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25.
BRIE KISSES
3/4
pound Brie cheese
1 can Hungry Jack Flaky Layer Biscuits
Hot pepper jelly
Preheat on Bake to 425˚F. Cut Brie into
1/2
inch squares (leave the rind
on if you like). Spray a mini-muffin pan with non-stick spray. Separate
each biscuit into 3-4 layers pressing each layer into one section of a
mini-muffin pan. Place a dab of pepper jelly in each cup, then top with a
chunk of cheese. Bake in Shelf Position #3 for 5-10 minutes or until
cheese is melted and crust golden in color.
Yield 12 Servings
CRAB AND SHRIMP MEDLEY
1 cup bay or salad shrimp
1 cup flaked crab meat
1/2
cup chopped red pepper
1/2
cup chopped celery
1/3
cup chopped green onions & tops
1/2
cup mayonnaise
1/2
cup sour cream
6 tablespoons Parmesan cheese, freshly grated
3/4
cup fresh bread crumbs
2 tablespoons Worcestershire sauce
1 tablespoon white pepper
1/8
teaspoon Cayenne pepper (optional)
1/2
teaspoon salt
Preheat
Convection Toaster Oven-Broiler
on Bake to 400˚F. Combine all
ingredients except
1/4
cup of bread crumbs and 2 tablespoons of the
Parmesan cheese. Mix well. Place crab and shrimp mixture in a 8x8-inch
baking dish. Mix together the remaining bread crumbs and Parmesan
cheese and sprinkle evenly over the seafood mixture. Bake for 30
minutes or until the mixture is bubbling along the sides and the top is
golden brown. Serve on crackers or as a dip.
Yield 9 Servings
TOV211CAN_IB_18-11-04 11/19/04 5:54 PM Page 25