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Full Online Book HomeLearning KitchenCajunandcreole - Appetizer - Cajun Crunch Mix
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Cajunandcreole - Appetizer -  Cajun Crunch Mix Post by :mjsimpson Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1779

Click below to download : Cajunandcreole - Appetizer - Cajun Crunch Mix (Format : PDF)

Cajunandcreole - Appetizer - Cajun Crunch Mix

3 tablespoons butter
1/4 cup hot sauce
1 tablespoon Worcestershire sauce
1/4 cup grated Parmesan cheese
2 cans Durkee's® French fried onions
2 cans Durkee's® potato sticks
2 cups Corn Chex®
1 cup mini twist pretzels


In the oven, at 250° F, melt butter in a 10 x 15-inch pan. Stir in pepper sauce, Worcestershire, and Parmesan cheese. Add remaining ingredients, one at a time, stirring after each addition. Stir every 15 minutes.

Note: The length of baking time was omitted.
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12 hard boiled eggs 1/4 cup mayonnaise 1 jalapeno pepper, seeded and finely chopped 1 tab. ground cumin 1 tab. prepared mustard 1 teas. cayenne pepper 1/4 teas. salt paprika snipped cilantro (optional) Shell cooked eggs. Cut eggs lengthwise into halves. Slip out yolks and mash with fork. Stir in mayonnaise and next five ingredients. Fill egg whites with yolk mixture, heaping lightly. Sprinkle with paprika, and garnish with cilantro, if desired Makes 2 dozen
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16 oz Cream cheese, softened 2 tbl Dairy sour cream 1/2 tsp Salt 1/2 tsp Paprika 1/2 tsp Ground red pepper 1/4 tsp Garlic powder 1/4 tsp Ground thyme 1 c Cooked crabmeat 1/4 c Finely chopped green pepper Rye crackers Beat all ingredients except crabmeat, green pepper and crackers in 2.5-quart bowl on medium speed until well blended, about 1 minute. Stir in crabmeat and green pepper. Line a deep 1.5-pint bowl with plastic wrap; press mixture in bowl. Cover and refrigerate until firm, about 3 hours. Unmold on serving plate; remove plastic wrap. Garnish with chili peppers if desired.
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