Yummy! Yummy!

Baked Cheese Appetizer

1 can crescent rolls
1 8 oz cream cheese
½ tsp. dill weed
Yolk of one egg
1 small jar of fruit preserves
Ritz crackers

Roll out crescent rolls and seal seams. Place cream cheese in the middle of the flat pastry. Sprinkle dill weed on cream cheese. Wrap the pastry around the cream cheese and seal the edges. Brush pastry w/egg yolk. Bake at 375 degrees for 20 minutes or until pastry is cooked. Place on serving dish. Spread preserves over baked cheese and serve with Ritz or buttery crackers.


Pickled Shrimp
5 lbs boiled, peeled and deveined shrimp
3 cups Wesson oil
½ cup fresh lemon juice
1 cup catsup
1 jar fresh horseradish
¾ cup Dijon (New Orleans style) mustard
½ cup finely chopped celery

Combine all ingredients except shrimp. Once ingredients are mixed toss shrimp with mixture and marinate. Serve cold.

Spicy Carrots
1 lb carrots, peeled and cut to julienned slices
1 cup white vinegar
½ cup sugar
¼ cup chopped onion
1 tsp pickling spices
½ teaspoon salt
¼ teaspoon dry mustard
2 cloves garlic, pressed
½ tsp pepper

Combine all ingredients except carrots. Bring to a boil. Add carrots. Cover and simmer 5 minutes. Allow carrots to cool in mixture. Place in a covered container and refrigerate until ready to serve. Drain and remove pickling spices before serving. This recipe can be prepared up to a week ahead. Yields 8-10 servings.


Lemon Bars
Crust
2 cups all-purpose flour
1 cup confectioners’ sugar
Pinch of salt
1 cup (2 sticks) butter, at room temperature

Filling
4 eggs
2 cups granulated sugar
6 tablespoons all-purpose flour
6 tablespoons fresh lemon juice
1 tablespoon grated lemon rind

Preheat over to 350 degrees. Lightly grease a 13 x 9 inch pan. Make crust by combining the flour, sugar and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the pan. Bake crust for 20 minutes. Combine ingredients to make filling. Pour the filling over the baked crust. Bake for 25 minutes. Sprinkle with confectioner’s sugar.