CRABMEAT & BRIE DIP, SAUSAGE ROLLS & ARTICHOKE DIP

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.

INGREDIENTS: DIRECTIONS

• one 14-oz. can artichokes, 1. Mix all ingredients in large bowl. drained and sliced 2. Spread into baking dish. • 1 c. mayonnaise 3. Bake at 375° for 20 minutes or • 1 c. parmesan cheese until bubbling. • garlic powder to taste 4. Serve hot with crackers.

ARTICHOKE DIP

*In Cajun cooking, this term refers to a blend of chopped onions, bell pepper and celery.

SAUSAGE ROLLS

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.