Crab and/or Shrimp Dip Base

Crab and/or Shrimp Dip Base

When Mom owned a small Seafood Market in Ocean Park, Washington, she used this as a "base" for making Crab and Shrimp dips to sell in the market. We often had some on the counter for people to sample (I must say, some people made pigs of themselves!)

3 pounds, whipped cream cheese (preferably Philadelphia brand)

1 small jar Old English or Pimento cheese spread

2-1/2 Tbs dried minced onion, reconstituted in water

2 Tbs Worcestershire Sauce

2 Tbs Lemon Juice

2 Tbs Mrs. Dash No Salt seasoning

1 tsp lemon pepper

Thoroughly blend all ingredients in a large mixing bowl (a stand mixer is best, especially for this large amount). For each cup of base, mix in about 1/4 cup each of sour cream and mayonnaise, and blend in 1/4 cup of salad shrimp or crabmeat. 

You can also use this base to make smoked salmon dip by adding about 1/4 to 1/2 cup finely flaked smoked salmon instead of shrimp or crabmeat.

Back Row, L & 2nd from L: Mom & Aunt Peggy
with friends in Oysterville, WA about 1937-38

Cheese Ball

Cheese Ball

A family Christmas tradition since the 1960s, but this appetizer is tasty at any time of the year!

2 8-oz packages cream cheese, softened

About 4 oz Blue Cheese, crumbled

1 jar Old English cheese

1 Tb dried minced onion

2 tsp Worcestershire sauce

1 cup toasted & finely chopped nuts*

Rehydrate the dried minced onion in the Worcestershire sauce for about 5 minutes. Blend cheeses with an electric mixer (easiest in a large stand mixer). Add onioin-Worcestershire sauce to the cheeses and mix to combine.

Place chopped nuts in a shallow bowl. Scoop about 1/4 of the cheese mixture at a time into the nuts and use the nuts as a coating to shape into flattened balls or log shapes. Wrap in plastic wrap and chill to firm. Serve with crackers.

*Note: Toast the nuts in a 325° F oven for 7 or 8 minutes and cool before chopping. A small food processor is the best way to chop the nuts very finely to more evenly coast the cheese balls.

Mom at the house in Nahcotta

Blue Deviled Eggs

Friends Chuck and Merry
(no, those aren't eggs--different party!)

By definition "blue deviled" is an archaic term meaning sad and dreary, but these eggs are anything but! My friends Chuck and Merry introduced me to these, and now I'm hooked. There are other recipes online that call for using blue cheese and mayonnaise, and if you've got some blue cheese on hand, by all means add some, but my version uses a good-quality refrigerated blue cheese salad dressing (such as Lighthouse). My friends' version included salad shrimp and also water chestnuts for  a little "crunch," but I've listed these as optional ingredients, since not everyone likes (or can eat) shellfish, and some people may feel the same way about water chestnuts.

Blue Deviled Eggs

12 hard-cooked eggs, peeled and sliced in half lengthwise
2 or 3 green onions, finely sliced
About 1/2 cup Blue Cheese dressing
1 tsp Dijon or Stone Ground Mustard (adds a little "kick," but can be omitted)
Freshly ground pepper, to taste
Salt, to taste
optional: Crumbled Blue Cheese
optional: cooked Salad Shrimp, finely chopped

optional: About 4 or 5 canned Water Chestnuts, finely minced OR a little finely minced Jicama (which is what my friends add when they are in Mexico)

Place egg yolks in medium bowl and mash with a fork. Add green onions, Blue Cheese dressing, seasonings and other optional ingredients as desired. Spoon or pipe mixture into egg white halves and refrigerate until serving. Can garnish each half with a little piece of green onion and/or a shrimp (which is probably a good idea if you're including them, as it lets people with shellfish allergies know what is in them).

Smoked Salmon Dip

Mom in the "uniform" she had to wear when
working at the Hyatt House in Burlinggame, CA

When Mom owned a Seafood market in Ocean Park, Washington we sometimes made this dip for customers to sample. Unfortunately, some customers thought “sampling” meant standing next to the bowl and eating all of it.

Smoked Salmon Dip

1 pound cream cheese (preferably Philadelphia brand)

1 Tb dried minced onion, reconstituted in about 1 Tb of water

1 Tb Mrs. Dash No Salt seasoning

1/4 tsp white pepper

1 Tb Worcestershire Sauce

1 tsp lemon juice

1/2 pound smoked salmon

1 cup sour cream

1/2 cup mayonnaise

Thoroughly blend all ingredients in a large mixing bowl. If consistency is too thick, additional sour cream and/or mayonnaise can be added. Serve with a fairly sturdy chip (I like Tostitos white corn chips).

Individual Prawn Pizza

This is my variation on an appetizer Lobster Pizza I had at Red Lobster. Ingredient portions can, of course, be increased to make a larger pizza using Boboli or other type of pizza crust. The Red Lobster’s crust was a thin, crispy type. This recipe is for just one pizza, which is adequate for a single meal, but you can increase amounts and use larger pans if you want to make these for appetizers.

Individual Prawn Pizza

Gordita Tortilla

Basil Pesto

Fresh-grated Parmesan cheese

Diced and drained Roma or vine‑ripened tomato

7 or 8 cooked, peeled and deveined prawns, cut into pieces

Shredded mozzarella cheese*

Preheat oven to 350° F. Line pizza pan with foil; drizzle a small amount of olive oil on foil, then use paper towel to rub onto foil. Lightly sprinkle the foil with coarse salt.

Place gordita tortilla on foil. Spread a thin layer (about a soup spoonful) of pesto thinly over the tortilla. Spread (or grate) the Parmesan cheese over the pesto layer. Spread chopped tomato and  prawns evenly over crust. Top with shredded cheese. Bake for 10 to 11 minutes until cheese is melted and crust is crispy; cut into slices and serve.

* I just use one of those packaged string cheeses when I need a little grated mozzarella, but watch out for your fingers when grating it!

Rick with Treeva and Teena

Cheese Bread

There used to be an Italian restaurant just west of The Doughboy Monument in Astoria, Oregon which had the best cheese bread. Unfortunately it burned down one night, so no more cheese bread! Fortunately, after experimenting with various combinations such as cheese and cream cheese I finally hit on this version which is as good as I recollect the original being. It is quick, easy and delicious. Unfortunately, it has a ton of fat and calories ... but serve it with a green salad and you won't feel too guilty!

Cheese Bread

Shredded Monterey Jack or Pepper Jack cheese

(Other cheeses will also work, but will naturally have a different flavor)

Ranch Dressing (or you can just use Mayonnaise)

French bread

Mix the cheese and dressing together‑‑somewhat similar to mixing tuna fish.  Split and lightly toast the french bread loaf (I generally use the individual sourdough sandwich rolls, but the spread can also be used on whole split loaves or on individual slices). Spread with the cheese mixture (not too thickly), and broil until cheese is hot and bubbling.

Notes: I haven't given any quantities, as it will depend on just how much Cheese Bread you want to make. You can store any unused mixture in the refrigerator for a day or so. For a really deluxe version you can also mix in either some smoked salmon, small cooked shrimp, or some cooked crab meat--delicious!

My brother Rick