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HAPPINESS IS Cooking You can't beat this Super Bowl spread


Publication: THE CHARLESTON GAZETTE
Published: Wednesday, January 26, 2000
Page: P05
Byline: Patricia W. Murray

Spend Super Bowl Sunday with your family, friends and plenty of good food.

To celebrate this event, I have this week for you a very tasty crab dip recipe and a wonderful cheese spread.

To decorate your table, you could make a tablecloth out of black and white striped material. I do this to resemble a referee's shirt.

You could also use flowers the color of the team you want to win and put them in a vase shaped like a football. You can get this at a flower shop.

Also you could decorate around the table with whistles and miniature footballs. What a winning combination: good food and a dressed up table to share with you friends and family.

Enjoy.



Touchdown Crab Dip Ingredients: 8 ounces lump crab meat (rinse and remove any bones and flake) 1 (8-ounce) package cream cheese, softened 1/2 cup sour cream 1 teaspoon lemon juice 2 tablespoons mayonnaise 1 teaspoon Worcestershire sauce 1/2 teaspoon ground mustard 1 tablespoon 2% milk 1/4 cup grated sharp cheddar cheese, divided 1 tablespoon finely minced parsley 1/2 teaspoon Hungarian paprika Salt and freshly ground white pepper to taste Garnish with paprika and parsley Nonstick cooking spray Preparation: In large bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, mustard and until smooth. Add enough milk to make mixture creamy. Stir in 2 tablespoons of the grated cheese.

Fold crab meat into cream cheese mixture. Pour into medium-size casserole dish that has been coated with a nonstick cooking spray. Top with remaining cheese and paprika. Bake at 325 degrees, until mixture is bubbly and golden browned on top, about 25 minutes. Serve with stone ground wheat crackers. Serves 8.



Super Bowl Sunday Cheese Spread Ingredients: 1 cup shredded Provolone cheese 1 cup shredded Mozzarella cheese 1/2 cup grated Parmesan cheese 2 (8-ounce) packages cream cheese, softened 1/2 cup chopped, oil-packed sun-dried tomatoes 3 tablespoons chopped parsley 1 teaspoon dried basil 3 tablespoons pine nuts, toasted Preparation: In a food processor or you can use a mixer, blend cheeses, dried tomatoes, dried basil and parsley on low speed. Cover; chill several hours. Sprinkle with pine nuts. Serve with pita bread wedges. Makes about 5 cups. You can cut the recipe in half if you don't need this much cheese spread.

Let me hear from you! You can write me at Patricia W. Murray 14745 Memorial Drive, Suite 8, Houston, Texas 77079 or e-mail me at percheftx@aol.com

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