I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Saturday, January 9, 2016

Hot Crab Dip

8 oz. cream cheese, softened
1 Tbsp. milk
1 cup crab meat
1/2 tsp. cream-style horseradish
2 Tbsp. finely chopped onion
1/4 tsp. salt
Dash pepper
1/3 cup sliced almonds, toasted

Combine cream cheese and milk.  Combine rest of ingredients except almonds, folding crab meat in last.  Spoon into oven proof dish.  Sprinkle with almonds.  Bake at 375 degrees for 15 minutes.  Serve with crackers for dipping.

To toast almonds (or other nuts), spread in baking pan.  Bake at 325 degrees about five minutes until lightly browned. Stir frequently.  This good recipe came from my friend Linda Gager of St. Augustine.

 
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