Frozen Raspberry Heat Buster

6 ounces frozen raspberries
1 cup raspberry sherbet
1 cup cold milk
Lime slice

Blend first three ingredients in blender at high speed just until smooth and creamy. Pour into daiquiri glass. Garnish rim with lime slice.–The mocktail bar guide (641.875 T456m)

Cheesy Spinach Bread

For many years library staff members have been contributing recipes to their staff newsletter. The following recipe appeared in November 2005.

Cheesy Spinach Bread
(adapted from Eula Mae’s Cajun Kitchen by Eula Mae Dore, LA 641.597 D695e)
1 stick butter
2 large garlic cloves, minced (about 1 Tablespoon)
2 cups finely chopped onions
1 small red bell pepper, chopped finely
1 10 oz. package frozen chopped spinach, thawed and squeezed dry
1/8 teaspoon Tabasco garlic pepper sauce
1 large loaf French bread, split in half lengthwise
2 cups grated cheese (any mix of cheese you want, can do half mozzarella and half cheddar, or a package of 5 kinds of Italian cheese mixed together.)

1. Preheat oven to 350 degrees
2. Melt butter in a skillet, saute garlic for 3 or 4 minutes on low. Add onions and saute, increasing heat to medium, for about 10 minutes. Add bell pepper and cook until soft, about 5 minutes. Stir in spinach and cook about another 10 minutes.
3. Stir in Tabasco and cheese until just slightly melted. Let cool a few minutes.
4. Divide mixture in half and spread over the halves of bread. Put on a foil lined cookie sheet and bake about 20 minutes until browned. If not brown after 20 minutes, stick under the broiler for half a minute.

Spinach & Artichoke Dip

For many years library staff members have been contributing recipes to their staff newsletter. The following recipe appeared in July 2005.

Spinach & Artichoke Dip

Prep time: 10 minutes
Cook time: 25 minutes
Heat: 375 degrees

1 10 oz. box frozen chopped spinach
1 12 oz. jar artichoke hearts (drained)
1 cup mayonnaise
1 cup sour cream
3/4 cup Parmesan cheese
1/4 teaspoon minced garlic

Thaw spinach, drain until dry, chop into small pieces. Cut artichoke hearts into small pieces. Mix all ingredients together, stirring well. Put into a mid-sized casserole dish. Bake uncovered at 375 degrees for 25 minutes. Serve hot with wheat thins, crackers or chips.

Spinach Dip

For many years library staff members have been contributing recipes to their staff newsletter. The following recipe appeared in December 2006.

Spinach Dip

1 cup Hellman’s real mayonnaise (only use mayo, not salad dressing!)
1 1/2 cups sour cream
1 package frozen chopped spinach, thawed & drained
1 package Knorr vegetable soup and recipe mix
1 can water chesnuts, drained and chopped
3 green onions, finely chopped

Stir all ingredients until well mixed. Cover and chill overnight. The next day, hollow out a loaf of Hawaiian bread, and cube the bread that you remove from the loaf. Place the dip into the hollowed out space in the bread. Sprinkle the top of the dip with paprika, for color. Serve with the cubed bread for dipping

Bacco Crab Cakes

1 lb lump crabmeat (picked over for shells and cartilage)
½ lb crab claw meat, (picked over for shells and cartilage)
2 tablespoons minced red bell pepper
2 tablespoons minced green bell pepper
1/2 tablespoon Creole mustard
1/2 tablespoon hot sauce
1/2 tablespoon Worcestershire sauce
1/2 teaspoon salt1/3 cup mayonnaise
1 egg, lightly beaten
About 1/2 cup fine dry bread crumbs

