Scallops and Bacon
 | 10 bacon slices |
| 20 large sea scallops |
| 1 c. whipping cream |
| 2 T. Dijon mustard |
| 2 T. pure maple syrup |
| Snipped fresh chives |
Preheat oven to 350-degrees. Arrange bacon slices on baking sheet. Bake until pale golden, about 8 minutes. Cut each slice crosswise in half. Cool
Wrap 1 bacon piece around sides of each scallop and secure with a toothpick.
Preheat oven to 400-degrees. Place scallops on baking sheet and bake until cooked through, about 10 minutes.
Meanwhile, boil cream in a heavy large skillet until reduced to ¾ c. about 3 minutes. Add mustard and syrup and boil unit thickened to sauce consistency, about 3 minutes. Season to taste with salt and pepper.
Remove toothpicks from scallops. Spoon sauce evenly onto 4 small plates. Arrange scallops decoratively atop sauce. Sprinkle with chives and serve.
Scallops and Bacon | 1 pound sea scallops |
| 1/4 pound smoked sliced bacon, cut in thirds widthwise |
Wrap each scallop in a piece of bacon and secure with toothpick. Place scallops on a broiler pan and broil about four inches from source of heat for 8 minutes. Turn carefully. Broil 4 to 5 minutes longer until bacon is crisp. Serve with a dunking sauce of melted butter seasoned with lemon juice and Worcestershire sauce.
Crabbies
| 1 can crab meat |
| 1/4 (lb) butter |
| 1/2 c. margarine |
| 1 jar Kraft Old English Cheese (or other soft cheese spread) |
| English muffins |
Combine ingredients and spread on English muffins. Cut into quarters. Place under broiler until heated. (May place on cookie sheet and freeze if desired. Put in to zip lock bag when frozen.)
Salmon Ball
| 8 oz. cream cheese, softened |
| 1 tbsp. lemon juice |
| 1 tsp. prepared horseradish |
| 1 sm. onion, chopped finely |
| 15 oz. can salmon, drained |
| Chopped parsley |
| Chopped pecans |
Mix together salmon with cream cheese, lemon juice, horseradish, and onion. Refrigerate until firm. Mix parsley and pecans together. Form salmon mixture into ball and roll in pecan-parsley mixture. Serve with crackers.
Italian Potato Fingers
Serves 4 to 6
|
2 Large baking potatoes |
|
¼ Cup butter or margarine, melted |
|
1 package (0.7 ounce) dry Italian salad dressing mix |
|
1 Cup grated Parmesan cheese |
Preheat oven to 400 degrees. Leave skin and slice potatoes in half-length wise into thin wedges. Combine melted butter and dry dressing mix in batter bowl; add potato fingers and toss to coat. Arrange on baking stone and sprinkle with cheese. Bake 35 to 40 minutes or until crisp and browned. Served with sour cream.