#3702 - No Bake Crab Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 cup Breakstone's sour cream
1 TBSP horseradish sauce
2 TBSP dry Lipton onion soup mix
2 TBSP Worcestershire sauce
1/4 tsp. garlic powder
1/2 cup cocktail sauce
8oz. lump crab meat (more if you wish)
1 small onion (chopped)
1/4 cup chopped green bell peppers
1/4 cup chopped red bell peppers
1/4 to 1/2 cup chopped parsley

In a bowl add cream cheese, sour cream and horseradish sauce--mix well. Add dry onion soup mix, Worcestershire sauce, garlic powder and cocktail sauce--stir well. Add chopped onions, chopped green bell peppers, chopped red bell peppers and chopped parsley--stir well. Add lump crab meat--stir well. Cover and refrigerate until cold. Serve with good quality crackers. Re-stir just before serving.

#3618 - English Muffin Reubens

(by Shirley McNevich)

4 eggs
2 TBSP butter
8 large slices pastrami
1 cup sauerkraut
1/2 cup mayo
4 TBSP ketchup
1/2 tsp. horseradish sauce
4 English muffins

Slice the English muffins and toast them. In a bowl add mayo, ketchup and horseradish--stir to mix. In a skillet over medium heat add one slice of pastrami at a time--cook on both sides until hot and so that they sides are slightly browned. Repeat with all pastrami. In the same skillet add 1/2 TBSP butter--melt. Add one egg--cook until almost set. Repeat with remaining butter and eggs. While cooking the eggs, heat the sauerkraut in a small pot until hot. Smear the mayo mixture on all of the English muffins. Place one English muffin on a plate and add pastrami (folding where necessary), sauerkraut and one fried egg. Top with the other half of the muffin. Repeat with all muffins. Makes 4 sandwiches.

#3522 - Sour Cream Horseradish Dip

(by Shirley McNevich)

1 1/2 cups shredded sharp cheddar cheese
1 cup Breakstone's sour cream
1/4 cup crumbled cooked bacon
2 TBSP horseradish sauce (more if you like it with more "bite")
2 TBSP chopped fresh chives
good quality crackers

In a bowl add shredded sharp cheddar cheese, sour cream, bacon and horseradish sauce--beat with a whisk until well blended. Taste--add more horseradish sauce if you wish--beat well. Spread the mixture into a serving bowl--add chopped chives--stir to mix. Refrigerate until cold. Serve with good quality crackers.