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CRANBERRY CRAB MEAT APPETIZERS
Crispy little filo tart shells with a creamy crab filling and topped with sweet
cranberry.
Ingredients (Serves: 15)
¼ cup cranberry sauce, whole berry, canned
¹⁄3cup cream cheese, softened
½ cup lump crab meat
Seasoning, to taste
2 tablespoons green onion, chopped
15 filo mini shells, frozen
- Place cranberry sauce in a small bowl; beat with whisk until smooth.
- Combine cream cheese, crab meat, green onion and seasoning in a bowl.
- Fill each shell with about 1 tsp. of the cream cheese mixture; top with ½
tsp. cranberry sauce.
- Arrange on frying pan. Place the pan on the low rack. Set oven for 190ºC
and the timer for 10 minutes. These can be made up ahead of time and
taken right out of the freezer and into the oven.
HOT BEEF DIP IN BREAD BOWL
Beautiful and delicious party food – spicy and warm. A beefy, cheesy filling
served in a bread bowl.
Ingredients
1 sourdough round bread loaf
450g ground beef mince
½ cup water
1 1-oz. pkg. taco seasoning mix
1 8-oz. reduced-fat cream cheese, softened
1 cup light sour cream
2 cups reduced-fat cheddar cheese, sharp, shredded
1 teaspoon Tabasco pepper sauce
- Leaving a 1-inch border, cut top from bread, reserving top for lid. Hollow out
loaf to make a bowl, leaving a ½-inch thick shell; set aside.
- Crumble beef into an 8" round pan (like a cake pan). On high rack in oven,
cook beef at 205ºC, stirring occasionally, for 5 minutes, or until beef
appears cooked with no pink. Drain.
- Add seasoning and ½ cup water to beef and return to high rack for another
5 minutes.
- In a bowl, add remaining ingredients and pour into bread bowl. On low rack,
heat for 30 minutes at 150ºC.
- Serve with chips.
15
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