Puff Pastry Brie!!

Puff Pastry-Wrapped Brie
Serves: 6
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 (8 ounces) Brie cheese round
1jar of apricot jelly
1 egg
1 tablespoon water

Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Place the cheese in the center. Pour the jar of jelly on top. Fold the pastry up over the cheese and jelly  to cover. Trim the excess pastry and press to seal. Reserve the pastry scraps for decoration.

Beat the egg and water in a small bowl with a fork or whisk. Brush the seam of the pastry with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.

Bake for 25 minutes or until the pastry is golden brown. Let stand for 20 minu

Clam Dip

Clam Dip

4 oz. cream cheese
6.5 oz. minced clams in the can or fresh ones chopped up small
2 tsp. worcestershire sauce
a few drops of Tabasco pepper sauce
2 or 3 T. finely chopped parsley
bit of clam juice from the clams
bit of salt,pepper and garlic pd

Add minced clams to softened cream cheese. Add remaining ingredients and mix together; Refrigerate. Best served with Ritz crackers.

Crusty Bread Boat w. Crab and Artichoke Spread!

heres a very good recipe!

from cookbook called

"come on over!"

Crusty Bread Boat w. Crab and Artichoke Spread!

1 french bread or sour dough long loaf, made or bought
1 pkg (3 oz.) cream cheese
2 T. mayo
1 T. white wine(i do leave this out if i dont have it) and worcestershire sauce
1/4 t. crushed red pepper flakes
1 small clove garlic, finely chopped
1 c. shredded asiago cheese( if i dont have i use english cheese)
1 can (14 oz. ) artichoke hearts, drained , chopped
6 oz. crab meat (real crab or the imitation kind)
1 T. chopped fresh parsley

1. in a med. microwavable bowl, mix all ingred. except parsley and bead, set aside.

2 cut 1 inch from top of bread. Cut top into 1 inche piece; place in serving basket. With sharp knife,cut around inside of loaf, leaving 1/2 inch thinck sides. Remove bread, leaving inside of loaf hollow. Cut removed bread into 1 inch pieces; place in serving basket.

3. microwave cream cheese mixture on med. for 3 to 4 min. stirring twice, until hot. Spoon hot mix into hollwed out loaf. Sprinlke with parsley. serve spread with bread pieces.

Oregon Crab Cakes!!

Oregon Crab Cakes!
we catch a lot of crab this time of year and always looking for a good
crab recipe, heres one we like!

2 tablespoons canola oil
1/4 c. red onion
1 stalk celery, finely diced
1 pound lump crabmeat
2/3 cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons chives, finely minced
2 tablespoons parsley, chopped
5 cups panko bread crumbs(about)
Salt and pepper, to taste
1/2 c. flour
3 eggs, beaten

Heat oil in a sauté pan. Add onions and celery and sauté until onions
is translucent. Remove from heat and set aside.

In a large bowl, mix crabmeat, mayonnaise, mustard, chives,
parsley, and 1 cup panko with the onion/celery mixture.
Add salt and pepper to taste. Form into 2-inch cakes.

Roll cakes first in flour, then in beaten eggs, then in
the remaining 4 cups of panko, each time shaking off excess.
Heat oil, and sauté the crab cakes until golden brown.
Drain on paper towels.

make a nice sauce for the crab cakes! and enjoy!