Steve Pope's query about keeping crab reminded me of this dip that
I've been meaning to try. It *sounds* good, but you never know. We
have guinea pigs, I mean friends, coming over tonight (the 6 of us
are planning a trip down the Oregon Coast this summer), so although
I'll probably have to use canned, we'll test it:

Seafood Cracker Dip

6-7 oz. crabmeat, fresh or canned, drained
6-7 oz. tiny shrimp, fresh or canned, drained & deveined
1 8 oz. package cream cheese, softened
1 T. horseradish

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.

--
Jani in WA

On Jan 11, 2:28 pm, (Little Malice) wrote:
> Steve Pope's query about keeping crab reminded me of this dip that
> I've been meaning to try. It *sounds* good, but you never know. We
> have guinea pigs, I mean friends, coming over tonight (the 6 of us
> are planning a trip down the Oregon Coast this summer), so although
> I'll probably have to use canned, we'll test it:

Why in the world would you "have to use canned"?
>
> Seafood Cracker Dip
>
> 6-7 oz. crabmeat, fresh or canned, drained
> 6-7 oz. tiny shrimp, fresh or canned, drained & deveined
> 1 8 oz. package cream cheese, softened
> 1 T. horseradish
>
> 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.

Use half the abount of seafood, but use fresh.
>
> --
> Jani in WA

--Bryan

One time on Usenet, "=?ISO-8859-1?Q?Bobo_Bonobo=AE?=" > said:
> On Jan 11, 2:28 pm, (Little Malice) wrote:

> > Steve Pope's query about keeping crab reminded me of this dip that
> > I've been meaning to try. It *sounds* good, but you never know. We
> > have guinea pigs, I mean friends, coming over tonight (the 6 of us
> > are planning a trip down the Oregon Coast this summer), so although
> > I'll probably have to use canned, we'll test it:
>
> Why in the world would you "have to use canned"?

<snip>

Because I don't have time to go fishing today (and it's not
crab or shrimp season anyway), nor do I have time to drive 30
miles to a good fish market, and I don't buy the antique crap
they sell at the stupidmarket. Canned is more reliable.

This is what happens when I clean out my killfile. Back you
go...

--
Jani in WA

One time on Usenet, (Little Malice) said:
> One time on Usenet, "=?ISO-8859-1?Q?Bobo_Bonobo=AE?=" >
> said:
> > On Jan 11, 2:28 pm, (Little Malice) wrote:
>
> > > Steve Pope's query about keeping crab reminded me of this dip that
> > > I've been meaning to try. It *sounds* good, but you never know. We
> > > have guinea pigs, I mean friends, coming over tonight (the 6 of us
> > > are planning a trip down the Oregon Coast this summer), so although
> > > I'll probably have to use canned, we'll test it:
> >
> > Why in the world would you "have to use canned"?
>
> <snip>
>
> Because I don't have time to go fishing today (and it's not
> crab or shrimp season anyway), nor do I have time to drive 30
> miles to a good fish market, and I don't buy the antique crap
> they sell at the stupidmarket. Canned is more reliable.
>
> This is what happens when I clean out my killfile. Back you
> go...

Actually, to be fair, Bryan's suggestion to use less shrimp & crab
is a good one -- 13+ ounces does seem like an awful lot of meat for
one brick of cheese. I just get tired of his snobbery, hence the
killfile. But I'm not so small-minded that I can't admit that I do
appreciate his suggestion...

--
Jani in WA

"Little Malice" > wrote in message
...
> Steve Pope's query about keeping crab reminded me of this dip that
> I've been meaning to try. It *sounds* good, but you never know. We
> have guinea pigs, I mean friends, coming over tonight (the 6 of us
> are planning a trip down the Oregon Coast this summer), so although
> I'll probably have to use canned, we'll test it:
>
> Seafood Cracker Dip
>
> 6-7 oz. crabmeat, fresh or canned, drained
> 6-7 oz. tiny shrimp, fresh or canned, drained & deveined
> 1 8 oz. package cream cheese, softened
> 1 T. horseradish
>
> 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.
>
> --
> Jani in WA

I prefer canned crab meat for things like this. For small crabs, it is
quite alot of effort to get the amount of meat required for little
difference in taste (for a use like this), and its not like your are wasting
king crab for a dip.

