FoodBanter.com - View Single Post

Little Malice[_4_]

One time on Usenet, hahabogus > said:
> (Little Malice) wrote in
> :
>
> > One time on Usenet, Wayne Boatwright > said:
> >> On Sat 12 Jan 2008 08:12:13p, kilikini told us...
> >>
> >> > Little Malice wrote:
> >> >> One time on Usenet, "kilikini" > said:
> >> >>> Little Malice wrote:
> >
> > <snip>
> >
> >> >>>> Cream together cheese and horseradish; break up crab & shrimp
> >> >>>> and add to mixture. Chill for at least 1/2 hour. Form into log
> >> >>>> or ball shape, roll in chopped nuts or parsley. Serve with
> >> >>>> crackers.
> >> >>>
> >> >>> I make something similar but I add a touch of lemon juice,
> >> >>> worcestershire and cocktail sauce. (If the cocktail sauce is
> >> >>> horseradishy to begin with, I don't add more "kick".)
> >> >>
> >> >> Oh Christy, you mind reader you! I did make this last night, but
> >> >> it sounded bland, so I added some lemon juice and Worchestershire.
> >> >> Great minds and all that! It was still a little bland -- I
> >> >> probably won't bother with it again, but I like to experiment and
> >> >> it all got eaten...
> >> >
> >> > Wonderful! My dad always made this, so it's kind of like a second
> >> > hat to me. I'm glad it all went. :~)
> >> >
> >> > kili
> >> >
> >> >
> >> >
> >>
> >> Here's another with even less prep.
> >>
> >> 1 6-8 oz pkg frozen crabmeat (or canned)
> >> 1 bottle chili sauce
> >> 1 tablespoon horseradish
> >> 2 teaspoons worcestershire sauce
> >> 2 teaspoons fresh lemon juice
> >>
> >> Mix all together and pour over an 8 oz block of cream cheese.
> >>
> >> Great on Triscuit!
> >
> > Oooh, that sounds good! My mom used to make something like that, but I
> > don't have a recipe. Thanks Wayne... :-)
> >
>
> looks like a modified jezebel dip:
>
> HOT JEZEBEL
>
> 1 c. apricot preserves
> 1 c. pineapple preserves
> 1/4 c. horseradish, drained
> 3 tbsp. dry mustard
> 1 tsp. pepper
> 1 (8 oz.) pkg. cream cheese
>
> Mix preserves, horseradish, mustard, and pepper. Store in a covered jar
> in the refrigerator. To serve, place 1/3 cup of hot jezebel on cream
> cheese. May be prepared ahead.
>
> JEZEBEL SPREAD
>
> 18 oz. pineapple preserves
> 15 oz. horseradish
> 6 oz. jar mustard
> 18 oz. apple jelly
> 1 tsp. black pepper
>
> Mix ingredients in a large saucepan. Heat over medium heat, stirring well
> until ingredients are well blended, 5 to 8 minutes. Pour sauce into jars.
> Let cool and refrigerate in tightly closed jars. Keep refrigerated at
> least three days before serving. Keeps three months.
>
> When ready to serve, place 8 ounce brick of cream cheese in a dish with
> sides. Half cover with Jezebel Sauce. Serve with crackers. Spreads best
> with a knife.

Another keeper! The apple jelly reminds me of something my stepmother
does -- she pores onion and pepper jelly over cream cheese. Yum...

--
Jani in WA