Guacamole

Prep Time: 2 minutes | Cook Time: 0 minutes | Total Time: 2 minutes | Serves: ?

Ingredients:

  • 3 ripe avocados
  • 1 large ripe tomato, chopped
  • 1 small onion, chopped
  • 1 TBSP lemon juice
  • 1 tsp salt
  • 2 garlic cloves, minced
  • Tabasco to taste

Directions:

  1. Mash avocados until lumpy. Add rest of ingredients. Serve.
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Dip for Fruit

Prep Time: 2 minutes | Cook Time: 0 minutes | Total Time: 2 minutes | Serves: A Ton of Folks

Ingredients:

  • 1 container sour cream
  • 1 cup brown sugar
  • 1 stick butter, melted
  • vanilla
  • almond flavoring (optional… I don’t like this)

Directions:

  1. Mix together and serve with fruit.

Cream Cheese Chutney Dip

Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes | Serves: A Ton of Folks

Ingredients:

  • 6 oz. (6 slices) bacon
  • 1 stick butter, softened
  • 8 oz. cream cheese, softened
  • 1 1⁄2 cups grated sharp cheddar cheese
  • 3⁄4 cup Major Grey’s mango chutney, or any other type of chutney
  • 2 scallions, trimmed and sliced crosswise
  • Family Size box of Wheat Thins, or other crackers

Directions:

  1. Put slices of bacon into a medium skillet and cook over medium heat, turning occasionally, until crisp on both sides, 5–8 minutes. Transfer bacon to paper towels to let drain, then crumble and set aside.
  2. Put butter, cream cheese, and cheddar cheese into a medium bowl and mix with a potato masher until well combined.  If your butter and cream cheese are not softened, nuke them separately for 10 seconds at a time until they are soft. Maybe 2-3x.
  3. Transfer cheese mixture to a serving bowl and smooth out top with back of the spoon.
  4. Spread chutney over cheese mixture and scatter crumbled bacon and scallions on top. Cover with plastic wrap and refrigerate until well chilled, 2–3 hours. Allow dip to rest at room temperature for 1 hour before serving. Serve with Wheat Thins or crackers, if you like.

Deviled Eggs

Prep Time: ? minutes | Cook Time: 0 minutes | Total Time: ? minutes | Makes 12

Ingredients:

  • 6 hard boiled eggs
  • 3 TBSP Hellman’s mayonnaise
  • 2 tsp Dijon mustard
  • 2 tsp Dill Relish
  • 2 tsp mild hot sauce
  • Minced chives for garnish

Directions:

  1. Cut eggs in half lengthwise.
  2. Remove yolks and place in a small bowl.
  3. Mash yolks with a fork and add remaining ingredients, except for chives.
  4. Spoon mixture back into egg white halves.
  5. Sprinkle with chives.
  6. Cover and refrigerate until ready to serve.

Notes:

Origin: Torn out of a catalog.

Baltimore Crab Cakes

Prep Time: 10 minutes minutes | Cook Time: 10 minutes | Total Time: 1 hour 25 minutes | Yield: 8 crab cakes, or 24-26 mini crab cakes

Ingredients:

  • 1 large egg, beaten
  • 1/2 cup mayonnaise (Hellmann’s)
  • 1 TBSP Dijon mustard
  • 1 TBSP Worcestershire sauce
  • 1/2 tsp Tabasco
  • 1 pound lump crab meat*
  • 20 Saltine crackers, finely crushed
  • 1/4 cup Canola oil
  • Lemon wedges, for serving

Directions:

  1. In a small bowl, whisk mayonnaise with the egg, mustard, Worcestershire sauce and Tabasco until smooth.
  2. In a medium bowl, lightly toss crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.
  3. Scoop crab mixture into 8 1/3 cup mounds, lightly pack into 8 patties, about 1 1/2 inches thick.
  4. In a large skillet, heat oil until shimmering. Add crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side.
  5. Transfer crab cakes to plates and serve with lemon wedges.

Notes:  Instead of just eight, you can make 24 to 26 mini donut-hole-size crab cakes for parties.

For a meal, team these with homemade slaw, potato salad and some fruit salad.

To make ahead, prepare through Step 2 and refrigerate overnight.

Recipe Origin:  Andrew Zimmern.

Mojito Grilled Shrimp

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: 4-6 Servings

Ingredients:

  • 1 to 1/2 lbs peeled, deveined shrimp (21 to 30 per lb, tails on)

Mojito Marinade:

  • 20 chopped fresh mint leaves
  • 1/3 cup sugar
  • 1 thinly sliced shallot
  • 1/3 cup light rum
  • 3 TBSP fresh lime juice
  • 1 TBSP vegetable oil
  • 1 tsp freshly grated lime zest
  • 1 tsp coarse kosher salt

Directions:

  1. For Marinade: In a medium bowl, combine mint leaves, sugar and shallot. Pound with a wooden spoon to crush. Whisk in rum, ime juice, oil, lime zest and salt. Whisk until salt dissolves.
  2. For shrimp: Preheat grill on high heat.
  3. Put shrimp in 1 gallon resealable plastic bag and pour in marinade. Seal and marinate at room temp. for 15-20 minutes.
  4. Remove shrimp, reserving marinade.
  5. Thread shrimp onto skewers. Place on grill and baste with marinade. Close lid.
  6. Cook until shrimp are just beginning to brown, 1-2 minutes.
  7. Turn shrimp over, baste again, and close lid. Cook 1-2 minutes until browned but still moist in center (cut to check).
  8. Transfer shrimp to a platter, drizzle with lime juice and garnish with mint sprigs.

Notes:

Recipe Origin:  Tore out of a local magazine.