ c. orange juice
1 T. grated orange peel
2 c. frozen whipped topping, thawed

Mix yogurt, sugar, orange juice, and orange peel in a medium bowl until blended. Gently stir in whipped topping; cover and refrigerate for several hours or until chilled. Serve with strawberries and other fresh fruit cut in bite-size pieces for dipping.
Yields 3 cups or 24 (2-tablespoon) servings.

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Guacamole Deviled Eggs

6 whole eggs in the shell
2 ripe avocados, peeled, pitted, and mashed
1 T. chopped cilantro
1 T. minced green onion
2 tsp. minced seeded jalapeno pepper
2 tsp. fresh lime juice
1/2 tsp. salt, or to taste
1 dash hot pepper sauce (e.g. Tabasco), or to taste
1 tsp. Worcestershire sauce, or to taste
1 tsp. Dijon-style prepared mustard
Paprika for garnish

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover saucepan and let eggs stand in the hot water for 10 to 12 minutes. Remove eggs from hot water, cool, and peel. Slice hard-cooked eggs in half and remove yolks to a mixing bowl. Combine egg yolks with mashed avocado, cilantro, green onion, and jalapeno. Stir in lime juice, and season with salt, hot sauce, Worcestershire sauce and mustard; mix well. Adjust seasoning to taste. Fill empty egg white halves with egg yolk mixture. Chill; sprinkle deviled eggs with paprika just prior to serving. Yields 6 servings.
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Homemade Lemonade

5 c. cold water, divided
1 c. granulated sugar
Juice from 5-6 lemons
1 thinly sliced lemon

To prepare syrup, blend 1 cup of water and sugar in a small saucepan. Bring to a boil over medium heat, stirring frequently, until sugar dissolves completely. Remove from heat, let cool to room temperature then refrigerate. Once syrup is well chilled, add lemon juice; stir well. Add remaining 4 cups of cold water and stir. Pour into a large pitcher or thermos and add thin lemon slices. Serve over ice. Yields 6 servings.
Recipe Note: Prepare additional lemonade and freeze in ice cube trays; add the cubes to keep lemonade cold and to prevent it from being diluted.

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Honey-Glazed Snack Mix

5 c. bite-size crispy corn cereal squares
3 c. miniature pretzels
2 c. pecan halves
1/2 c. butter or margarine, melted
1/2 c. honey

In a 15x10x1-inch baking pan combine cereal, pretzels and pecans; set aside. In a small bowl, stir together butter and honey until well mixed. Pour honey mixture over cereal mixture; stir until well coated. Bake in a 300F (150C) preheated oven for 10 minutes; stir. Continue baking for an additional 10 to 15 minutes or until cereal is glazed and honey mixture is absorbed. Immediately transfer snack mix on waxed paper and allow snack mix to cool completely. Store in a tightly covered container. Yields 32 (1/4 cup) servings.
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Hot Pepper Cheese Dip

1 (8 oz.) pkg. cream cheese, softened
1 c. sour cream
2 c. (8 oz.) shredded Monterey Jack with Jalapeno cheese
1/4 c. chopped ripe olives
1 (2 oz.) jar diced pimiento, drained
1 T. thinly sliced green onion

In a small mixer bowl, combine cream cheese and sour cream. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). Stir in (by hand) shredded cheese, chopped olives, diced pimiento and sliced green onion. Cover and refrigerate for a minimum of 2 hours to allow flavors to develop. Serve with tortilla chips. Yields a scant 4 cups of dip.
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Jezebel Sauce

1 (10-oz.) jar apple jelly
1 (10-oz.) jar pineapple jam
1 (5-oz.) jar prepared horseradish
1/4 c. dry English blend mustard
1 tsp. dried crushed red pepper

To prepare sauce: Process apple jelly, pineapple jam, horseradish, dry mustard and pepper in a food processor until smoothly blended. Store the blended sauce in a covered glass container under refrigeration for up to 3 weeks. Sauce is best if prepared the day before serving to allow flavor to fully develop. Yields approximately 2½ cups.
To serve: Traditionally, Jezebel Sauce has been served as an appetizer in southern Louisiana. To do so, simply bring prepared sauce to room temperature, pour over softened cream cheese and spread on crackers or Cayenne Toast (see ‘Recipe Index’). However, the complex blend of this sweet-yet-peppery-tasting sauce is a delicious garnish for pork, chicken and boiled shrimp. It also makes a superb dip for chicken nuggets. To use as a glaze for grilled pork or chicken, brush on meat during the last three minutes of cooking. Excellent!
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Josef’s Shrimp Remoulade

1 lb. raw shrimp (med. to lg.)
1 stalk celery, coarsely chopped
3 green onions, coarsely chopped
2 T. fresh parsley
1/2 tsp. garlic powder
1 tsp. prepared horseradish
3 T. mayonnaise
2 T. Creole mustard
1/2 c. tomato ketchup
1/2 tsp. Worcestershire sauce
1/2 tsp. Cajun seasoning
1/2 tsp. Louisiana hot sauce
4 T. olive or vegetable oil

