Fancy Crabmeat baked in Ramekins with Toast
1 1/2 teaspoons unsalted butter
1 cup Homemade Mayonnaise, recipe follows, or good quality store-bought mayonnaise
1/2 cup chili sauce
2 tablespoons finely chopped green onions
1 lemon, juiced
1 whole clove minced garlic
1 teaspoon dry mustard
1 teaspoon tarragon vinegar
1 teaspoon paprika
1 teaspoon hot red pepper sauce
1 pound lump crabmeat, picked over for shells and cartilage
7 strips bacon, crisply fried and crumbled
6 tablespoons freshly grated Parmesan Cheese
Large Croutons, recipe follows, or toast points, accompaniment
Preheat the oven to 400 degrees F.
Grease 6 (4-ounce) ramekins with the butter, place on a baking sheet, and set aside.
• Combine the mayonnaise, chili sauce, green onions, lemon juice, garlic, mustard, vinegar, paprika, and hot sauce in a large bowl and mix well.
• Fold in the crabmeat and mix until well coated with the sauce, being careful not to break up the lumps.
• Divide the mixture among the prepared dishes and top each portion with 1 tablespoon each of the bacon and cheese.
• Bake until the crabmeat is hot and the cheese is golden brown on top, 8 to 10 minutes.
• Carefully transfer the ramekins to six plates and serve immediately with croutons on the side.
Mayonnaise:
1 large egg
1 large egg yolk
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
2 tablespoons water
1 1/4 cups vegetable oil
1/4 cup olive oil
1/8 teaspoon cayenne, optional
• Place the egg, egg yolk, lemon juice, mustard, 1 tablespoon of water, and salt in the bowl of a food processor or blender.
• Process on high speed for 20 seconds.
• With the motor running, pour the oil in a thin stream through the feed tube and process until the mixture begins to thicken.
• When half of the oil has been incorporated, add the remaining tablespoon of water.
• With the motor running, add the remaining oil in a thin stream, and process on high until all the oil is incorporated.
• Adjust the seasoning, to taste, with salt and cayenne pepper, if desired.
• Chill and use as needed.
Cook’s note: The mayonnaise will keep, stored in an airtight container in the refrigerator, for 24 hours.
Yield: 2 cups
Large Croutons:
1 (12 to 15-inch) loaf French or Italian bread, cut into 1/4-inch to 1/2-inch slices
1/4 cup olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees F.
Place the bread slices on a large baking sheet and brush 1 side of each slice with the olive oil, then lightly season with the salt and pepper. Bake until light golden brown, about 8 minutes.
Cool slightly on the baking sheet before handling or serving.
Yield: 12 to 20 croutons
Serves 6
TACO CHILI
1 1/2 to 2 pounds lean ground beef
1 medium onion, chopped
1 pkg (1 1/4oz) taco seasoning mix
2 cans (14 1/2oz ea.) diced tomatoes
1 can (10oz) diced tomatoes with green chilies
1 can (16oz) pinto beans, rinsed and drained
1 15oz can chili beans in sauce
1 cup frozen whole kernel corn
Shredded cheese (mozzarella, Monterey Jack or
cheddar)
Slightly crushed tortilla chips
In a large skillet, cook ground beef and onion, one-half at a time, till meat is browned and onion is tender. Drain off fat. Transfer to a 3 1/2- to 5-quart crockery cooker. Stir in dry taco seasoning mix, diced tomatoes, diced tomatoes with green chilies, pinto beans, chili
beans in chili sauce, and corn. Cover; cook on low for 8 to 10 hours or on high for 4 to 5 hours. Sprinkle each serving with some cheese and chips.
Makes 8 servings.
SWEET AND SOUR FRANKS
* 1 cup chili sauce
* 1 cup currant jelly
* 3 tablespoons lemon juice
* 1 tablespoon prepared mustard
* 2 pounds cocktail franks or hot dogs cut into bite-sized pieces
* 2 cans Pineapple chunks, 27 ozs
Combine first four ingredients in Crock Pot; mix well to break up jelly chunks. Cover and cook on high 15 to 20 minutes to soften jelly and blend sauce ingredients. Add cut-up hot dogs or cocktail franks. Add pineapple. Cover and cook on high for 2 hours; or low for 4 hours. Keep on low while serving.
