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#1. Don't support the largest importer of Chinese and foreign products! (Sams, Wal--Mart)

#2. Fresh seafood from Lash's on hwy 101 near Wheeler Dam. Seafood so fresh it slept in the Gulf last night. Raw oysters, shrimp, fried gator tail. They will cook it for your. All of their products are from the Gulf of Mexico or from local suppliers. ( nothing from China)


They steam or fry. They have fresh crawfish, oysters, fish, crab claws, crab legs, rabbit, gator tail, quail, key lime pies, ect...
Last edited by Confederate Pride
Try this:

3 8 oz blocks of cream cheese
2 8 oz containers sour cream
3 cups shredded sharp cheddar
2 bunches of green onions (tops and all)
salt, pepper, garlic, dash of tobasco

Soften cream cheese and smush it all together.

Put about two tablespoons (heaping) on a flour tortilla and smear it around almost to the sides. Roll up the tortilla in a cylinder shape. Do this till you've used all the cream cheese stuff. Wrap each one in a damp paper towel and keep covered overnight in the fridge.

Remove from fridge, cut them like ice box cookies (or bought cookie dough). Reshape them and make the cuts circular so they look pretty.

Serve them with salsa to dip them in.

They are awesome. The first one is good, the second one is better and by the third you just dont quit eating them.

Serve Listerine or Scope as your beverage. On the rocks.
If you're looking for something easy, unusual, and surprisingly good, try this one:

Buy some fresh kiwi and/or starfruit. You can do one or the other, but going half and half makes it a little more interesting.

Cut them up into slices (crossways, not lengthwise) so they will be bite-sized pieces. Marinate them for several hours in champagne - in the fridge.

Take them out of the champagne, arrange them on a plate, and serve.


Notes:

I don't guess the marinating time is important, except that I've always assumed soaking them overnight would be too long and would just make them soggy.

Also, here's your chance to get rid of that cheap champagne you bought once, or else a good excuse to buy some Cold Duck. Seriously - the cheap stuff tastes just as good in this case.
Last edited by e
this could be done the night before and served room temp. It never misses.

Mississippi Sin


Shopping List

1 loaf of French bread or Hawaiian bread (short squatty round loaf)
1 Can Hormel Chunky Ham
1-1/2 Cups Sour Cream
8 oz Cream Cheese softened
2 Cups Shredded Cheddar Cheese
1/3 Cup Chopped Bell Pepper
1/3 Cup Chopped Green Onion
1/3 Cup Jalapeno’s
1 Tsp Worcestershire Sauce

Procedure

1. Slice the top off of the bread about the top 1/3 you are making a bowl
2. Hollow out the inside, save the bread guts for dipping
3. Mix the ingredients and pour into hollowed out bread
4. Put the top back on the bread
5. Cover with aluminum foil
6. Put on a cookie sheet and bake @ 350 for an hour

Serving

Serve with crackers, wheat thins or the bread guts, (toast the bread for easier dipping.)

Enjoy
quote:
Originally posted by Confederate Pride:
#1. Don't support the largest importer of Chinese and foreign products! (Sams, Wal--Mart)

#2. Fresh seafood from Lash's on hwy 101 near Wheeler Dam. Seafood so fresh it slept in the Gulf last night. Raw oysters, shrimp, fried gator tail. They will cook it for your. All of their products are from the Gulf of Mexico or from local suppliers. ( nothing from China)


They steam or fry. They have fresh crawfish, oysters, fish, crab claws, crab legs, rabbit, gator tail, quail, key lime pies, ect...


Lash Seafood is always good, I have a Louisana Fish Fry cookbook that has quite a few appetizers if anyone wants it. It is 15meg
Ultimate 7 Layer Dip
1 Can (16oz) refried beans
1 Tbsp Taco Seasoning
1 Cup Sour Cream
1 Cup Salsa
1 Cup Shredded Lettuce
1 Cup Kraft Mexican Style Shredded Cheese
½ Cup Chopped Onions
2 Tbsp Sliced Pitted Olives
1. Mix beans & Taco seasoning mix
2. Spread into bottom of 9 inch pie plate
3. Layer remaining ingredients over bean mixture; cover. Refridgerate several hours until chilled.
4. Serve with tortilla chips or assorted crackers.
Here's an easy: 1 block of cream cheese, 1 pretty serving plate. 1 jar of preserves (apricot, strawberry, blueberry, etc), box of crackers, Ritz, Triscuit, Wheat Thins, or your favorite. Place block of cream cheese on plate, top with 1/2 jar of preserves, serve with crackers. Quick, easy and tasty.

I have lots more but I'll need to think longer to come up with them. It has been 10 months since the last holiday season and my mind just isn't quite ready for it yet.
quote:
Originally posted by jusme42:
Here's an easy: 1 block of cream cheese, 1 pretty serving plate. 1 jar of preserves (apricot, strawberry, blueberry, etc), box of crackers, Ritz, Triscuit, Wheat Thins, or your favorite. Place block of cream cheese on plate, top with 1/2 jar of preserves, serve with crackers. Quick, easy and tasty.

