Sunday, November 21, 2010

Crab Salad in Crisp Wonton Cups


For the Wonton Cups:


  • Cooking spray
  • 18 wonton wrappers, thawed (if frozen)
  • 2 teaspoons canola oil
  • 1/4 teaspoon salt

For the dressing:

  • 1 teaspoon lime zest
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoons salt
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon dried hot red pepper flakes
  • 2 tablespoons olive oil

For the salad:

  • 1/2 pound lump crabmeat, picked over
  • 1 stalk celery, finely diced
  • 1/2 cup finely diced mango
  • 1/4 cup thinly sliced scallions
  • 2 tablespoons coarsely chopped fresh cilantro leaves

Preheat the oven to 375 degrees F. Spray 2 mini-muffin tins withcooking spray.

Brush the wonton wrappers with oil, and place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup. Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool.

Meanwhile whisk together the zest, lime juice, salt, pepper, and pepper flakes. Add the oil and whisk until well combined.

In a medium bowl, toss together the crabmeat, celery, mango,scallion and cilantro. Add dressing and toss to combine. Fill each cup with the crab salad and serve.

Broccoli Rice Casserole

1/2 cup chopped onion
2 Tbsp. butter or margarine, divided
2 cups cooked rice
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 pkg. (10 oz.) frozen chopped broccoli, cooked, well drained
1 cup CHEEZ WHIZ Cheese Dip
1/2 cup fresh bread cubes

make it

PREHEAT oven to 350°F. Cook and stir onion in 1 Tbsp. of the butter in large skillet on medium heat until tender.

ADD rice, soup, broccoli and CHEEZ WHIZ; mix lightly. Spoon into 1-1/2-qt. casserole. Toss together remaining 1 Tbsp. butter, melted, and bread cubes; sprinkle over casserole.

BAKE 30 to 35 min. or until heated through.

Classic Green Bean Casserole

3 pkg. (9 oz. each) frozen French-cut green beans, thawed, drained
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 cup CHEEZ WHIZ Cheese Dip
1/8 tsp. pepper
1 can (2.8 oz.) French fried onions, divided

make it

HEAT oven to 350°F.

MIX all ingredients except half the onions in 1-1/2-qt. casserole.

BAKE 35 min., topping with remaining onions after 30 min.

Texas Pecan Brittle

  1. 1Bring the first 3 ingredients to 260°F.
  2. 2When temperature reaches 280°F add remaining ingredients.
  3. 3Add the baking soda last.
    1. ingredients.
    2. 4 Pour onto greased cookie sheet.
    3. .