As for the shrimp, I would give a pretty funny look to the person who wanted
*me* to peel and devein tiny little shrimp. I have been known to put the
effort in for the 30+ count though :-)

However, I usualy prefer a softer dip, so I'd cut some sour cream into the
cream cheese first, my wife says otherwise :-)

On Jan 11, 3:25 pm, "Peter" > wrote:
> "Little Malice" > wrote in message
>
> ...
>
>
>
> > Steve Pope's query about keeping crab reminded me of this dip that
> > I've been meaning to try. It *sounds* good, but you never know. We
> > have guinea pigs, I mean friends, coming over tonight (the 6 of us
> > are planning a trip down the Oregon Coast this summer), so although
> > I'll probably have to use canned, we'll test it:
>
> > Seafood Cracker Dip
>
> > 6-7 oz. crabmeat, fresh or canned, drained
> > 6-7 oz. tiny shrimp, fresh or canned, drained & deveined
> > 1 8 oz. package cream cheese, softened
> > 1 T. horseradish
>
> > 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.
>
> > --
> > Jani in WA
>
> I prefer canned crab meat for things like this. For small crabs, it is
> quite alot of effort to get the amount of meat required for little
> difference in taste (for a use like this), and its not like your are wasting
> king crab for a dip.

Meaning "a dip" is just "a dip," and not worthy of good ingredients?
In that case, you could use that imitation crab meat, right?
>
> As for the shrimp, I would give a pretty funny look to the person who wanted
> *me* to peel and devein tiny little shrimp. I have been known to put the
> effort in for the 30+ count though :-)
>
> However, I usualy prefer a softer dip, so I'd cut some sour cream into the
> cream cheese first, my wife says otherwise :-)

Or soften it with cream (or half&half).

--Bryan

Hot Artichoke Dip (from Joy of Cooking)
1 cup mayo
1/2 cup finely chopped onion
1 cup grated parm
1 can artichoke hearts, chopped
1 tsp lemon juice
s, p, and garlic to taste
Mix together and top with 3 Tbls bread crumbs mixed with 1 tsp olive
oil. Put in a shallow baking dish and bake at 400 for 20 min.

I like to add crab to this, but shrimp or shrimp & crab would be
great, too.

On Jan 11, 3:05 pm, (Little Malice) wrote:
> One time on Usenet, (Little Malice) said:
>
>
>
> > One time on Usenet, "=?ISO-8859-1?Q?Bobo_Bonobo=AE?=" >
> > said:
> > > On Jan 11, 2:28 pm, (Little Malice) wrote:
>
> > > > Steve Pope's query about keeping crab reminded me of this dip that
> > > > I've been meaning to try. It *sounds* good, but you never know. We
> > > > have guinea pigs, I mean friends, coming over tonight (the 6 of us
> > > > are planning a trip down the Oregon Coast this summer), so although
> > > > I'll probably have to use canned, we'll test it:
>
> > > Why in the world would you "have to use canned"?
>
> > <snip>
>
> > Because I don't have time to go fishing today (and it's not
> > crab or shrimp season anyway), nor do I have time to drive 30
> > miles to a good fish market, and I don't buy the antique crap
> > they sell at the stupidmarket. Canned is more reliable.
>
> > This is what happens when I clean out my killfile. Back you
> > go...
>
> Actually, to be fair, Bryan's suggestion to use less shrimp & crab
> is a good one -- 13+ ounces does seem like an awful lot of meat for
> one brick of cheese. I just get tired of his snobbery, hence the
> killfile. But I'm not so small-minded that I can't admit that I do
> appreciate his suggestion...

And I thought that my suggestion was worded in a not particularly
aggressive way.
If I couldn't get fresh/frozen shrimp, I'd leave out the shrimp.

Even halving the seafood seems like still way too much crustacean for
that amount of cream cheese.
>
> --
> Jani in WA

--Bryan

"Bobo Bonobo®" > wrote in message
...
> On Jan 11, 3:05 pm, (Little Malice) wrote:
>> One time on Usenet, (Little Malice) said:
>>
>>
>>
>> > One time on Usenet, "=?ISO-8859-1?Q?Bobo_Bonobo=AE?="
>> > >
>> > said:
>> > > On Jan 11, 2:28 pm, (Little Malice) wrote:
>>
>> > > > Steve Pope's query about keeping crab reminded me of this dip that
>> > > > I've been meaning to try. It *sounds* good, but you never know. We
>> > > > have guinea pigs, I mean friends, coming over tonight (the 6 of us
>> > > > are planning a trip down the Oregon Coast this summer), so although
>> > > > I'll probably have to use canned, we'll test it:
>
> Even halving the seafood seems like still way too much crustacean for
> that amount of cream cheese.

It's the 8oz of cream cheese that I don't like. I made something similar at
xmas with avocado & crab, that called for 8oz of cream cheese. I didn't
like it much.
e.