I have lots more but I'll need to think longer to come up with them. It has been 10 months since the last holiday season and my mind just isn't quite ready for it yet.
Thanks! I've had that before, and it is very yummy.
My sister usually hosts our side of the family's holiday party. She's uses Heavenly Ham. She usually gets the meat platter and buys a bunch of croissants or potato rolls and such. Also, sausage balls made with O'guires sausage is good. Bacon wrapped shrimp. Fruit platters with white and dark chocolate dip. Maybe if you made homemade gingerbread cookies or Christmas cutouts ones and wrap them up or put in a little baggie to send home with your guest. There's a really inexpensive cajun crab dip that Wal-Mart sells that would be good with crackers. Eggnog and a good punch.
Oriental Trading Company usually have some really cute decorations and things like Christmas-y toothpicks and such.
This is easy. A friend brought "Turtles" to our Christmas party last year. Her two small children made them & they were delicious. All you need are...

Rolos
small round or square pretzels
pecan halves

Put pretzels on baking sheet. Stack the Rolos on top. Put them in the oven a few minutes until softened. Press a pecan half on each one.

If she had not given away the secret, I would never have guessed. Wink
This sounds tedius but it was a HUGE hit.

When I was on maternity leave recently I had a good bit of time on my hands. I had a bunch of jelly from Cracker Barrel-you know, the kind in the little tin?

I emptied and washed those things out and made tiny little pies in them. It didn't take long and everyone (especially older ladies and kids) thought they were the cutest things.

I can't wait til the holidays now so I can make each of my neices and nephews a little pie to go by thier plate. They can have dessert first this year!
How many people are you serving?

We always have a big open house before Christmas. In the past I've bought a whole beef tenderloin from Sam's and marinated, then roasted it to medium-rare. Let it cool overnight and then slice it as thin as you can. Serve it with 3-4 different sauces/toppings such as horseradish cream, red onion/tomatoe/balsamic vinegar compote, sun-dried tomatoe pesto and have several toasted and sliced baguettes on hand. I never have any leftovers.

Another awesome seasonal thing is Williams-Sonoma Pecan Pumpkin Butter. Sinful! Super easy recipe:

1 room temp block cream chesse
Pecan Pumpkin Butter
chopped pecans
chopped, cooked bacon
thinly sliced green onions
crackers

Put cream cheese on serving platter. Liberally spoon Pumpkin Butter on top of cream cheese. Layer pecans, bacon and green onions, in that order. Arrange crackers around cream cheese for nice presentation.

WS only sells Pumpkin Butter around Halloween-Christmas. Out local store always sells out. I buy 3-4 and use them for special occasions year round.

The tenderloin is pricey, but I only serve it at Christmas time and a once a year splurge is okay with me.

Have fun at your party!
Williams Sonoma is my favorite store in the world. I don't think you could go wrong in picking anything as a gift in there! They have good recipes online, too. Some neat ideas. I also like Dean & Deluca; I would love to visit their flagship store in NYC. Their catalogue is delicious and looks good enough to eat. They have a great selection of gifts to give business associates/offices. My pocketbook is not fat enough to shop there too often.
I use Harry and David products a lot. They have a pepper and onion relish that can be used in lots of ways, but my favorite is (of course) mixed with cream cheese as a dip with tortilla chips. It starts out sorta sweet and the you get mild to medium heat. It is really good. This stuff is even good on hot dogs or polish sausage. Yum! You can order this stuff on line or they have a store at Opry Mills in Nashville.
This is not fancy, but it is always a hit and you can buy chopped peppers and onions in the deli or bagged salad section of the grocery store. It is a modified Paula Dean recipe and she calls it South Georgia Caviar:

Black-Eyed Pea Caviar

2 15-oz cans of black eyed peas, drained
1 15-oz cans or whole kernel corn, drained
1 10-oz can diced tomatoes and green chilies (Ro-Tel and I like the mild one)
2 cups chopped red bell pepper
1 or 2 chopped fresh jalapeno peppers (this is where I differ from Paula, she puts in 1/2 of chopped jalapenos!)
1/2 cup chopped onion
1 8-oz bottle Italian dressing
1 4-oz jar chopped pimentos, drained

Gently mix all the ingredients together in a large bowl and refrigerate it over night. I put this in a huge zip lock bag and make sure nothing is going to smash the bag in the refrigerator. Serve this with scoops tortilla chips and scoops corn chips or just use the corn chips. Most people seem to like the corn chips the best. If you don't want it for the Christmas holidays, it works great for New Years and the Super Bowl.
This is not fancy, but it is always a hit and you can buy chopped peppers and onions in the deli or bagged salad section of the grocery store. It is a modified Paula Dean recipe and she calls it South Georgia Caviar:

Black-Eyed Pea Caviar

2 15-oz cans of black eyed peas, drained
1 15-oz cans or whole kernel corn, drained
1 10-oz can diced tomatoes and green chilies (Ro-Tel and I like the mild one)
2 cups chopped red bell pepper
1 or 2 chopped fresh jalapeno peppers (this is where I differ from Paula, she puts in 1/2 of chopped jalapenos!)
1/2 cup chopped onion
1 8-oz bottle Italian dressing
1 4-oz jar chopped pimentos, drained

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