The Sweet Magnolias Cookbook (53 page)

2 (10-ounce) packages frozen chopped spinach

¼ cup butter

1½ cups chopped mild onions

1 pound lump crabmeat, picked over

1 (8-ounce) package cream cheese, softened

1 cup sour cream

1½ cups freshly grated Parmesan cheese

¹
/
₈
teaspoon cayenne pepper

Thaw spinach, drain, and squeeze dry.

In a skillet, melt butter, and sauté onions about 4–5 minutes.

Add spinach, and sauté another 2–3 minutes.

Add the remaining ingredients. Heat through, and serve in a chafing dish with crackers or melba toast rounds.

Note: This is also a great spread to fill a hollowed-out bread round. Wrap tightly with foil, and bake at 350°F for 30–40 minutes. Serve with torn pieces of bread for dipping.

Mulled Wine Punch

½ gallon apple cider

2 (750-milliliter) bottles dry red wine

2 cups water

½ cup honey

4 (3
"
) cinnamon sticks

1 teaspoon whole cloves

1 teaspoon whole allspice

 

In a Dutch oven, combine all ingredients. Bring to a boil over high heat. Reduce heat, and simmer 15–20 minutes. Strain, and discard spices. Serve hot.

 

MAKES 1 GALLON

Spicy Pickled Shrimp

½ cup cane or malt vinegar

¼ cup Creole mustard

3 tablespoons sugar

1 tablespoon OLD BAY Seasoning

1 teaspoon cayenne pepper

1 cup extra-virgin olive oil

1 cup diced onion

1 cup green onions, thinly sliced on the diagonal

1 chopped bunch fresh parsley

1 tablespoon minced garlic

2 pounds cooked, peeled, deveined large or extra-large shrimp

 

In a blender or food processor, combine first 5 ingredients. With machine running, add oil in a thin, steady stream. Combine remaining ingredients in a large glass bowl. Pour dressing over all. Stir well. Refrigerate at least 12 hours or up to 3 days before serving.

 

SERVES 12

FIRST LAYER

2 (8-ounce) packages cream cheese, softened

2 tablespoons mustard-mayonnaise sauce

8 ounces (2 cups) shredded sharp cheddar cheese

1 (7-ounce can) crushed pineapple, drained

½ cup chopped green onions

2 teaspoons dried mint

1½ cups chopped pecans, toasted

SECOND LAYER

2 (8-ounce) packages cream cheese, softened

¾ cup orange marmalade

1 tablespoon mayonnaise

Grated zest from 1 orange

2–3 teaspoons orange extract

TOPPING

½ cup orange marmalade

½ cup chopped, toasted pecans

Line a 9" round cake pan with plastic wrap.

In a medium mixing bowl, combine first 6 ingredients for first layer. Beat well.

Spread in bottom of prepared pan. Lightly press pecans into first layer.

In medium mixing bowl, combine ingredients for second layer. Beat well.

Spread over pecans. Cover surface with plastic wrap. Refrigerate 8 hours or up to 3 days.