Little Malice wrote:
> Steve Pope's query about keeping crab reminded me of this dip that
> I've been meaning to try. It *sounds* good, but you never know. We
> have guinea pigs, I mean friends, coming over tonight (the 6 of us
> are planning a trip down the Oregon Coast this summer), so although
> I'll probably have to use canned, we'll test it:
>
> Seafood Cracker Dip
>
> 6-7 oz. crabmeat, fresh or canned, drained
> 6-7 oz. tiny shrimp, fresh or canned, drained & deveined
> 1 8 oz. package cream cheese, softened
> 1 T. horseradish
>
> 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.
>


Deveining canned tiny shrimp doesn't sound like much fun. If using a
can of crab is not enough, how about mincing a few frozen precooked shrimp?

If the dip is too thick, would thin it with crabwater (reserved from
draining the can) or with mayonnaise?

Bob

"Bobo Bonobo®" > wrote in message
...
> On Jan 11, 3:25 pm, "Peter" > wrote:
>
> Meaning "a dip" is just "a dip," and not worthy of good ingredients?
> In that case, you could use that imitation crab meat, right?
>>

No - it means a dip is thick as a brick.

You and Sheldon have a lot in common.

B'bye...

MJB

On Jan 11, 5:29 pm, Sqwertz > wrote:
> On Fri, 11 Jan 2008 20:53:59 GMT, Little Malice wrote:
> > One time on Usenet, "=?ISO-8859-1?Q?Bobo_Bonobo=AE?=" > said:
> >> On Jan 11, 2:28 pm, (Little Malice) wrote:
>
> >> Why in the world would you "have to use canned"?
>
> > <snip>
>
> > Because I don't have time to go fishing today (and it's not
> > crab or shrimp season anyway), nor do I have time to drive 30
> > miles to a good fish market, and I don't buy the antique crap
> > they sell at the stupidmarket. Canned is more reliable.
>
> But Bobo doesn't *like* canned. So you *can't* use it.

Of course she "can." I was just asking why she said that she'd "have
to use canned"?
>
> -sw

--Bryan

On Jan 11, 4:53 pm, "elaine" > wrote:
> "Bobo Bonobo®" > wrote in message
>
> ...
>
>
>
> > On Jan 11, 3:05 pm, (Little Malice) wrote:
> >> One time on Usenet, (Little Malice) said:
>
> >> > One time on Usenet, "=?ISO-8859-1?Q?Bobo_Bonobo=AE?="
> >> > >
> >> > said:
> >> > > On Jan 11, 2:28 pm, (Little Malice) wrote:
>
> >> > > > Steve Pope's query about keeping crab reminded me of this dip that
> >> > > > I've been meaning to try. It *sounds* good, but you never know. We
> >> > > > have guinea pigs, I mean friends, coming over tonight (the 6 of us
> >> > > > are planning a trip down the Oregon Coast this summer), so although
> >> > > > I'll probably have to use canned, we'll test it:
>
> > Even halving the seafood seems like still way too much crustacean for
> > that amount of cream cheese.
>
> It's the 8oz of cream cheese that I don't like. I made something similar at
> xmas with avocado & crab, that called for 8oz of cream cheese. I didn't
> like it much.

I can imagine that, but leaving out the avocado, you might have felt
differently. American style Chinese takeout places* here in St.
Louis, and in other places too, make this thing called crab rangoon.
It has a tiny bit of crab, a very tiny bit of garlic powder, possibly
a tiny bit of MSG, and lots of cream cheese, sealed into a wonton
wrapper, and deep fried. I've gathered that in some regions, they put
in scallions too, but they don't in StL.
Do you like cream cheese in any other savory concoction? I make chip
dip sometimes with nothing other than cream cheese thinned with cream
(or half&half), garlic and salt. A little crab seems like it would be
nice in that too. Hmmmm?

> e.

--Bryan

On Jan 11, 6:11 pm, "MJB" > wrote:
> "Bobo Bonobo®" > wrote in message
>
> ...
>
> > On Jan 11, 3:25 pm, "Peter" > wrote:
>
> > Meaning "a dip" is just "a dip," and not worthy of good ingredients?
> > In that case, you could use that imitation crab meat, right?
>
> No - it means a dip is thick as a brick.
>
> You and Sheldon have a lot in common.

You mean our willingness to be mean? Sure. We also have a lot of
things not in common.
>
> B'bye...
>
> MJB

--Bryan

On Fri, 11 Jan 2008 16:30:18 -0500, "kilikini"
> wrote:

>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".)

