#3708 - Sourdough Crab Bread

(by Shirley McNevich)

1 long shaped loaf sourdough bread
butter (optional)
3/4 cup mayo
3 TBSP chopped fresh dill
1/2 tsp. salt
12oz. lump crab meat
2 TBSP finely chopped red onions
16 tomato slices (halved)
shredded mozzarella cheese
fresh ground black pepper

Slice the sourdough bread into 16 slices, then lightly butter each side of each slice. Place the buttered bread slices on a cookie sheet and broil bread slices 1-2 minutes on each side until lightly browned and toasted. In a bowl add mayo, dill and 1/4 tsp. salt--stir well. In a separate bowl add crab meat, onions and 1/4 tsp. salt--stir well. Measure out 2 TBSP of the mayo mixture and add it to the crab mixture--stir well. Spread remaining mayo mixture evenly over the toasted bread slices. Spread crab mixture evenly over the mayo mixture. Place 2 halved tomato slices side by side on top of each bread slice (overlapping where necessary). Sprinkle shredded mozzarella cheese over the tomatoes. Broil them 3-4 minutes or until cheese melts. Sprinkle with fresh ground black pepper. Serve hot.

#3647 - Sourdough Checkerboard Bread Appetizer

(by Shirley McNevich)

1 large loaf round sourdough bread
6 slices bacon (more if necessary)
1 pack cheddar cheese slices
1/2 cup butter (melted)
1 TBSP Hidden Valley ranch dressing mix powder

Cook the bacon, drain it on paper towels and crumble the bacon. With a sharp bread knife slice the bread every 1" but DO NOT cut through the bottom (leave about 1" from the bottom uncut). Once you've sliced the loaf all the way across in one direction, turn the bread 1/4 turn and do the same thing again (making a checkerboard pattern but with everything still held together by the bottom of the loaf). Sprinkle the crumbled bacon evenly into all of the slits. Cut a cheddar cheese slice into four rectangular pieces and slip the cheddar cheese pieces into the slits. Repeat with as many cheese slices as necessary. In a bowl add melted butter and ranch dressing powder--stir well. Drizzle the butter mixture evenly into the slits. Wrap the whole loaf with foil and place it on a cookie sheet. Bake at 350 degrees for 15 minutes, then remove the foil and bake 10 minutes longer or until cheese is melted. To serve, let your "eaters" tear off pieces as they please.

#3381 - Crunchy Bacon Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
2 cups Breakstone's sour cream
1 1/2 cups shredded sharp cheddar cheese + extra for sprinkling
6-8 slices bacon
1/2 cup chopped green onions (less if you wish)
1 loaf of sourdough bread (broken into small pieces)

Cook bacon until crispy, drain the bacon on paper towels, then crumble the bacon. In a bowl add cream cheese--beat with a spoon. Add sour cream--stir to mix. Add shredded cheese, crumbled bacon and chopped green onions--stir to mix. Scoop mixture into a small baking dish. Bake at 400 degrees for 15 minutes, remove from oven, sprinkle more shredded cheese over the top, return to oven and bake 10-15 minutes longer or until bubbling hot. Serve with sourdough bread pieces.

#2444 - Wow Bow Sandwich

(by Sarah Melton - friend)

2 slices of sourdough bread
1 TBSP mayo
1 TBSP French's yellow mustard
2 slices hard salami
1 slice deli ham
6 slices pepperoni
2 TBSP blue cheese
1 TBSP diced sweet onion (more if you wish)
lettuce
2 TBSP olive oil

Spread mayo on one slice of bread and mustard on the other slice of bread. On the mayo side, layer the salami, ham, and pepperoni. Crumble the blue cheese on top of the meats. Place the sweet onions and lettuce on top of the blue cheese. Place the other slice of bread mustard side down on to the lettuce. Preheat your indoor or outdoor grill to 350 degrees, then spread your olive oil on each side (outside) of the bread of the sandwich. Once the grill has reached 350 degrees put your sandwich on the grill with a pot or pan on top of the sandwich. Let sandwich cook on each side 3-5 minutes or until grill marks show. Cut in half to serve.