For Breading and Frying:
1 cup all-purpose flour seasoned with ½ teaspoon salt & ¼ teaspoon cayenne pepper
Egg wash (1 egg beaten with 1 tablespoon water)
1 ¼ cups fine dry bread crumbs seasoned with ¼ teaspoon salt, 1/8 teaspoon cayenne & ¼ teaspoon paprika
½ cup clarified butter
3 tablespoons vegetable oil
Combine the lump and claw crabmeat with the bell peppers, mustard, hot sauce, Worcestershire sauce, salt, mayonnaise and egg. Gently mix well. Add enough bread crumbs (about ½ cup) to bind the mixture. Form into 12 patties and arrange on a baking sheet lined with parchment paper.
Cover lightly and refrigerate for at least 1 hour.
Put the seasoned flour in a shallow bowl. Put the egg wash in another shallow bowl. Put the seasoned bread crumbs in another shallow bowl.
Heat the clarified butter with oil in a large skillet over medium heat.
Dredge the patties in the seasoned flour, then dip them in the egg wash, letting the excess drip off. Dredge the patties in the seasoned bread crumbs, coating them evenly. Fry the patties, 3 or 4 at a time, in the hot butter-oil mixture until golden, about 3 minutes on each side. Drain on paper towels.–Abita Beer, cooking Louisiana true (LA 641.623 A149a)

Refrigerator Pickles

One thinly sliced unpeeled English cucumber
1/2 of a thinly sliced onion
1/2 cup granulated sugar
1/2 cup white vinegar
1/4 cup cider vinegar
Pinch of salt
Pinch of mustrd seeds
Pinch of celery seeds
Pinch of ground turmeric

Layer the thinly sliced cucumber and onion, half of the cucumbers, then half of the onion, and then repeat layers, in a pint jar. In a small saucepan, combine sugar, white vinegar, cider vinegar, salt, mustard seeds, celery seeds, and turmeric. Bring to a boil for one minute. Pour over cucumber and onion; let cool. Cover and marinate in refrigerator for 4 days. These crisp pickles keep in the refrigerator for up to one month.–The complete book of small-batch preserving (641.4 T675.5c2)

Staff member Michael B. would like to share this recipe from his personal collection. It’s been a big hit at staff parties. Thanks Michael!

Italian Layered Dip

8 oz. cream cheese
6 oz. goat cheese
2 cloves fresh garlic, minced
6 oz. basil pesto, drained
8 oz. sun-dried tomato pesto, drained

Let cream cheese and goat cheese soften at room temperature. Mix cheeses together with minced garlic. Line a casserole dish or mold with plastic wrap. Put 1/3 of the cheese mixture in the dish, spreading it evenly to the sides. Next, layer ingredients in the following order: sun-dried tomato pesto, 1/3 cheese mixture, basil pesto, and remaining cheese mixture in the same manner. Cover with plastic wrap and chill for at least one hour.
To serve, turn upside down on a platter. Serve with crackers.


One Response to “Appetizers”

  1. Amy Fritsche July 12, 2011 at 7:49 pm #

    I checked out Cat Cora’s cookbook Cooking From The Hip. I was excited at the get-go. The introduction informed that she was born and raised in Mississippi. “Great!”, I thought. “These recipes should include southern delicious favorites.” Even the chapters were promising. They were titled : “Easy”, “Fast”, “Fun”. Turns out, not so much.

    I’m grossly average: 37 years old, 2 kids, 3 bedroom house with white fence, dog. Which also makes me extremely busy; as in, I eat breakfast, unload the dishwasher and read my kids a book all at the same time and in under 5 minutes. If anyone needs a fast and fun cookbook it is me. I concider myself a good cook. I make my own red sauce and shrimp and corn soup. My husband and I even have a backyard kitchen garden and make our own pesto. Here is why I was disappointed in this cookbook. The following is a sample of words I don’t even know the meaning of from this cookbook: rillettes, Tzatziki, Medjool Dates, Asiago cheese, Farfalle, Rizogalo, clafouti, celery root (not the stalk), crab buon natale.

    After spending 30 minutes reading this cookbook looking for something “fast and easy” to cook, I did find something I not only liked and understood, but desperately needed. A Mango Margarita recipe. Enjoy!
    1 1/2 cups cubed mango
    3/4 cup tequila
    1/2 cup triple sec
    1/2 cup fresh lime juice
    4 cups crushed ice
    2 TBS sugar
    Puree mango in blender. Add tequila, triple sec, lime juice, ice. Blend till smooth.

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