If you had been to my site Creations by Judi you might recognize these recipes…and soaps… I have closed the website and you can now find me at my shops as on the side of this page…
Recipe Creations – Marc and Judi’s…we share tried and true recipes…
My significant other Marc, and I share a love of cooking and entertaining and it seems our friends become the “guinea pigs”, that is the testers of many of our creations. I guess thats one of the things good friends do. Part of the gratification of something turning out right is when you are asked for the recipe.Here then are some of those recipes. The first recipe gets yummier after all the flavours have mellowed together in the oven. It makes enough to fill a small round baking dish and keeps warm for quite some time. You might want to give it a try. It is always a hit for us. Where I indicate dashes and pinches of something increase according to taste. We like it to have a slow heat in taste.
Marc & Judi’s Crab Dip
Crab (can use the artificial packaged kind) 8 oz
Chopped Green Onion 1/4 cup
Lemon juice 1 tsp
Mayonnaise 3 tbsp
Horseradish (nice and hot) 1/2 tsp
Celery salt 1/4 tsp
Tobasco Sauce 8 dashes approx
Red Pepper Flakes a pinch tsp approx.Add all the ingredients exept the crab into a larger size bowl. Mix with a blender or hand mixer until just combined and then add the crab which you have cut into larger chunks. Mix ingredients but leave the crab in small pieces and not pureed. Spoon into a small oven proof container and bake at 350F for about 30 minutes.Place dish on a larger plate surrounded by crackers, small pitas or cocktail rye bread.Might want to take along copies of the recipe to pass around…..Yummy !
Crab Stuffed Mushrooms – Marc and Judi’s
12 large mushrooms
1 envelope Vegetable Soup Mix
6 oz Frozen Crab Meat
½ cup sour cream
3 tbsp. plain bread crumbs
1 tbsp snipped fresh dill (optional)
3 dashes hot pepper sauce (or to taste)
1/8 tsp pepper
2 tbsp butter or margarine, melted
parmesan cheese to cover Instructions:
Preheat oven to 350 degrees. Remove and finely chop the mushroom stems.
In medium bowl, combine chopped mushroom stems, vegetable soup mix, crabmeat, sour cream, bread crumbs, dill, hot pepper sauce and pepper. Set aside.On lightly greased baking sheet, arrange mushroom caps, stuff with crabmeat mixture, then brush with butter and sprinkle on parmesan cheese.
Bake 25 minutes or until bubbly and tender.
Note – you can prepare the mushrooms the day before, stuff as above, cover and refrigerate. When you are ready to proceed brush with butter sprinkle with parmesan cheese and bake as above.
Yield: 12 appetizers
We double this recipe because it tastes like more… :o)
1 butternut squash
2 heads of garlic
4 cups vegetable broth
½ can coconut milk
salt/pepper/curry powderCut butternut squash in quarters and place in roasting pan, along side an onion cut in half and 2 heads of garlic wrapped in foil. Roast at 400F until cooked. I cooked them for 1-1/2 hours and then finished the squash in the microwave.Scoop squash into food processor, along with the onion which you’ve cut into smaller pieces and squeeze out the garlic. Add 1 cup of broth (I used vegetable bouillon cubes to make the 4 cups of broth) and process until pureed nicely.Pour this mixture into a pan with the rest of the vegetable broth and heat. Add ½ can of coconut milk, salt, pepper and curry powder to taste and heat through.Delicious! Not too garlicky and very smooth in taste and looks fantastic. Yummy…..mmmmmmm
This one has been made by friends many times – they love it….how did it work for you?
Baked Bread Dip
1 large pumpernickel bread16 oz sharp cheddar cheese, shredded8 oz pkg. cream cheese 1 cup sour cream1 cup chopped cooked ham1 cup chopped green onion1 tsp. approx. Worschestershire Sauce
1 tsp. (adjust to your taste – our taste calls for about 2 tsp) hot sauce
2- 4 oz cans of green chillies
Cut out in a round circle the top of the pumpernickle bread. Tear out carefully the inside of the bread leaving them in larger size pieces.
Combine the ingredients together in a bowl. Spoon them all into the bread. Add the round top of the bread.
Wrap bread into a foil. Bake at 350F for 1-1/2 -2 hours.
Serve this very yummy baked bread with the bread chunks and crackers set along the side of plate on which you will place the baked bread.
This recipe stays warm for a long time and its interesting because when we serve it people always start to guess the ingredients. For some reason they think there is seafood in it and are always surprised when we tell them. This is another recipe you’ll have to be prepared to share.
This recipe freezes well also so you may want to make 2 of them. Bake them both. Let the one cool and wrap it up in foil and freeze it. When ready to use let it thaw for a little while and then reheat it. Still comes out very good!!
1 onion, chopped ½ cup chopped celery1/4 cup chopped carrots2 cloves garlic, minced2 tablespoons chopped fresh parsley ( I used dry parsley)
5 tablespoons margarine
4 tablespoons all-purpose flour
1 1/2 cups chicken broth – may need to increase during cooking
1 1/2 cups whole milk 3 potatoes, cut into 1/4-inch slices
2 teaspoons Worcestershire sauce
1 1/2 teaspoons mustard powder
1 pinch ground allspice
3/4 teaspoon celery seed 1/2 teaspoon dried thyme
1/2 teaspoon seasoning salt
2 tablespoons dry white wine (Optional)
1/4 teaspoon ground cayenne pepper – this amount makes it VERY hot…if you are like me just put in a couple of grains & taste…whew!
1/4 teaspoon chicken bouillon powder
1. In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
2. Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 1-1/2 hours or until potatoes are nicely done. During cooking, break up potatoes with the back of a spoon. Serve warm. Enjoy……