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Updated November 28,  2018

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Crab and Artichoke Spread

1 15oz can artichoke hearts, drained & chopped
8 oz fresh crab meat (or 1 can canned crab meat)
1 cup mayonnaise
4 oz grated Parmesan cheese
1/2 cup sliced almonds
1/2 cup chopped green onions (scallions)
1/4 teaspoon black pepper
1/4 teaspoon cayenne (red) pepper
Dash of hot pepper sauce (Tabasco, etc.)
Salt to taste
Paprika to taste 

Place all ingredients in large bowl and mix well. Place mixture in casserole and sprinkle top with paprika. Bake uncovered @ 350 until mixture bubbles slightly and top begins to brown, approx 20 minutes. Serve warm with crackers, melba rounds, or on Bruschetta

Bruschetta With Roasted Red Peppers

2 medium red bell peppers, roasted and peeled
2 garlic cloves, minced
2 anchovy fillets, chopped
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf Italian parsley or regular parsley
Salt and freshly ground black pepper, to taste
4 slices crusty Italian bread, cut 1/2 inch thick

Cut the bell peppers into 1/2-inch slices and place in a deep bowl.
In a separate bowl, combine the garlic and anchovies with the olive oil and mix to blend. Pour the oil mixture over the peppers. Add the parsley, season with salt and several grindings of black pepper, and toss everything well. Taste and adjust seasoning, and set aside until ready to use. The dish can be prepared up to this point several hours ahead. Keep it tightly covered in the refrigerator. Bring the peppers back to room temperature before serving.

Brush the bread slices lightly with olive oil and place on a hot grill or under a broiler until golden on both sides. Top with peppers and serve.