I’ve lost touch with Judy Grayson, a dear friend from church many years ago, but I still make her dip. An extremely talented woman, Judy ran a small catering business and created and sewed my daughter, Adele’s, wedding dress. When Linda Lael Miller and I shared an office in the early years of our careers, Judy catered our open house and served this Crab Dip, which is to die for.
2 (8 oz.) pkgs cream cheese
½ cup mayonnaise or cream
1 can crab, drained
1 can artichoke hearts (not marinated), drained and diced
½ cup minced green onion
1 teaspoon Beau Monde Seasoning®
Salt and pepper to taste
Parmesan cheese to taste
Whip cream cheese with mayonnaise or cream. Fold in remaining ingredients. Place in shallow glass pan. Sprinkle top with fresh Parmesan cheese. Bake at 350 degrees for 20 minutes or until hot and bubbly.
This is another family favorite, but special enough I serve it for guests and holiday meals as well. The secret, I believe, to really good clam spaghetti is a cast iron skillet.
¼ cup extra virgin olive oil
2 to 3 red chili peppers—depending on how spicy your taste
1 large onion, chopped
3 to 5 garlic cloves, minced
1 tablespoon basil (or ½ cup fresh if available)
1 tablespoon oregano
1 teaspoon salt
1 teaspoon pepper
1 lb. fettuccine or spaghetti noodles
2 cans (4½ oz.) chopped clams; reserve drained liquid
1 cup chopped parsley
Heat olive oil slowly in cast iron skillet on low setting. Add chili peppers, chopped onion and garlic. Cook for about 5 minutes, stirring occasionally.
Add all spices and liquid from the clams. Continue to simmer about 10 minutes.
Bring large kettle of water to boil, adding a teaspoon of olive oil and a dash of salt. Cook noodles until al dente. Drain.
Add clams and parsley to simmering mixture. Stir noodles into the sauce, tossing lightly. Serve.
This dish is so simple and so good it’s almost immoral to sit back and accept the praise.
This recipe came to me from Joy Fowler, an elementary school teacher from the great state of Texas. She said these were the best Chicken Enchiladas, and she’s right!
¾ lb. skinless, boneless chicken breast
3 slices bacon
2 cloves garlic, minced
1½ cups picante sauce
1 can (16 oz.) black beans, undrained
1 large red bell pepper, chopped
1 teaspoon ground cumin
¼ teaspoon salt
½ cup sliced green onions
12 flour tortillas (6”-7”)
1½ cups (6 oz.) shredded Monterey jack cheese
TOPPINGS: Shredded lettuce, chopped tomato, sour cream, avocado slices
Cut chicken into short, thin strips. Cook bacon in 10-inch skilled until crisp. Remove to paper towel; crumble. To bacon drippings add chicken strips and garlic and cook while stirring until chicken is no longer pink. Add to mixture ½ cup picante sauce, beans, red pepper, cumin and salt. Simmer until thickened, 7-9 minutes, stirring occasionally.
Stir in green onions and reserved bacon. Spoon heaping ¼ cup chicken/bean mixture down center of each tortilla; top with 1 tablespoon cheese. Roll up; place seam side down in lightly greased 9” x 13” baking dish. Spoon remaining picante sauce evenly over enchiladas. Bake at 350 degrees 15 minutes. Top with remaining cheese; return to oven about 3 minutes. Top as desired and serve with additional picante sauce. Makes 6 servings.
This is one of Wayne’s favorites and makes a festive holiday dessert!
1 cup flour
1 cup brown sugar
¾ cup dry oatmeal
½ cup butter
4 cups sliced rhubarb
1 cup sugar
1 cup water
2 tablespoon cornstarch
1 teaspoon vanilla
Rhubarb Crunch prepared in three steps:
Mix flour, brown sugar, oatmeal and butter until creamy then spread half of the mixture on the bottom of a 9” pan.
Place rhubarb slices on top of crumb mixture.
Blend together sugar, water, cornstarch and vanilla. Cook mixture in skillet until clear, then pour over rhubarb. Sprinkle remaining half of crumb mixture on top of rhubarb.
Bake at 375 degrees for one hour. Serve with ice cream while rhubarb crunch is hot from the oven.