Today’s Recipe and Location: Creamy Crab Rangoon Dip
Found in: Midwest Living November/December 2014
I hope you noticed that this recipe is not from Ree or her books or blog. I tried a new recipe that I copied out of Midwest Living. I absolutely love crab Rangoon that I get from my favorite Cantonese Restaurant called Gen Hoe in Geneva, IL. This dip sounded so good and it was quick to create. I took it to Bunko last Monday night. It tasted good and half of it was gone at the end of the night, but I wouldn’t make it again. If I want something that tastes like crab Rangoon, I will just go get the real thing.
|It was creamy and filled with onions|
Fabulous “Family and Friends” Food
Lori’s Rye-Beef-Swiss Appetizer
(sent by Cindy Pierce, Baird & Warner)
1 c. sour cream
1 c. mayo
1 pkg. cream cheese
1 lb. Swiss cheese, shredded
3 – 4 pkgs. Of Buddig Beef
1 loaf of rye bread
Cut a large opening in the loaf of bread. Now, mix the rest of the ingredients. Spoon ingredients into the bread. Cover the loaf with foil. In a 350 degree oven, cook for 1 hour. Serve with bread and crackers.