Yes, I think I would drizzle some cocktail sauce over the dip before
serving. Either shape the dip into an attractive shape or pack it
into a serving dish and drizzle over the sauce.

Tara

On Jan 11, 5:18*pm, "Bobo Bonobo®" > wrote:
> [snips]
> Do you like cream cheese in any other savory concoction? *I make chip
> dip sometimes with nothing other than cream cheese thinned with cream
> (or half&half), garlic and salt. *A little crab seems like it would be
> nice in that too. *Hmmmm?

One I've posted before is a spread, i.e., a little too thick to be
called a dip:

Smoked Salmon Spread

6-8 oz. smoked salmon
8 oz. cream cheese
1 small, 1/2 large red onion, finely chopped
2 TB milk
2 TB fresh lemon juice
1 TB fresh dill, chopped (or 2 TB dried)
6 or so shakes of the Louisiana red hot pepper sauce

Mix cream cheese, milk, lemon juice, hot sauce, and dill together
until well combined. Stir in the onion and smoked salmon.
Refrigerate for at least two hours to let flavors combine (may store
overnight). Let come to room temp, srpead on on crackers. -aem

"Bobo Bonobo®" > wrote in message
...
> On Jan 11, 3:25 pm, "Peter" > wrote:
>> "Little Malice" > wrote in message
>>
>> ...
snip
>>
>> I prefer canned crab meat for things like this. For small crabs, it is
>> quite alot of effort to get the amount of meat required for little
>> difference in taste (for a use like this), and its not like your are
>> wasting
>> king crab for a dip.
>
> Meaning "a dip" is just "a dip," and not worthy of good ingredients?
> In that case, you could use that imitation crab meat, right?
>>
>> As for the shrimp, I would give a pretty funny look to the person who
>> wanted
>> *me* to peel and devein tiny little shrimp. I have been known to put the
>> effort in for the 30+ count though :-)
>>
>> However, I usualy prefer a softer dip, so I'd cut some sour cream into
>> the
>> cream cheese first, my wife says otherwise :-)
>
> Or soften it with cream (or half&half).
>
> --Bryan
I'd prefer imitation crab for about most anything -- I simply can't believe
the taste of canned crab is supposed to be that way. I've tried the good
stuff, the Costco canned, refrigerated stuff, and I guess for me, crab
becomes inedible once canned. Yuck!
Janet

On Fri, 11 Jan 2008 13:37:55 -0800 (PST), "Bobo Bonobo®"
> wrote:

>On Jan 11, 3:25 pm, "Peter" > wrote:
>>
>> I prefer canned crab meat for things like this. For small crabs, it is
>> quite alot of effort to get the amount of meat required for little
>> difference in taste (for a use like this), and its not like your are wasting
>> king crab for a dip.
>
>Meaning "a dip" is just "a dip," and not worthy of good ingredients?
>In that case, you could use that imitation crab meat, right?

and you should always sushi-grade tuna in tuna salad.

your pal,
blake

One time on Usenet, "kilikini" > said:
> Little Malice wrote:

> > Steve Pope's query about keeping crab reminded me of this dip that
> > I've been meaning to try. It *sounds* good, but you never know. We
> > have guinea pigs, I mean friends, coming over tonight (the 6 of us
> > are planning a trip down the Oregon Coast this summer), so although
> > I'll probably have to use canned, we'll test it:
> >
> > Seafood Cracker Dip
> >
> > 6-7 oz. crabmeat, fresh or canned, drained
> > 6-7 oz. tiny shrimp, fresh or canned, drained & deveined
> > 1 8 oz. package cream cheese, softened
> > 1 T. horseradish
> >
> > 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...

--
Jani in WA

One time on Usenet, aem > said:
> On Jan 11, 5:18=A0pm, "Bobo Bonobo=AE" > wrote:
> > [snips]
> > Do you like cream cheese in any other savory concoction? =A0I make chip
> > dip sometimes with nothing other than cream cheese thinned with cream
> > (or half&half), garlic and salt. =A0A little crab seems like it would be
> > nice in that too. =A0Hmmmm?
>
> One I've posted before is a spread, i.e., a little too thick to be
> called a dip:
>
> Smoked Salmon Spread
>
> 6-8 oz. smoked salmon
> 8 oz. cream cheese
> 1 small, 1/2 large red onion, finely chopped
> 2 TB milk
> 2 TB fresh lemon juice
> 1 TB fresh dill, chopped (or 2 TB dried)
> 6 or so shakes of the Louisiana red hot pepper sauce
>
> Mix cream cheese, milk, lemon juice, hot sauce, and dill together
> until well combined. Stir in the onion and smoked salmon.
> Refrigerate for at least two hours to let flavors combine (may store
> overnight). Let come to room temp, srpead on on crackers. -aem

Except for the dill (I just can't stand the taste), this sounds a lot
like one that DH makes, although he uses a little mayo instead of
milk. Yum...

