Crab Toast

I have not tried this recipe personally, but plan on trying it out soon. I would use real crab meat! Don't know what the originator of the recipe considers to be Italian cheese blend, but I would use mozzarella cheese . . .

1 loaf French bread
1/4 C. butter cubed
4 plum tomatoes peeled and finely chopped, divided
1 jalapeno pepper seeded and chopped
2 garlic cloves minced
2 t. minced fresh cilantro
2 (8 oz) pkg. imitation crab meat
3/4 C. ricotta cheese
1/2 C. sour cream
2 C. shredded Italian cheese blend divided

Cut bread in half horizontally, hollow out top and bottom leaving 1" shells. Crumble removed bread, set aside.

In a large skillet melt butter over medium heat; add half of the tomatoes. Add the jalapeno, garlic and cilantro; cook and stir for 4 minutes. Remove from the heat.

In a large bowl, combine the crab, ricotta and sour cream. Stir in the tomato mixture, reserved bread crumbs and 1 C. cheese blend. Spoon into bread shells. Place on an ungreased baking sheet.

Bake at 375 for 15 minutes.

Top with remaining cheese blend and tomatoes. Bake 5-7 minutes longer or until cheese is melted.


Source: Dorie @ http://groups.yahoo.com/group/DoriesRecipeBox/

Apple Crisp Muffins

3/4 cup milk
1/2 cup vegetable oil
1 egg
2 cups flour
1/3 cup sugar
1 tsp baking powder
½ tsp. salt
1 medium apple, pared and copped
1/2 tsp cinnamon

Crisp:
2/3 cup brown sugar
1/2 cup flour
1/2 cup oats
1/3 cup margarine
3/4 tsp cinnamon

Heat oven to 400.

Grease muffin pan.

Beat milk, oil and egg. Add apples. Stir in
flour, sugar, baking powder, salt and cinamon, all at once, until flour is
moistened.

Divide into muffin tray.

Mix the crisp ingredients together,
generously top each muffin with the crisp mixture.

Bake about 18-20 minutes.

(makes 1 dozen)

Double Coconut Cream Pie

1/3 cup sugar
1/4 cup cornstarch
1/4 tsp. salt
2 cups milk
1 8 ounce can cream of coconut (3/4 cup)
3 beaten egg yolks
2 tbl. margarine
1 cup flaked coconut
2 tsp. vanilla
1-9" baked pastry shell
3 egg whites
½ tsp. vanilla
1/4 tsp. cream of tartar
1/3 cup sugar
2 tbl. flaked coconut

For filling:
In a medium saucepan combine first 1/3 cup sugar, cornstarch and salt. Stir
in milk and cream of coconut. Cook and stir over medium heat till thickened
and bubbly. Cook and stir 2 minutes more. Gradually stir about 1 cup of the
hot milk mixture into the beaten egg yolks, stirring constantly. Return all
the mixture to saucepan. Cook and stir till bubbly. Cook and stir 2 minutes
more. Remove from heat. Stir in margarine till melted. Stir in 1 cup coconut
and 2 tsp. vanilla. Pour filling into baked pastry shell.

For meringue:
Let egg whites stand at room temp. for 30 minutes. In a mixing bowl beat egg
whites, ½ tsp. vanilla, and cream of tartar on medium speed of electric
mixer till soft peaks form (tips curl). Gradually add 1/3 cup sugar, 1 tbl.
at a time, till stiff peaks form. Evenly spread meringue over hot filling;
seal to pastry edge. Sprinkle with 2 tbl. coconut.

Bake in 350°F oven for 15 minutes. Cool for 1 hour on wire rack. Cover and chill 3-6 hours before serving.

Coconut Macadamia Nut Pie

1 refrigerated pie crust
1 can cream of coconut
2 boxes cook and serve vanilla pudding mix
1 3/4 cups milk
4z macadamia nuts, chopped
1 ½ cup heavy cream
2/3 cup shredded coconut, toasted

Heat oven to 450°F.

Place piecrust into 9" pie plate and crimp edges.

Bake at 450°F for 10 min.

Cool completely.

Reserve 3 tbl. of the cream of coconut.

In a medium saucepan, mix remaining cream of coconut, pudding mix and milk. Cook over medium heat, stirring constantly, until thick, about 18 min.

Take off heat and stir in half of the nuts.

Pour filling into cooled piecrust and refrigerate for 2 hours.

Whip cream and reserved 3 tbl. cream of coconut to stiff peaks.

Spread over top of pie.

Top with remaining nuts and toasted coconut.

Refrigerate at least 3 hours or overnight.