Recipe Review
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)
Ingredients:
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
Directions:
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.
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