Blue Sky Cookbook

Oven 350 F

Serves 6-8

1 (8 oz) package cream cheese

8 oz grated sharp cheddar cheese

Combine in a glass bowl or large measuring cup. Microwave on high for one minute. Stir and microwave another minute. Stir until smooth.

1/4 tsp Worcestershire sauce

1/2 tsp garlic powder

1/4 tsp cayenne pepper

Add spices and mix well. Start with 1/4 tsp cayenne and add more if you like it spicy.

2 eggs

Add the eggs and beat well.

2 (5 ounce) cans lump crabmeat

Drain, rinse, and squeeze out water. Press lightly with your fingers to check for and remove any cartilage. Fold into the cheese mix.

2 Tbsp butter

Place the butter in a shallow casserole dish or pie plate. Melt the butter in the microwave and cover the bottom of the dish. Pour in the crab mixture. Bake at 350 F uncovered for 30 minutes or until the center is set.

French Bread

Warm the bread in the oven at 350 F for 5 minutes. Cut in half lengthwise. Remove and discard the soft bread and cut the crust into 2” strips. Spoon the soufflé onto the crusts.

Oven 350 F

Serves 6-8

½ lb frozen salmon fillet or leftover baked salmon

2 Tbsp olive oil

2 tsp dillweed

Salt and pepper

Prepare the baked salmon a day ahead of time if you like. Leave the fish in it’s plastic and thaw in a sink of cool water for 30 minutes.  Place a sheet of foil on a baking sheet. Drizzle with olive oil. Remove the fish packaging and rinse with cold water. Place on the foil, skin side down (if there is skin). Drizzle the fish with olive oil. Sprinkle with dillweed, salt and pepper. Loosely fold up the edges of the foil. Bake at 350 F for 20 minutes. The fish is done when it flakes in the center.

1 (8 oz) package cream cheese

8 oz sharp cheddar cheese, coarsely shredded

Combine in a glass bowl or large measuring cup. Microwave on high for one minute. Stir and microwave another minute. Stir until smooth.

¼ tsp Worcestershire sauce

½ tsp garlic powder

¼ – ½ tsp cayenne pepper

Add spices and mix well. Start with ¼ tsp cayenne and add more if you like it spicy.

French bread

Fresh dill (if you have it)

Warm the bread in the oven at 350 F for 5 minutes. Cut into 1 “ slices. Remove and discard the soft bread and cut the crust into 2” strips. Spoon the cheese spread on the crust and top with a bite of salmon. Garnish with dill.

Oven 400 F

1 dozen large white mushrooms

Rinse the mushrooms in warm water and rub until clean. Twist out the stem, leaving the caps intact. Set aside on a paper towel to drain.

2 stalks celery

1/2 medium yellow onion

2 garlic cloves

Chop the celery and onion to ¼ “ bits. Finely chop or mince the garlic.

3 Tbsp olive oil

Add the oil to a sauté pan over medium heat. Sauté the celery, onions, garlic for about 5 minutes until the onion is tender. 

½ cup fine bread crumbs

1 tsp Frank’s Red Hot sauce

¼ tsp salt

¼ tsp black pepper

¼ tsp cayenne pepper

Add and continue stirring to mix well. Turn off the heat and allow the pan to cool for 5 minutes.

1 egg

Add the egg and mix well.

1 (6 oz) can Polar lump crabmeat

1 tsp lime juice

Drain the crabmeat and crumble lightly with your fingers to find and remove any cartilage. Add the crab meat to the pan and gently mix together. Sprinkle with lime juice.

Place the mushrooms in a baking dish such as a 9×13 cake pan. Drizzle with olive oil. Turn them over and move around to coat with oil. Stuff the mushrooms with a spoon, mounding the crab mixture firmly on top of the mushroom. Place them back in the pan.

Bake at 400 F for 20 minutes until golden brown.