New orleans thanksgiving (part 3)

24 servings

Ingredients

Quantity Ingredient
Bread
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\"Ooh, la Leidenheimer's,
That's what I said.
Ooh, la Leidenheimer's,
That's French for \"bread.'\"

Directions

That about sums up the bread situation, unless you prefer bread from "That wonderfully stubborn Reising family." Dessert

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It's pie. The traditional dessert here is pecan pie, although some transplanted

Yankees may choose pumpkin pie. Those who find pecan pie too sweet may opt for a lemon meringue or chocolate whip-top.

Coffee

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With chicory, of course.

The Recipes

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Hot Crab Spread

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1 tablespoon milk

1 (8oz) package cream cheese at room temp.

1 (8oz) can flaked crab meat

2 tablespoons minced green onion ½ teaspoon horseradish

¼ teaspoon salt

X pepper to taste

X dash of Tabasco

⅓ cup sliced almonds, toasted X Crackers

In a bowl blend together the milk and cream cheese. Mix in the next six ingredients. Transfer the mixture to an ovenproof dish and sprinkle the top with the almonds. Bake the dish at 350F until the mixture bubbles. Serve the spread with crackers. Makes one pint.

Cold Shrimp Spread

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1 (8oz) package cream cheese at room temp.

1 lemon, juiced

2 pounds boiled shrimp, peeled, deveined, and coarsely ground 10 green onions, minced

1 cup mayonnaise

X salt and pepper to taste

X Worcestershire sauce to taste X Tabasco to taste

X Zatarain's liquid crab boil to taste (see note!) In a bowl, soften the cream cheese with the lemon juice. Add the shrimp, green onion, and mayonnaise. Season the mixture with the remaining ingredients and mix well. Refrigerate the dip for 2 hours.

NOTE: Adding liquid crab boil to this dish gives it a unique and spicy flavor, but be very careful and don't add more than a couple of drops. Liquid crab boil is very concentrated and extremely spicy!

Artichoke Balls

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2-3 cloves garlic, mashed

6 tablespoons olive oil

1 (14oz) can artichoke hearts, drained and mashed 2 eggs, well beaten

1½ cups seasoned bread crumbs 1 cup Parmesan or Romano cheese X salt and pepper to taste

In a skillet saute the garlic in the olive oil. Add the artichoke hearts and simmer for 2 minutes. Fold in the eggs and simmer for 2 minutes. Add the bread crumbs and cook for 2 minutes. Remove the mixture from the heat, add the cheese, mix well, and cool. When the mixture is cool, form it into bite-size balls. Roll the balls in the bread crumbs and bake them at 350F for 10 minutes. Makes 24.

Submitted By SAM LEFKOWITZ On 11-29-95

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