The Red Hot Chili Paper

Send us some "foodback" gourmet@chef.net
Spinach Balls
Pickled Mushrooms
Marinated Wings
Beggar's Purses
Pesto Palmiers
Vine Leaves
Spanokopita
Honey Garlic Wings
Fette Di Melanzane
Salmon Mousse
Beer Cheese
Shrimp Toast
California Cheese Dip
Cheese Log
Cheese Fondue
Chopped Liver
Pickled Herring
Tuna Gefilte Fish
Rumaki
Teriyaki Puffs
Veggie Bites
Garlic Balls
ChiliBeef WonTons
Chicken Fingers
Broccoli Bites
Sausage Balls
Pearl Balls
Spicy Chicken Bites
Mushroom Filos
Mushroom Nut Pate
Calamari Vinaigrette
Crab Dip
Leek Dip
Hot Bacon Swiss Dip
Salmon Roll
Sesame Pork
Crab Dip

    Ingredients:

      1 pkg. (2.4 oz.) Knorr Leek soup mix
      1 1/2 cups. sour cream
      1 tbsp. lemon juice
      1/8 tsp. hot pepper sauce
      1 pkg. (6 oz.) frozen crabmeat, thawed and drained
      1 can (14 oz.) artichoke hearts, drained and chopped
      1 c. shredded Swiss cheese
      1 tsp. dried dill weed

     

    Directions:

    Stir together soup mix, sour cream, lemon juice and hot pepper sauce. Stir in crabmeat,  artichokes, cheese and dill. Cover and refrigerate 2 hours. Serve with crackers. Makes 3  3/4 cups.

These pages designed and maintained by:
  TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the WebMaster