--
Jani in WA

One time on Usenet, Sqwertz > said:
> On Fri, 11 Jan 2008 20:53:59 GMT, Little Malice wrote:
> > One time on Usenet, "=?ISO-8859-1?Q?Bobo_Bonobo=AE?=" >
> said:
> >> On Jan 11, 2:28 pm, (Little Malice) wrote:

> >> Why in the world would you "have to use canned"?
> >
> > <snip>
> >
> > Because I don't have time to go fishing today (and it's not
> > crab or shrimp season anyway), nor do I have time to drive 30
> > miles to a good fish market, and I don't buy the antique crap
> > they sell at the stupidmarket. Canned is more reliable.
>
> But Bobo doesn't *like* canned. So you *can't* use it.

Hell of an attitude, isn't it? One can only hope he's more polite in
RL...

--
Jani in WA

One time on Usenet, zxcvbob > said:
>
> Little Malice wrote:
> > Steve Pope's query about keeping crab reminded me of this dip that
> > I've been meaning to try. It *sounds* good, but you never know. We
> > have guinea pigs, I mean friends, coming over tonight (the 6 of us
> > are planning a trip down the Oregon Coast this summer), so although
> > I'll probably have to use canned, we'll test it:
> >
> > Seafood Cracker Dip
> >
> > 6-7 oz. crabmeat, fresh or canned, drained
> > 6-7 oz. tiny shrimp, fresh or canned, drained & deveined
> > 1 8 oz. package cream cheese, softened
> > 1 T. horseradish
> >
> > 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.
> >
>
>
> Deveining canned tiny shrimp doesn't sound like much fun. If using a
> can of crab is not enough, how about mincing a few frozen precooked shrimp?
>
> If the dip is too thick, would thin it with crabwater (reserved from
> draining the can) or with mayonnaise?

Thanks for the suggestions, Bob, I'll keep them in mind if I ever make
it again...

--
Jani in WA

(Little Malice) wrote in
:

> One time on Usenet, "kilikini" > said:
>> Little Malice wrote:
>
>> > Steve Pope's query about keeping crab reminded me of this dip that
>> > I've been meaning to try. It *sounds* good, but you never know. We
>> > have guinea pigs, I mean friends, coming over tonight (the 6 of us
>> > are planning a trip down the Oregon Coast this summer), so although
>> > I'll probably have to use canned, we'll test it:
>> >
>> > Seafood Cracker Dip
>> >
>> > 6-7 oz. crabmeat, fresh or canned, drained
>> > 6-7 oz. tiny shrimp, fresh or canned, drained & deveined
>> > 1 8 oz. package cream cheese, softened
>> > 1 T. horseradish
>> >
>> > 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...
>

With horseraddish it was bland?

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

One time on Usenet, hahabogus > said:
> (Little Malice) wrote in
> :
>
> > One time on Usenet, "kilikini" > said:
> >> Little Malice wrote:
> >
> >> > Steve Pope's query about keeping crab reminded me of this dip that
> >> > I've been meaning to try. It *sounds* good, but you never know. We
> >> > have guinea pigs, I mean friends, coming over tonight (the 6 of us
> >> > are planning a trip down the Oregon Coast this summer), so although
> >> > I'll probably have to use canned, we'll test it:
> >> >
> >> > Seafood Cracker Dip
> >> >
> >> > 6-7 oz. crabmeat, fresh or canned, drained
> >> > 6-7 oz. tiny shrimp, fresh or canned, drained & deveined
> >> > 1 8 oz. package cream cheese, softened
> >> > 1 T. horseradish
> >> >
> >> > 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...

I forgot to mention, I used crab only, one can.

> With horseraddish it was bland?

I cut the horseradish in half, because I'd added the other things. In
retrospect, it was probably a bad idea...

