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November 2018

Easy Bread Recipes

Eggs Recipes

Makana Bread

Makana Bread Recipe
1 c Walnut pieces 1 1/2 c Mashed bananas 2 1/4 c Granulated sugar 3/4 c Solid Crisco shortening ...

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New Orleans Crab Canape Recipe

New Orleans Crab Canape recipe and other easy bread recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print New Orleans Crab Canape recipe  PDF


2 tb Butter
1 White onion, small, or
shallot 1 tb Flour
1/2 c Broth, water, or white wine
3/4 c Cooked (or 6 1/2 oz can)
crabmeat, drained And flaked CHEESE TOPPING: 2 tb Butter
2 tb Flour
4 oz Parmesan cheese (1 cup),
grated 4 oz Swiss or Gruyere cheese,
grated 1 Loaf white bread
Butter for sauteing FORCEMEAT: Melt butter, add onion, and cook over moderate heat until onion is soft. Add flour, stir to blend, cook 1 minute stir in broth, cooking until smooth. Add crabmeat, simmer 8 to 10 minutes. Remove from fire cool. Cheese Topping: Melt butter, add flour to make a rou , and cook two or three minutes. Add cheses, blend well. Remove from fire, cool, then form into small firm, round balls. Cut bread into canape sized pieces saute in butter. Spread each with the crab mi ture then place a cheese ball over the crab. Just before serving, place in hot oven for 5 minutes until cheese is melted and bubbly. Makes about 50. From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966. Shared by: June Hoffman, 7/93

New Orleans Crab Canape recipe and other easy bread recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
152 people have voted
Last Reviewed on 2018-11-15



Thursday, Nov 15 2018 Download & Print New Orleans Crab Canape recipe  PDF   Easy Bread recipes RSS   Thumsb up

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Bisquick drop biscuits French vanilla ice cream Fresh sliced strawberries Fresh whipped cream This is a really easy dessert, loaded with calories, and not for the faint of heart Make the bisquick drop biscuits as directed on the package, BUT add 1 tb of sugar (or 2, if you like). Bake as directed. While still warm, cut in half and put the bottom half in a bowl. Cover with fresh strawberries (which you have marinated in 4 Tb sugar in the refrigerator for 2 days), add a scoop or two of French vanilla ice cream, and then top with the top layer of the biscuit. Now, cover with more strawberries ...

Cooking Magazines: Easy Dessert Recipes » November 2018   Easy Dessert recipes RSS   Thumsb up

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