the celery and cook for 5 minutes. Add olive oil
ith the seafood sauce.
Seafood Sauce: Cook the shallots in a pan for about
Spread softened cream cheese into the bottom of a 9\" plate.
A pie plate works well for this.
Spread the seafood sauce on top of the cream cheese covering to the edges.
Sprinkle imitation crab meat over the top.
(genuine crab can be used for this recipe but the imitation works really well).
Serve using little spreading knives (I suggest you have at least four of these knives) with assorted crackers.
YUM!
Fry over a moderate heat for 6-7 minutes, until the
Prepare sauces and set
aside.
Cook noodles in boiling water to which you add
olive
oil
to prevent sticking.
When done to \"al dente\", prepare a
large
baking
pan
and place a layer of sauce, sprinkled
with
a
little Parmesan cheese and pepper. Place a layer of white sauce and repeat process until all ingredients are used, ending
with red sauce.
Bake for 20 to 30 minutes or until top
of lasagne is golden.
Let stand 5 minutes before serving.
Makes 8 servings.
Combine all ingredients (except seafood sauce) and mix by hand.
Shape into mound on serving dish.
Serve with crackers. Seafood sauce may be poured on top, if desired.
reserve the other half for the sauce.
Chop fish fillets roughly
dd celery salt, salt, hot sauce, and eggs. Pulse until smooth
Put cream cheese on a serving dish.
Pile shrimp or crab on top.
Pour on seafood sauce.
Serve with a variety of crackers.
Mix together cream cheese, sour cream and soup mix, then spread on round platter.
Spread seafood sauce over mixture.
Add shrimp and top with green onions.
Serve with assorted crackers.
Knead softened cream cheese with shrimp or crab and form into a ball.
Top with seafood sauce.
Serve with Ritz or butter crisp crackers.
In a mixing bowl, beat cream cheese until smooth.
Spread onto a 10-inch serving plate.
Combine crab, seafood sauce, horseradish and lemon juice; mix well.
Spread over cream cheese.
Serve with crackers.
Make sauce and
add
peeled and deveined shrimp last 10 minutes of cooking
time.
Serve
with crusty Italian bread or over spaghetti, if desired.
nly need 1/2 the recipe for the sauce, or make only 1
n the beer and mix for a minute or so.
he 1/2 cup pecans for the crust in a food
For the sauce:.
In a medium bowl,
For the polenta, bring stock and
For Chimichangas: Place 1 candy bar
See recipe for Brown Sauce.
Dissolve bouillon cube in boiling water.
Mix in Brown Sauce, parsley and lemon juice.
Add butter and season with salt and pepper to taste just before serving.