--
Jani in WA

Little Malice wrote:
> One time on Usenet, aem > said:

>> One I've posted before is a spread, i.e., a little too thick to be
>> called a dip:
>>
>> Smoked Salmon Spread
>>
>> 6-8 oz. smoked salmon
>> 8 oz. cream cheese
>> 1 small, 1/2 large red onion, finely chopped
>> 2 TB milk
>> 2 TB fresh lemon juice
>> 1 TB fresh dill, chopped (or 2 TB dried)
>> 6 or so shakes of the Louisiana red hot pepper sauce
>>
>> Mix cream cheese, milk, lemon juice, hot sauce, and dill together
>> until well combined. Stir in the onion and smoked salmon.
>> Refrigerate for at least two hours to let flavors combine (may store
>> overnight). Let come to room temp, srpead on on crackers. -aem
>
> Except for the dill (I just can't stand the taste), this sounds a lot
> like one that DH makes, although he uses a little mayo instead of
> milk. Yum...
>
Heh. Reading my mind *again*. My first thought was "that's a lot of
dill". I only like dill in very small quantities, but otherwise the
spread sounds good. (thanks aem)
--
Cheers
Chatty Cathy

Seize the moment. Think of all those women on the 'Titanic' who waved
off the dessert cart.
- Erma Bombeck

On Jan 12, 12:09 pm, blake murphy > wrote:
> On Fri, 11 Jan 2008 13:37:55 -0800 (PST), "Bobo Bonobo®"
>
> > wrote:
> >On Jan 11, 3:25 pm, "Peter" > wrote:
>
> >> I prefer canned crab meat for things like this. For small crabs, it is
> >> quite alot of effort to get the amount of meat required for little
> >> difference in taste (for a use like this), and its not like your are wasting
> >> king crab for a dip.
>
> >Meaning "a dip" is just "a dip," and not worthy of good ingredients?
> >In that case, you could use that imitation crab meat, right?
>
> and you should always sushi-grade tuna in tuna salad.

You could use cat food for all I care. Tuna salad is icky anyway.
Jarred mayo again, of course.
>
> your pal,
> blake

--Bryan

On Jan 12, 8:47 am, "Janet Bostwick" > wrote:
> "Bobo Bonobo®" > wrote in message
>
> ...
>
> > On Jan 11, 3:25 pm, "Peter" > wrote:
> >> "Little Malice" > wrote in message
>
> ...
> snip
>
> >> I prefer canned crab meat for things like this. For small crabs, it is
> >> quite alot of effort to get the amount of meat required for little
> >> difference in taste (for a use like this), and its not like your are
> >> wasting
> >> king crab for a dip.
>
> > Meaning "a dip" is just "a dip," and not worthy of good ingredients?
> > In that case, you could use that imitation crab meat, right?
>
> >> As for the shrimp, I would give a pretty funny look to the person who
> >> wanted
> >> *me* to peel and devein tiny little shrimp. I have been known to put the
> >> effort in for the 30+ count though :-)
>
> >> However, I usualy prefer a softer dip, so I'd cut some sour cream into
> >> the
> >> cream cheese first, my wife says otherwise :-)
>
> > Or soften it with cream (or half&half).
>
> > --Bryan
>
> I'd prefer imitation crab for about most anything -- I simply can't believe
> the taste of canned crab is supposed to be that way. I've tried the good
> stuff, the Costco canned, refrigerated stuff, and I guess for me, crab
> becomes inedible once canned. Yuck!

If I had to eat one or the other, I'd rather imitation crab, but I
hope I'm never in that situation.

> Janet

--Bryan

In article >,
Bobo Bonobo® > wrote:
>On Jan 12, 12:09 pm, blake murphy > wrote:
>> On Fri, 11 Jan 2008 13:37:55 -0800 (PST), "Bobo Bonobo=AE"
>>
>> > wrote:
>> >On Jan 11, 3:25 pm, "Peter" > wrote:
>>
>> >> I prefer canned crab meat for things like this. For small crabs, it is=
>
>> >> quite alot of effort to get the amount of meat required for little
>> >> difference in taste (for a use like this), and its not like your are wa=
>sting
>> >> king crab for a dip.
>>
>> >Meaning "a dip" is just "a dip," and not worthy of good ingredients?
>> >In that case, you could use that imitation crab meat, right?
>>
>> and you should always sushi-grade tuna in tuna salad.
>
>You could use cat food for all I care. Tuna salad is icky anyway.
>Jarred mayo again, of course.

One of the interesting things about rfc is the diversity of
backgrounds, etc., etc.

My grandfather, may he rest in peace, was opinionated about his chow. He
was also very set in his ways and had old-fashioned/Depression-era habits
of eating "everything but the squeal". (He grew up on a ranch and learned
thrifty ways.)

I've told this story here before, so some of you can tune it out,
but my mother STILL tells the story of when we went over to Grandpa's for
Christmas morning brunch when my brother and I were small, but old enough
to move around on our own power and be served plates of food (instead of
being shepherded by a parent for same). I don't have a really clear
memory - my guess is that I was six and my brother four, plus or minus one
year.

