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Appetizers & Dips
Cajun
Party Cheese Balls – 1 lb sharp grated cheese, ¼ lb Crumbled Bleu
Cheese, ½ lb cream cheese, 2 tsp Worcestershire, 2 tsp grated onion and
2 tsp Cayenne Pepper, ½ cup chopped pecans.
Directions: Blend cheese in food
processor, add Worcestershire sauce, onion and pepper, Chill in
refrigerator. Lay chopped pecans on wax paper. Form cheese in balls and
roll on wax paper to cover with pecan pieces.
Cheese
Straws – 1 cup butter, 2 cups grated sharp cheese, 2 2/3 cups sifted
flour, pinch of
Creole seasoning.
Directions: Mix ingredients
together, roll thin and cut in narrow strips. Bake in slow oven at 275°
until light brown.
Cajun Party Dip – Mix 1 package of
Cajun Party Dip Mix
with 16 oz of sour cream and refrigerate for 1 hour.
Cream
Cheese Dip – 2 8 oz Cream Cheese, ¼ cup sour cream, ¼ grated onion,
1½ T Worcestershire sauce, ¾ tsp
Creole seasoning
Directions: Place all ingredients
in a food processor and mix. Refrigerate for 1 hour and serve.
Shrimp
Dip – 2 lbs coarsely ground boiled shrimp, 8 oz cream cheese, 1 tsp
of lemon, 10 minced green onions, Mayonnaise, Hot Sauce, Worcestershire
Sauce and
Creole seasoning
Directions: Mix cream cheese and
lemon juice, Add shrimp, green onions and enough mayonnaise to slightly
thicken, season to taste with hot sauce, Worcestershire and
Creole seasoning. Refrigerate overnight.
Cajun
Party Spinach & Artichoke Dip – 8 oz Cream Cheese, 8 oz Frozen Diced
Spinach, 1 pack of
Cajun Party Dip Mix, 16 oz Sour Cream, 8 oz of
Artichoke Hearts, 1 block Mozzarella Cheese
Directions: Place cream cheese and
spinach in a pan over medium heat and stir, add the Cajun Party Dip Mix,
Sour Cream, Artichoke Hearts. Add to Crock Pot and sprinkle with
mozzarella cheese.
Fried
Pickles – 32 oz jar sliced dill pickles, 2 cups cornmeal, 1 T
Creole seasoning
Directions: Drain pickles, mix
cornmeal with Creole Seasoning, add drained pickles to cornmeal mix and
shake well. Fry several pickles at a time in hot oil until golden brown.
Grilled
Bacon Wrapped Oysters – 2 qt fresh oysters, 24 oz smoked bacon,
wooden toothpicks, 2 cups cornmeal, 2 T
Creole seasoning
Directions: Drain oysters, wrap
oyster one time with bacon, cut excess bacon and save for next oyster,
secure bacon wrapped around oyster with wooden toothpick and sprinkle
with
Creole seasoning. Place over direct heat on grill, rotate
frequently, cook until done.
Boudin
Balls – ¾ Cup Creole Garlic Cajun Marinade, 2 tsp hot sauce, 2 green
onions, 2 tsp
Creole seasoning, 3 cups bread crumbs, 2 lbs finely cut
center-cut pork chops, 3 beaten eggs, 1 cup of steamed rice, 1 ½ cups of
ground cracker crumbs, 1 tsp melted butter, oil
Directions: Pour marinade and hot
sauce over bread crumbs and stir, add green onion,
Creole seasoning,
pork and bread crumbs to food processor and finely chop, mix with egg
and rice in large bowl, shape mixture in 1 – 2 inch balls, refrigerate
for 1 hour, preheat oil to 350°, fry until golden brown.
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