GRAPE JELLY MEATBALLS
* 1 1/2 cups chili sauce
* 1 cup grape jelly (can use currant jelly)
* 1 to 3 teaspoons Dijon mustard
* 1 pound lean ground beef
* 1 egg, lightly beaten
* 3 tablespoons fine dry bread crumbs
* 1/2 teaspoon salt
Combine chili sauce, jelly, and mustard in Crock Pot and stir well. Cook, covered, on high while preparing meatballs.
Combine remaining ingredients and mix thoroughly. Shape into 30 meatballs. Bake meatballs in a preheated 400 degree oven for 15 to 20 minutes; drain well. Add meatballs to sauce, stir to coat, cover and cook on low for 6 to 10 hours.
CROCKPOT LITTLE SMOKIES
* 2 packages Cocktail wieners
* 1 Medium bottle chili sauce
* 1 Medium jar grape jelly
Combine in Crock Pot and cook on low 6 to 8 hours.
California Fusion Peach Salsa
This fusion recipe combines hot chili sauce and sweet peaches with Asian spices for a tasty, spicy peach salsa.
Ingredients
* 2 (15-oz) cans peaches, drained and chopped, although If you want to make this California style—use fresh peaches.
* 2 green onions, sliced thin, including tops
* 2 tablespoons lime juice
* 2 teaspoons chopped fresh cilantro
* 2 teaspoons garlic chili sauce
* 1/2 teaspoon five spice powder
* 1/4 teaspoon white pepper
Procedure
* In a bowl, mix the drained, chopped peaches, sliced green onions, chopped cilantro, garlic chili sauce, lime juice, five spice powder, white pepper.
* Mix well.
* Chill before serving.
Notes
Serve as a salsa with tortilla chips or as a garnish for meat dishes.
CRANBERRY COCKTAIL MEATBALLS
* 2 pounds Ground beef
* 1 cup Cornflake crumbs
* 2 Eggs
* 1/2 cup Chopped, fresh parsley
* 1/3 cup Ketchup
* 3 tablespoons Minced onions
* 2 tablespoons Soy sauce
* 1/4 teaspoon Garlic powder
* 1/4 teaspoon Pepper
Sauce
* 16 ounces Can, jellied or whole cranberry sauce
* 12 ounces Chili sauce
* 1 tablespoon Brown sugar
* 1 tablespoon Lemon juice
In a large bowl, combine ground beef, cornflake crumbs, parsley, eggs, ketchup,
onion, soy sauce, garlic powder and pepper. Mix well and form into small balls, from 1/2″ to 3/4″ in diameter. Place in a casserole or baking pan. Heat oven to 300 degrees F. Meanwhile in a saucepan,combine cranberry sauce, chili sauce, brown sugar and lemon juice. Cook stirring over medium heat until smooth. Pour hot sauce over meatballs in casserole. Bake for 30 to 45 minutes, depending on the size of the meatballs. Transfer to Crock Pot and keep on low for serving.
CHILI BEEF DIP
* 1 (11 oz.) can condensed chili beef soup
* 3 oz. pkg. cream cheese, softened
* 1/2 cup sour cream
* 1 tbsp. water
* 1 teaspoon prepared mustard
* 1 teaspoon Worcestershire sauce
* 1/2 teaspoon chili sauce
* 1/4 teaspoon hot pepper sauce, optional
In slow cooker/Crock Pot, combine all ingredients; mix well. Cover and cook on low for 1 1/2 to 2 hours, stirring occasionally, or until cheese is melted and dip is hot. Serve warm with tortilla or corn chips.
Makes 2 cups.
OVEN BAKED BARBECUE CHICKEN
In a saucepan melt 2 tablespoons butter. Add 2 cloves of garlic, crushed. Cook 4-5 minutes. Then add ingredients listed below.