To prepare shrimp: Drop shrimp into boiling water (seasoned with a few drops of Liquid Crab-Boil, if desired). Cook for approximately 3 to 4 minutes. (Never overcook shrimp.) Peel and devein shrimp; refrigerate until ready to prepare appetizers.
To prepare remoulade sauce: Finely chop celery, green onions and parsley in a blender or food processor. Blend in garlic powder, horseradish, mayonnaise, mustard, ketchup, Worcestershire sauce, Cajun seasoning, and Louisiana hot sauce. Slowly drizzle in oil and continue to blend until sauce is smooth. Refrigerate sauce for a minimum of 2 hours before serving to allow flavor to fully develop. Yields approximately 1 cup of sauce.
To prepare shrimp appetizers: Arrange chilled shrimp on a bed of lettuce in each of 4 cocktail glasses or on small salad plates. Spoon chilled remoulade sauce over shrimp. Serve cold. Yields 4 appetizers.
Recipe Note: Sauce keeps well for up to 5 days under refrigeration. It may also be used as a spread when preparing seafood Po-Boys or as a dip for boiled crawfish.
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Layered Avocado Dip

2 ripe avocados, peeled, pitted and diced
1-1/2 T. lime juice
1/4 c. chopped fresh cilantro
1/4 c. salsa
Garlic salt to taste
Ground black pepper to taste
1 (8-oz.) container sour cream
1 (1-oz.) pkg. taco seasoning mix
1 (16-oz.) can refried beans
4 Roma (plum) tomatoes, finely diced
1 bunch green onions, finely chopped
2 c. shredded Mexican-style cheese blend
1 (2.25-oz.) can black olives, drained and finely chopped

Mash the avocados in a medium bowl. Mix in lime juice, cilantro, salsa, garlic salt and pepper; set aside. In a small bowl, blend sour cream and taco seasoning; set aside. Spread the refried beans on the bottom of a 13x9-inch dish or large serving platter. Top with sour cream mixture, then layer with avocado mixture. Top with tomatoes, green onions, Mexican-style cheese blend and black olives. Serve at room temperature with tortilla chips.
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Layered Seafood Appetizer

2 (8-oz.) pkg. cream cheese, softened
2 T. mayonnaise
1 tsp. ground Cayenne pepper
½ tsp. garlic powder
1 tsp. Creole or Dijon mustard
¾ c. finely diced fresh tomatoes
½ c. sliced green onion tops
1 lb. cooked, peeled shrimp or lump crabmeat
½ c. shredded cheddar cheese

In a medium mixing bowl, cream together cream cheese, mayonnaise, Cayenne pepper, garlic powder and mustard. Evenly spread mixture in the bottom of a pizza pan or 12-inch round tray. Sprinkle tomatoes and onions over cream cheese mixture. Top with shrimp or crabmeat and shredded cheese. Chill until served. Serve with assorted crackers or tortilla chips.
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Luau Lemonade

3 qt. water
2 c. granulated sugar
5 lemons
5 limes
5 oranges

Add water and sugar to a gallon container; stir to dissolve sugar. Squeeze the juice from 4 of the lemons, limes and oranges; add to sugar solution and mix well. Refrigerate until chilled. To serve, thinly slice the remaining lemon, lime and orange and set aside for garnish. Fill tall glasses half-way with ice, add fruit slices and pour in chilled lemonade. Yields approximately 1 gallon.
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Marinated Antipasto Platter

Marinade:
1/2 c. olive or canola oil
1/2 c. white wine vinegar
2 T. country-style Dijon mustard
1 T. honey
1/8 tsp. salt
1/2 tsp. coarsely ground black pepper
1 tsp. dried basil leaves
1 tsp. dried parsley
1/4 tsp. dried oregano leaves
1 tsp. minced garlic
Antipasto:
2 c. canned whole mushrooms, drained
1 pt. cherry tomatoes
1 med. green bell pepper, cut into 1/4-inch strips
1 (5.75-oz.) can pitted ripe colossal olives, drained
1/3 lb. thinly sliced roast beef, each slice cut into 1-inch strips,
rolled up and fastened with a wooden pick
2 (6-oz. each) jars marinated artichoke hearts, drained
1 (11.5-oz.) jar peperoncici (pickled peppers), drained
1/2 lb. Provolone or Mozzarella cheese, cut into 1/2-inch cubes
1/4 lb. thinly sliced salami, rolled up and fastened with wooden picks

Prepare marinade in a medium bowl by stirring together oil, vinegar, mustard, honey, salt, pepper, basil, parsley, oregano and garlic. Place each of the following ingredients in their own separate container: mushrooms, tomatoes, green peppers, olives and roast beef. Pour approximately 1/4 cup of marinade into each container; stir to coat. Cover containers and refrigerate, stirring occasionally, for a minimum of 4 hours (best if allowed to marinate overnight). To serve, drain marinade from vegetables, olives and roast beef and arrange on a lettuce-lined platter with artichokes, peperoncici, cheese and salami. Yields 16 servings.

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Mimosa

This orange juice and champagne cocktail is a classic drink served at brunches and is especially popular at jazz brunches in New Orleans.

2 oz. chilled orange juice
2 oz. chilled champagne
Orange slice for garnish (optional)

To prepare 1 serving, pour orange juice into a tall champagne flute and then add champagne. Do not stir. The champagne will mix down into the orange juice and stirring will cause the cocktail to lose its sparkle (bubbles). Garnish with an orange slice, if desired.
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Mock Crawfish Dip

½ stick butter or margarine
1 sm. onion, finely chopped
2 cloves garlic, minced
1 sm. green bell pepper, finely chopped
3 green onions, thinly sliced (separate green and white pieces)
1 (10¾-oz.) can condensed golden mushroom soup, undiluted
1 (6½-oz.) can tuna packed in water, rinsed, drained and shredded
1 T. fresh parsley, finely chopped
¼ ts