Ingredients

• 2 medium leeks
• 36 ounces low-sodium chicken broth
• 3 medium potatoes, cubed
• 3 cloves garlic, minced
• 1 1/2 cups evaporated skim milk
• 1/4 cup snipped chives
• 1/2 cup crumbled feta cheese

Directions

Remove and discard any tough outer green leaves and the root end of each leek.
Cut the leeks in half lengthwise.
Wash each leek well to remove any dirt from between the layers, then thinly slice.
In a large saucepan, combine the leeks, broth, potatoes and garlic and heat to a boil.
Reduce the heat to medium-low, cover loosely and simmer until the potatoes are tender, about 10 to 15 minutes.
Stir in the milk and chives and simmer just until heated through but don’t boil.
Sprinkle the feta cheese and serve.
Makes 4 servings.
Calories 244, Fat 4 grams, Cholesterol 20 mg, Sodium 375 mg,
Carbohydrate 37 grams, Protein 24 grams, Fiber 3 grams.
Points 5.

Ingredients

• 1/4 lb. soft cream cheese
• 2 Tbs. blue cheese\grated, crumbled
• 1 Tbs. orange zest
• 2 Tbs. plus 2 tsp. finely chopped nuts

Directions

Combine first 3 ingredients. Form into small balls, roll in the nuts, and chill for 1 hour, or until firm.

Ingredients

• 2 cups all-purpose baking mix
• 1 cup buttermilk
• 2 eggs
• 1 (3.5-ounce) package HORMEL® sliced pepperoni, chopped
• 1 cup shredded Mozzarella cheese
• 4 ounces feta cheese
• 1/4 cup butter, melted

Directions

Preheat oven to 350°F. Spray or butter a 9-x13-inch baking dish.

In medium bowl, mix together baking mix, buttermilk, and eggs. Gently fold in pepperoni and shredded cheese. Pour mixture into pan, spreading evenly. Crumble feta cheese over the top and drizzle with melted butter. Bake 30 to 35 minutes or until golden brown. Cool slightly and cut into triangles.

Makes 30 appetizers

Nutritional Information per Serving: Calories: 92, Fat: 6 g, Protein: 3 g, Cholesterol: 28 mg, Carbohydrates: 6 g, Sodium: 225 mg

Ingredients

• 1 Loaf sourdough bread; cubed
• 5 tb Butter; melted
• 1 c Ricotta cheese
• 1/4 ts Dry mustard
• 1/4 lb Monterey Jack cheese, shredded
• 1/4 lb Sharp cheddar cheese, shredded
• 1/2 lb Dungeness crab meat
• 2 tb Green chiles; chopped
• 12 Eggs; slightly beaten
• 6 c Milk

Directions

Butter a 9″ x 14″ baking dish. Layer the bread with ricotta, crab, Jack and cheddar cheese and chiles.

Blend eggs, milk, butter and mustard in a large pouring bowl. Pour over bread mixture, covering all of it.

Cover the Strata with plastic wrap and refrigerate overnight. Bake at 350 degrees for 30 minutes or until eggs are set.

Ingredients

• 1 (8 oz.) package cream cheese, softened
• 8 oz. Crab Meat, cleaned
• Lemon juice (optional)
• 1 small bottle cocktail sauce

Directions

Spread cream cheese 1/2 inch thick in shallow serving bowl or plate. Toss Crab Meat with lemon juice; spread over cream cheese. Pour cocktail sauce over Crab Meat. Serve with crackers. Yield: 10 servings.

Ingredients

• 1 pie shell baked with egg white wash to seal it
• Slivered almonds (opt.)
• 1 cup Crab Meat
• 3 eggs & leftover yolk from shell
• 2 cups Swiss cheese
• 2 green onions, chopped
• 1 cup half and half cream
• 1/4 tsp. nutmeg
• 2 tsp. lemon zest

Directions

Place 1/2 of cheese in shell, then add the meat, green onion and other 1/2 of cheese. Beat eggs, add cream, nutmeg and lemon zest. Top with nuts, optional.

Bake at 400 F for 15 minutes, then at 325 F for 40 minutes. Can use other than white cheeses. Let sit 10 minutes when done with baking.

Ingredients

• 8 oz. Crab Meat
• 10 oz. sharp Cheddar
• 8 oz. American cheese
• 1/4 cup butter
• 1/2 cup Sauterne

Directions

Cut all cheese in small pieces; combine in a saucepan with butter and Sauterne. Stir over low heat until cheese melts. Add the shredded Crab and heat through.

Pour into chafing dish; garnish with some pieces of Crab Meat. Serve with chunks of crusty bread.

Ingredients :

· 4 slices white sandwich bread (Pullman), about 1/2 inch thick
· 2 oz. Monterey Jack cheese cut in 1/8 inch thick slices
· 2 oz. Cheddar cheese cut in 1/8 inch thick slices
· unsalted butter, room temperature

Cooking Procedures :

1. Heat a large cast-iron or heavy metal skillet over medium-low heat.
2. Place two slices of bread on a work surface, and cover each with a layer of Monterey Jack and a layer of cheddar cheese. Top with the remaining slices of bread.
3. Generously butter both outer sides of the sandwiches, spreading butter all the way to the edges of the bread.
4. Place the sandwiches in the skillet, and press down only lightly with the back of a spatula. Cook until golden brown on each side, 3 to 4 minutes per side, and the cheese has completely melted.
5. Remove from the skillet. Cut in half lengthwise, and serve immediately.

Ingredients

• 2 Tbsp. chopped onion
• 1 (6 oz.) package lump back Crab
• 8 oz. cream cheese
• 1 Tbsp. milk
• 1/2 tsp. salt & pepper
• 1 tsp. horseradish sauce

Directions

Soften cream cheese with milk in an oven proof dish. Add shredded Crab, salt and pepper if desired and horseradish. Bake uncovered at 375 F for 15 minutes. Serve with party rye.

Ingredients

• 8 Anaheim Chiles
• 10 oz Monterey Jack Cheese shredded
• 2/3 c Dry Bread Crumbs
• 2 Eggs; beaten
• 7 oz Can Diced Green Chiles
• ½ c Heavy Cream
• ½ ts Salt
• ½ ts Ground Pepper

Directions

Preheat the oven to 350øF. Line a 9 x 13” baking pan with foil. Drop the Anaheims into a large pot of boiling salted water; bring back to a boil, and blanch for 5 minutes. Drain and let cool. Toss together the cheese and bread crumbs in a bowl. Stir in the eggs and canned chiles, then the cream. Season with salt and pepper. The mixture will be quite stiff; this is OK.
Carefully cut a slit the length of each pepper to make a pocket for the stuffing. Shape ¼ cup blobs of the cheese mixture into rough log shapes and insert in the chiles. Place chiles stuffed-side up in the pan. Cover with foil and bake for 20 minutes. Remove the foil and bake 10 minutes longer