November 28, 2010

Seafood Quiche

Prep. Time: 15 minutes, Bake Time: 40 minutes + standing, Makes: 6 to 8 servings.

1 pkg. (8oz) Philadelphia Cream Cheese, softened
1 can (6oz) crabmeat, drained, flaked
4 eggs
1/2 cup. sliced green onions
1/2 cup. milk
1/2 tsp. dill weed
1/2 tsp. lemon and pepper seasoning salt
1 (9-inch) baked pastry shell

   Mix all ingredients except pastry shell with electric mixer on medium speed until well blended.
   Pour into pastry shell.
   Bake at 350F. for 40 minutes or until knife inserted in center comes out clean.
   Let stand 10 minutes before serving.

Lobster and Crab - Stuffed Mushrooms

1 lb. fresh button mushrooms, cleaned and stems removed
1 cup. dry seasoned bread crumbs
2/3 cup. butter, melted
1/4 cup. fresh parsley, chopped
1 cup. mozzarella cheese, shredded
1/2 cup. cooked crabmeat, shredded
1 lb. cooked lobster meat, chopped
3 tbsp. garlic, minced

   Preheat oven to 375F. Arrange the mushroom cap in a single layer on a cookie sheet. In a medium bowl, mix together the bread crumbs, butter, parsley, mozzarella, crabmeat, lobster and the garlic.
   Spoon the seafood mixture into the mushroom caps and bake for 10 to 12 minutes until lightly browned.
Serve Hot.
Makes: 6 to 8 servings.

Broiled Halibut with Dijon Cream

4 fresh or frozen halibut steaks, cut 1 inch thick (1 to 1-1/2 lbs.)
1 tsp. Greek style or Mediterranean seasoning blend
1/4 tsp. coarsely ground black pepper
1/4 cup. sour cream
1/4 cup. creamy Dijon style mustard blend
1 Tbsp. milk
1/2 tsp. dried oregano, crushed

   Preheat broiler. Thaw fish, if frozen. Rinse fish;pat dry with paper towels. Grease the unheated rack of a broiler pan; place fish on rack. Sprinkle fish with Greek style seasoning and pepper.
   Broil fish 4 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once halfway through broiling. Invert fish onto serving platter.
   Meanwhile, for sauce, in a small bowl combine sour cream, mustard blend, milk, and oregano. Serve sauce over fish.

Prep: 15 minutes, Makes: 4 servings

Corn Bread Confetti Salad

Prep: 15 mins.- Bake: 15 mins + cooling, - Makes: 20-22 servings

1 pkg,(8-1/2 oz) corn bread - muffin mix
2 cans(15-1/2 oz. ea) whole kernel corn, drained
2 cans(15 oz. ea) pinto beans, rinsed and drained
1 can(15 oz) black beans, rinsed and drained
3 small tomatoes, chopped
1 medium sweet red pepper, chopped
1 medium sweet green pepper, chopped
1/2 cup. chopped green onions
10 bacon strips, cooked and crumbled
2 cups(8 oz) shredded cheddar cheese

Dressing:
1 cup(8oz) sour cream
1 cup mayonnaise
1 envelope ranch salad dressing mix

    Prepare the corn bread according to package directions. Cool completely; crumble. In a large bowl, combine the corn, beans, tomatoes, peppers, onions, bacon, cheese and crumbled corn bread.
   In a small bowl, combine the dressing ingredients until well blended. Just before serving, pour dressing over salad and toss.