I don't know why I made these appetizers when I knew they called for mustard. I HATE mustard. But I thought maybe it would add something to the recipe and I wouldn't really taste it. Turns out you really can't hide mustard.
So if you're not afraid of the yucky yellow stuff, try these at your next party:
PARTY CHEESE BREAD
- 1/2 cup butter, melted
- 2 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 1-1/2 teaspoons garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon celery salt
- 1 round loaf sourdough bread (1 pound)
- 1 pound Monterey Jack cheese, thinly sliced
DIRECTIONS
In a small bowl, combine the first six ingredients; set aside. Cut bread diagonally into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Arrange cheese slices in cuts. Drizzle butter mixture over bread.
Wrap loaf in foil; place on a baking sheet. Bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until cheese is melted.
VERDICT
Looks pretty, cheese is good, mustard it yuck.
CREAMY CRAB DIP
- 1 package (8 oz) cream cheese, softened
- 2 green onions, chopped
- 1/4 cup chopped sweet red pepper
- 2 tablespoons minced fresh parsley
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
- 2 tablespoons capers, drained
- Dash hot pepper sauce
- Assorted crackers
DIRECTIONS In a 1-1/2-qt. slow cooker, combine the first nine ingredients; stir in crab. Cover and cook on low for 1-1/2 hours. Stir in capers and pepper sauce; cook 30 minutes longer or until heated through. Serve with crackers.
VERDICT
Couldn't taste any crab, just mustard. Yuck.
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