Now my mother knew the second that she walked in the door that her dad had
scrambled brains in with the eggs. (Her growing-up experiences were the
reason we NEVER had to deal with "organ meat" at our own table.) She says
that I went off, got myself a plate, and then toodled over to her saying,
"Mom, these eggs taste funny." She responded with "you don't have to eat
it, just throw it away, but DON'T MAKE A FUSS". I went off, my brother
came up with the same issue, got the same direction. To this day she is
grateful that we obeyed (my grandfather could really get his back up if
you cut up about his cooking).

Announcing "X is icky!" in front of an audience would have gotten me in
PRETTY BIG TROUBLE of some kind or another. "No thank you" or just
quietly passing the plate/bowl and not taking anything was highly
encouraged. I recieved various sorts of positive reinforcement
for my good behavior as well, so saw no reason to discontinue the
practice . Nowadays I might say "I don't really care for $FOOD" (or in a
few cases, "$FOOD is on the very short list of Things I Won't Eat") but in
general I will say that I am often invited back for dinner and do not have
waitstaff drawing for short straws when I come in.

ObTuna: I like my tuna salad made with Italian oil pack with a few capers
and whatever I have in the way of jarred/frozen artichoke hearts and olives
mixed in. Absolutely no mayo, jarred or otherwise, required.

Charlotte
--

On Sat 12 Jan 2008 08:12:13p, kilikini told us...

> Little Malice wrote:
>> One time on Usenet, "kilikini" > said:
>>> Little Malice wrote:
>>
>>>> Steve Pope's query about keeping crab reminded me of this dip that
>>>> I've been meaning to try. It *sounds* good, but you never know. We
>>>> have guinea pigs, I mean friends, coming over tonight (the 6 of us
>>>> are planning a trip down the Oregon Coast this summer), so although
>>>> I'll probably have to use canned, we'll test it:
>>>>
>>>> Seafood Cracker Dip
>>>>
>>>> 6-7 oz. crabmeat, fresh or canned, drained
>>>> 6-7 oz. tiny shrimp, fresh or canned, drained & deveined
>>>> 1 8 oz. package cream cheese, softened
>>>> 1 T. horseradish
>>>>
>>>> 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!

--
Wayne Boatwright

*******************************************
Date: Saturday, 01(I)/12(XII)/08(MMVIII)
*******************************************
My lucky color just faded.
*******************************************

On Jan 12, 9:22 pm, Wayne Boatwright > wrote:
> On Sat 12 Jan 2008 08:12:13p, kilikini told us...
>
>
>
> > Little Malice wrote:
> >> One time on Usenet, "kilikini" > said:
> >>> Little Malice wrote:
>
> >>>> Steve Pope's query about keeping crab reminded me of this dip that
> >>>> I've been meaning to try. It *sounds* good, but you never know. We
> >>>> have guinea pigs, I mean friends, coming over tonight (the 6 of us
> >>>> are planning a trip down the Oregon Coast this summer), so although
> >>>> I'll probably have to use canned, we'll test it:
>
> >>>> Seafood Cracker Dip
>
> >>>> 6-7 oz. crabmeat, fresh or canned, drained
> >>>> 6-7 oz. tiny shrimp, fresh or canned, drained & deveined
> >>>> 1 8 oz. package cream cheese, softened
> >>>> 1 T. horseradish
>
> >>>> 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)

Oh heck, what does it matter? Canned, frozen? It's all the same,
right? It all has the word, "crab" on the label.

> 1 bottle chili sauce

An unspecified brand or size of condiment (used as ingredient).

> 1 tablespoon horseradish
> 2 teaspoons worcestershire sauce
> 2 teaspoons fresh lemon juice

Gee, why not an unspecified brand of reconstituted lemon juice?
That'd be more consistent.
>
> Mix all together and pour over an 8 oz block of cream cheese.

Just SLop it on
>
> Great on Triscuit!