1 c. catsup
2/3 c. chili sauce
4 tbsp. brown sugar
4 tbsp. chopped onion
2 tbsp. Worcestershire sauce
2 tbsp. prepared mustard
2 tsp. celery seed
1/2 tsp. salt
Dash of Tabasco (optional)
6 thin slices of lemon
Bring to a boil. Place chicken in a shallow pan. Pour boiling sauce over it. Bake at 350 degrees for 1 hour, basting often with sauce. Alternative method: Cover chicken and sauce and bake at 200 degrees for 2 hours, uncover and bake at 450 degrees for 20 minutes.
Sweet-N-Sour Meatballs
1 pound lean ground beef
1/2 teaspoon salt
1 cup soft bread crumbs
1/8 teaspoon pepper
1 egg — beaten
1 tablespoon oil
2 tablespoons onion
2/3 cup chili sauce
2 tablespoons milk
2/3 cup grape or red currant jelly
1 clove garlic
Combine first 8 ingredients form into 40 bite size meatballs. Brown lightly in oil. Cover; cook over low for 5 minutes. Drain.
Combine chili sauce and jelly; pour over meatballs. Heat, stirring occasionally, until jelly is melted. Simmer 10 to 12 minutes until sauce is thickened, basting occasionally.
Per Serving (excluding unknown items): 2126 Calories; 115g Fat (48.8% calories from fat); 94g Protein; 178g Carbohydrate; 7g Dietary Fiber; 557mg Cholesterol; 1820mg Sodium. Exchanges: 1 1/2 Grain(Starch); 12 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 15 1/2 Fat; 10 Other Carbohydrates.
Spicy Chafing Dish Franks And Apples
1 package holly farms chicken franks
1 tablespoon vegetable oil
2/3 cup apple jelly
1 cup hot chili sauce
2 tablespoons cider vinegar
2 tablespoons worcestershire sauce
2 green-skinned apples — unpeeled and cut in
— 1″ chunks
toothpicks
Cut each frankfurter into 4 pieces. Heat the oil in a skillet and saute the frankfurters for about 4 minutes, turning to cook each side evenly. In a saucepan or chafing dish, combine the jelly, chili sauce, vinegar and worcestershire sauce. Heat gently, stirring often, until hot and the jelly is melted and smooth. At serving time, add the cooked frankfurters and the apple pieces to the sauce. Heat about 5 minutes until the apples and frankfurters are thoroughly warmed. Serve hot with toothpicks for spearing the frankfurters and apples. Yield: 8 - 10 hors d’oeuvre servings.
NOTES : This recipe can be made early in the day, but the apples should be added at the last minute. Pears can be substituted for the apples.
Dip For Sausage Balls
3/4 cup chili sauce
1 tablespoon horseradish — (1 to 2)
2 tablespoons worcestershire sauce
2 tablespoons red wine — (2 to 4)
1 dash tabasco
Mix all ingredients well.
CHICKEN SHISH - KA - BOBS
3 lb. chicken, cut in chunks or strips marinade in mixture of
1/3 c. teriyaki sauce
2 tbsp. vegetable oil
2 tbsp. chili sauce
1/4 c. honey
1 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. garlic powder
Alternate chicken on skewers with cherry tomatoes, mushrooms, pineapples, chunked green peppers, chunked onions. Grill and enjoy.
Aunt Sarah’s Chili Sauce
4 qt Tomatoes,cut in quarters
1 T Mustard seed
2 c Onions,sliced
1 T Celery seed
2 c Green peppers,sliced
2 1/2 c Cider vinegar
1 T Salt
1 c Sugar- brown,white, maple,
3 T Mixed pickling spices
Honey,whatever is handy
Mix everything together in a big pot and put on the back of woodstove so that everything simmers gently for days. It is ready when it reaches the thickness you want.
This recipe is over 150 years old.
Cocktail Meatballs
1 pound lean ground beef
1 egg
2 tablespoons water
1/2 cup bread crumbs
3 tablespoons minced onion
1 (8 ounce) can jellied cranberry sauce
3/4 cup chili sauce
1 tablespoon brown sugar
1 1/2 teaspoons lemon juice
In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs. Bake at 350F for 20 to 25 minutes, turning once. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.