Hometown Moments & Memories
24
SAUSAGE ROLLS
CRABMEAT & BRIE DIP INGREDIENTS: • 1 Qt. trinity* • 1 c. chopped garlic • 3 c. white wine • 1 Qt. heavy cream • 1 lb. Brie • ½ lb. cream cheese • 1 tbsp. white pepper • 2 lbs. crabmeat, picked thoroughly DIRECTIONS 1. Sauté trinity until soft. 2. Add garlic. 3. Deglaze with white wine and reduce.
4. Add cream, Brie and cream cheese and simmer on low for 30 minutes. 5. Add pepper and crabmeat. 6. Thicken with a dash of cornstarch and water to desired consistency. 7. Simmer on low 10 minutes then add salt and pepper to taste. 8. Serve hot with toast points or crackers.
*In Cajun cooking, this term refers to a blend of chopped onions, bell pepper and celery.
ARTICHOKE DIP INGREDIENTS: • one 14-oz. can artichokes, drained and sliced • 1 c. mayonnaise • 1 c. parmesan cheese • garlic powder to taste
DIRECTIONS 1. Mix all ingredients in large bowl. 2. Spread into baking dish. 3. Bake at 375° for 20 minutes or until bubbling. 4. Serve hot with crackers.
INGREDIENTS: • 1 ½ lbs. breakfast sausage • 1 ½ (8 oz.) packages cream cheese, room temperature • 3 (8 oz.) packages refrigerated crescent rolls • 2 egg whites DIRECTIONS 1. Cook sausage on both sides in skillet on mediumhigh until browned and falling apart. 3. Drain and discard grease. 4. Break apart sausage a little more (if necessary) and blend with cream cheese. 5. Unroll dough and place crescents an inch apart on greased baking sheet. 6. Spoon 2 to 3 tsps. sausage mixture onto each piece of dough. 7. Wrap dough around filling and brush each crescent roll with egg white. 8. Bake at 375° for 15 minutes or until rolls are lightly browned.