Not like you care whether or not the cracker has trans fat or not, I
think that the premeditatedly murderous Nabisco brand did quit using
the stuff in *that* product.
>
> --
> Wayne Boatwright

--Bryan

On Sat, 12 Jan 2008 12:45:46 -0800 (PST), "Bobo Bonobo®"
> wrote:

>On Jan 12, 12:09 pm, blake murphy > wrote:
>> On Fri, 11 Jan 2008 13:37:55 -0800 (PST), "Bobo Bonobo®"
>>
>> > wrote:
>> >On Jan 11, 3:25 pm, "Peter" > wrote:
>>
>> >> I prefer canned crab meat for things like this. For small crabs, it is
>> >> quite alot of effort to get the amount of meat required for little
>> >> difference in taste (for a use like this), and its not like your are wasting
>> >> king crab for a dip.
>>
>> >Meaning "a dip" is just "a dip," and not worthy of good ingredients?
>> >In that case, you could use that imitation crab meat, right?
>>
>> and you should always sushi-grade tuna in tuna salad.
>
>You could use cat food for all I care. Tuna salad is icky anyway.
>Jarred mayo again, of course.
>>
>--Bryan

bobo, why don't you save everyone a lot of time and put up a web page
with your dietary and culinary proscriptions? then you could just
post the pointer, and we could ignore that instead.

your pal,
blake

On Sat, 12 Jan 2008 21:59:42 +0000 (UTC),
(Charlotte L. Blackmer) wrote:
> Nowadays I might say "I don't really care for $FOOD" (or in a
>few cases, "$FOOD is on the very short list of Things I Won't Eat") but in
>general I will say that I am often invited back for dinner and do not have
>waitstaff drawing for short straws when I come in.
>

too funny, charlotte.

your pal,
blake

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... :-)

--
Jani in WA

Little Malice > wrote:

>One time on Usenet, (Little Malice) said:

>> One time on Usenet, "=?ISO-8859-1?Q?Bobo_Bonobo=AE?=" >

>>> On Jan 11, 2:28 pm, (Little Malice) wrote:

>>>> Steve Pope's query about keeping crab reminded me of this dip that
>>>> I've been meaning to try. It *sounds* good, but you never know.

Sounds good to me. I don't think there's too high of a seafood
vs. other ingredient ratio, but that's how I like seafood dips,
crabcakes, crab salad or anything along those lines.

>> Because I don't have time to go fishing today (and it's not
>> crab or shrimp season anyway), nor do I have time to drive 30
>> miles to a good fish market, and I don't buy the antique crap
>> they sell at the stupidmarket. Canned is more reliable.

>Actually, to be fair, Bryan's suggestion to use less shrimp & crab
>is a good one -- 13+ ounces does seem like an awful lot of meat for
>one brick of cheese.

S.

(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.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

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

On Sun 13 Jan 2008 12:32:00p, Little Malice told us...

> 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... :-)
>

You're welcome. Enjoy!

The original called for a bottle of Bennett's Chili Sauce Relish which had
some nice bits of other things in it, but I don't think it's made anymore.
Regular chili sauce does work well.

--
Wayne Boatwright

*******************************************
Date: Sunday, 01(I)/13(XIII)/08(MMVIII)
*******************************************
A guru is somone who knows more jargon
than you.
*******************************************

On Sun 13 Jan 2008 03:16:28p, hahabogus told us...

> (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.
>

Ooh, these sound good, Alan. Thanks!

--
Wayne Boatwright

*******************************************
Date: Sunday, 01(I)/13(XIII)/08(MMVIII)
*******************************************
Want a taste of religion? Bite a minister.
*******************************************

On Jan 13, 12:18 pm, blake murphy > wrote:
> On Sat, 12 Jan 2008 12:45:46 -0800 (PST), "Bobo Bonobo®"
>
>
>
> > wrote:
> >On Jan 12, 12:09 pm, blake murphy > wrote:
> >> On Fri, 11 Jan 2008 13:37:55 -0800 (PST), "Bobo Bonobo®"
>
> >> > wrote:
> >> >On Jan 11, 3:25 pm, "Peter" > wrote:
>
> >> >> I prefer canned crab meat for things like this. For small crabs, it is
> >> >> quite alot of effort to get the amount of meat required for little
> >> >> difference in taste (for a use like this), and its not like your are wasting
> >> >> king crab for a dip.
>
> >> >Meaning "a dip" is just "a dip," and not worthy of good ingredients?
> >> >In that case, you could use that imitation crab meat, right?
>
> >> and you should always sushi-grade tuna in tuna salad.
>
> >You could use cat food for all I care. Tuna salad is icky anyway.
> >Jarred mayo again, of course.
>
> >--Bryan
>
> bobo, why don't you save everyone a lot of time and put up a web page
> with your dietary and culinary proscriptions? then you could just
> post the pointer, and we could ignore that instead.

Why would I want to do something that would make YOU happy?
Instead, I'll keep doing exactly what I feel like doing.
>
> your pal,
> blake

--Bryan

"Little Malice" > wrote in message
...
> 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... :-)
>

If she was from Wa. I hope to Gosh she used fresh Crab. I would Never ever
buy canned crab.






> Jani in WA